My BFF got me these two huge silicon muffin molds, and I finally used them. I think they are the equivalent to 4 regular sized muffin molds. They’re amazing! The muffins just POP right out. And these babies popped out so fast, but not fast enough! They smelled amazing!
- 40g oat bran
- 10g almond flour
- 4g sugar free fat free instant white chocolate pudding powder
- 1/2tbs White Chocolate Sweet Spreads Coconutter
- 75g liquid egg whites
- 52g mashed banana
- 1/2tsp baking powder
- 1/4 tsp vanilla extract by BetterBodyFoods
Mix all of your ingredients – I melted the banana and the sweet spreads in the microwave first. Bake at 350F for 15-20 minutes, or until a toothpick comes out clean.
Ingredients (Marshmallow Cream Cheese Frosting):
- 60g nonfat greek yogurt
- 6g marshmallow fluff (the REAL DEAL)
- 1/4tsp cream cheese emulsion
Mix, mix, mix. And that’s it!
Macros (all of it)- 434 calories, 52g carbs, 16g fats, 25g protein, 10g fiber
Macros (muffins)- 380 calories, 45g carbs, 16g fats, 19g protein, 10g fiber
Macros (frosting)- 54 calories, 7g carbs, 0g fats, 6g protein, 0g fiber
I was feeling adventurous, so I decided to try to make some no-bake cookies. While this recipe isn’t perfect, I do think that the cookies tasted darn good! Let me know what you think and/or if you find any good tweaks!
- 1.5tbs Maple Pancakes Sweet Spreads Coconutter
- 14g (2tbs) coconut flour
- 10g oat bran
- 30g Belgian Chocolate Nutriwhey (use code Rose10 for 10%)
- 3-4tbs water
Mix all of the ingredients, slowly adding in water until they are the desired consistency. Roll/form into balls (I used a spoon and my good ole hands for this job), and place on a plate. Freeze/refrigerate for ~an hour, or until the balls aren’t so mushy anymore!
Macros (1 out of 4 cookies): 101 calories, 5.3g fat, 7.3g carbs, 5.6g protein, 2.4g fiber
She want that cake-cake-cake-cake-cake. …Yeah, Idk either. Hehe! I love me some cupcakes, don’t you? Especially when I can eat a whole batch with absolutely zero guilt!
- 30g whole wheat flour
- 15g Red Velvet Cake Batter protein powder (by Cellucor)
- 7g (1tbs) coconut flour
- 5g (1tbs) unsweetened special dark cocoa powder
- 45g canned pumpkin puree
- 54g liquid egg whites
- 1/4 cup unsweetened vanilla almond milk
- 1/2tsp baking powder
- 1/4 tsp red velvet bakery emulsion (found at TJMaxx/HomeGoods/Marshall’s, or check amazon)
- 1/4 tsp vanilla extract
- Dash of cinnamon
Preheat your oven to 350F. Mix all of the ingredients until combined, then place in a greased muffin tin- mine made 4. Bake those babies for 18minutes or until cooked through. I topped mine with a Maple Pancakes Cream Cheese Frosting.
Maple Pancakes Cream Cheese Frosting: 1tbs melted Maple Pancakes Sweet Spreads coconutter + 8g (1 serving) sugar-free fat-free cheesecake jello pudding powder + 2tbs water
Macros (just cupcakes- whole batch): 278 calories, 31g carbs, 3g fats, 24g protein, 9g fiber
Macros (cupcakes + frosting- whole batch): 423 calories, 43g carbs, 13g fats, 25g protein, 11g fiber