White Chocolate Muffins with Marshmallow Cream Cheese Frosting

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!


Ingredients (muffins):

  • 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
  • Stevia
  • 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)
  • Stevia
  • 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

Belgian Chocolate Maple Pancakes Protein No-Bake Cookies

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
  • Stevia


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

Red Velvet Cake Protein Cupcakes

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!



Ingredients (cupcakes):

  • 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
  • Stevia
  • 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