Egg-Free Peanut Butter Marshmallow Protein Pancakes

My friend @meresnuttykitchen cannot have eggs, so these pancakes are inspired by her because they are EGG-FREE pancakes! These Egg-Free Peanut Butter Marshmallow Protein Pancakes are so moist and delicious! I loved the texture. I topped them with a Russell Stover Crunchy Peanut Butter Egg (yeah still left over from Easter 🙈) and Walden Farms Pancake syrup. And surrounded by a sliced plum!

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Ingredients:

  • 15g whole wheat flour
  • 7g coconut flour
  • 25g oat flour
  • 18g peanut butter marshmallow whey
  • 45g pumpkin purée
  • 30g unsweetened applesauce
  • 1/4 cup + 1tbs unsweetened vanilla almond milk
  • 1/2tsp baking powder
  • 1/4tsp butter extract (optional)
  • 1/4tsp Better Body Foods vanilla extract
  • Stevia drops

Mix all of your own ingredients then cook in a pan over medium-low heat.

Macros- 303 calories, 39g carbs, 5g fat, 21g protein, 8g fiber

Caramel Protein Mini Mug Cake

I usually like making mug cakes using bowls, but sometimes you just need a small mug cake to accompany other things.

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Ingredients:

  • 30g vanilla nutriwhey (Rose10 = 10% off NFSports)
  • 7g coconut flour
  • 20g pumpkin puree
  • 30g liquid egg whites
  • Stevia drops
  • 1/2tsp baking powder
  • 1/4tsp caramel extract

Microwave in a greased mug for 1:00. Super dee duper simple!

Pumpkin Spice PB Marshmallow Protein Oat Cake

This was my caption on Instagram when I made this. I felt it was necessary to share. The Chicago theatre community has been hit HARD lately with deaths. The show that I was supposed to be in right now (but since I left Columbia for a break, bowed out of) lost its director this morning. Sheldon Patinkin. You all should look him up. He basically was one of the originals in the finding of the theatre community here. Incredible man. He lived a great life. Today, I sing Into The Woods music for this brilliant man. I made this for breakfast: Pumpkin Spice Peanut Butter Marshmallow Protein Oat Cake topped with Pumpkin Pie Spice Jif Whips and surrounded by half of a sliced plum.

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Ingredients:

  • 58g oats (I used quick oats)
  • 7g coconut flour
  • 13g peanut butter marshmallow whey
  • 82g liquid egg whites
  • 1/2 cup unsweetened vanilla almond milk
  • 40g pumpkin purée
  • 1/2tsp baking powder
  • 1/4tsp pumpkin spice bakery emulsion (bought at marshalls- check Amazon)
  • 1/4tsp Better Body Foods vanilla extract
  • Stevia

Preheat oven to 375F. Mix all of your ingredients then put in a greased loaf pan (I lined mine with parchment paper so the cake will pop out easier. You can use any type of pan that you would like!). Bake for 25 minutes or until the cake is cooked through. Note- the cake is going to be moist from the pumpkin. I love it.

Macros- 375 calories, 49g carbs, 7g fat, 29g protein, 12g fiber

Healthy “Cookie Dough”

I tried to make some Healthy “Cookie Dough” tonight! Secret incredient: chickpeas! The mix was thinner than I had hoped, but holy cow- it tasted so good! I used my vanilla Jamie Eason Lean Body For Her Protein Powder in this! This recipe is high protein and high fiber! Try it, and let me know what you think!

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Ingredients:

  • 122g canned chickpeas (drained & rinsed)
  • 40g vanilla Lean Body For Her protein powder
  • 16g creamy Crazy Richards Peanut Butter
  • 1/4 cup unsweetened vanilla almond milk
  • Stevia

Blend all of your ingredients. You can also reduce the liquid to make it thicker!

Macros- 353 calories, 30g carbs, 13g fats, 36g protein, 12g fiber

Belgian Chocolate Peanut Butter Protein Sea Shell Muffins

My mom got me a fun sea shell muffin tin for Christmas, and I finally used it- HA, took me long enough, right? And I dipped it/shmeared it with a White Chooclate Maple Peanut Butter Frosting.

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Ingredients:

  • 15g oat flour
  • 15g peanut flour
  • 22g Belgian chocolate nutriwhey (Rose10 = 10% off NFSports)
  • 53g banana
  • 46g liquid egg whites
  • 1/2tsp baking powder
  • 1/4tsp @betterbodyfoods vanilla extract
  • 1/4tsp butter extract
  • Stevia

Preheat your oven to 350F. Mix all of your ingredients in a bowl (I melted my banana in the microwave for 15 seconds and mashed before adding into the mixture). Put mixture in a greased muffin tin (I used a sea shell shaped muffin tin). Bake for 12 minutes, and bam!

Macros (for 5/5 muffins)- 281 calories, 30g carbs, 6g fat, 30g protein, 5g fiber

Alpine Strawberry Coconut Protein Cake

I made this one for #MakeItBakeItMondays with @kellyufit and @chelsea_lifts! I made an Alpine Strawberry Coconut Protein Cake and topped it off with Honey Sunshine Kashi Mini Puffs, a big ole scoop of trader joes cookie🍪 butter ice cream🍦,@wild_friends sesame cranberry peanut butter🍯, and @waldenfarmsinternational🚜 pancake syrup! (I buy my Walden Farms products on iHerbKNN401 gets you $5-10 off your order, too!)

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Ingredients:

  • 15g oat flour
  • 14g coconut flour
  • 32g alpine strawberry nutriwhey
  • 75g canned pumpkin purée
  • 2tbs water
  • 46g liquid egg whites
  • Cinnamon
  • Stevia
  • 1/4tsp @betterbodyfoods vanilla extract
  • 1/2tsp baking powder
  • 1/4tsp coconut extract

Mix all ingredients, and cook in a greased waffle maker.

Macros- 306 calories, 31g carbs, 5g fats, 31g protein, 9g fiber

Double Chocolate Pumpkin Spice Protein Muffins

 I made Double Chocolate Pumpkin Spice Protein Muffins using Jamie Eason Chocolate Lean Body For Her Whey Protein Isolate Powder. When adding pumpkin purée to recipes in a large amount, it makes them suuuuper moist. I’m torn- I love it but don’t, at the same time. Try these out, and tell me what you think! These are based off/inspired by a few of @kimhoeltje‘s cookie recipes. Check her out! Paired these babies with some Pumpkin Spice Doughnut Holes.

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Ingredients:

  • 30g chocolate Jamie Eason @leanbodyforher whey protein isolate
  • 5g unsweetened special dark cocoa powder
  • 10g oat bran
  • 120g pumpkin purée
  • 46g liquid egg whites
  • 1tbs sugar free pumpkin spice coffee creamer
  • 1tbs sugar free archer farms pumpkin spice syrup
  • 1/2tsp baking powder
  • Stevia
  • 1/4tsp vanilla extract by @betterbodyfoods 
  • Cinnamon Preheat your oven to 350F.

Mix all of your ingredients. Bake in a greased muffin tin for 20-22mins. Your muffins should come out pretty moist on the inside!

Macros (for all muffins): 251 calories, 27g carbs, 5g fat, 29g protein, 10g fiber