PROTEIN BANANA NUT BREAD MUFFINS

COLLECTIONS, SWEET BREAKFAST & DONUTS

176

Calories

7g

FAT

26g

carbs

5g

protein

Ingredients

1 cup gluten free all purpose flour
1 scoop bowmar nutrition banana nut bread protein
1/2 tsp baking soda
1/2 tsp cinnamon
2 Overripe bananas
1 egg
1/2 cup sugar free maple syrup
1/2 cup peanut butter
40g Lily’s sweets dark chocolate chips

Directions

Serving Size: 12

Preheat oven to 350F and spray muffin tin to prevent muffins from sticking, in a large bowl combine the flour, protein, baking soda, and cinnamon and stir till combined, In a separate bowl mix together the banana, egg, maple syrup, and peanut butter together then combine the wet mixture into the drying Once mixed place about 3/4 way up in the muffin tins and then bake 350 for 12-15 minutes or until a toothpick comes out clean. Once done let cool and enjoy!

From the kitchen of: Gail Ocheretyaner

S’MORES ICE CREAM SANDWICH

CANDIES & SWEET TREATS, COLLECTIONS

135

Calories

2g

FAT

21g

carbs

7g

protein

Ingredients

4 graham cracker sheets
4 marshmallows
1 serving Hot Chocolate Protein powder
1 tablespoon cocoa powder
1 teaspoon guar gum
1 cup of ice
Water

Directions

Serving Size: 4

1. Blend portion powder, cocoa powder, guar gum, ice, and enough water on high for 1 minute until you get a thick, fluffy “ice cream”
2. Break each graham cracker sheet in half and place a marshmallow on 4 of the half’s
3. Microwave for about 15 seconds
4. Scoop on ice cream fluff and press the other graham cracker half on top

From the kitchen of: Rebecca de la O

BLUEBERRY CHEESECAKE CHIA PUDDING

CANDIES & SWEET TREATS, COLLECTIONS

718

Calories

31g

FAT

77g

carbs

37g

protein

Ingredients

1 serving Blueberry Cheesecake Protein Powder
3 tbsp chia seeds
1 cup oat milk
1/2 cup blueberries
1 sheet of graham crackers
2 tablespoons of cream cheese

Directions

1. Mix chia seeds, oatmilk, and protein powder.
2. Place in fridge for 30 minutes so it thickens.
3. Prepare the toppings by crumbling up the graham cracker and whipping the cream cheese with a bit of extra milk or water to make it runnier.
4. Layer the graham crackers, cream cheese, and blueberries on top of the chia seeds.

From the kitchen of: Rebecca de la O

CHOCOLATE MINT FROZEN PUDDING

CANDIES & SWEET TREATS, COLLECTIONS

150

Calories

8g

FAT

11g

carbs

6g

protein

Ingredients

3/4 cup milk (I used almond)
2 tbsp cocoa powder
5 tablespoons of corn starch
1 serving Mint Chocolate Chip Protein Powder
1/4 cup sugar free maple syrup
1 cup full fat coconut milk

Directions

Serving Size: 6

1. Pour the milk into a sauce pan.
2. Add cocoa powder, cornstarch, and protein powder and whisk until well combine.
3. Add coconut milk and maple syrup.
4. Place the sauce pan on medium heat and simmer for 15 minutes, whisking continuously to prevent or overbubbling.
5. Take off the heat and pour the liquid into silicon or lined molds.
6. Place in the fridge for 1 hour to enjoy as a pudding and then in the freezer overnight to enjoy frozen.

From the kitchen of: Rebecca de la O

MINT CHOCOLATE CHIP COOKIE DOUGH ICE CREAM SANDWICHES

CANDIES & SWEET TREATS, COLLECTIONS

124

Calories

8g

FAT

7g

carbs

8g

protein

Ingredients

1/4 cup of coconut oil
1/2 cup of sugar free maple syrup
1.5 cup of almond flour
3 scoops of @bowmar_nutrition Protein Mint Chocolate Chip
1 tbsp of mini chocolate chips
Pint of slightly softened ice cream of your choice (I used Halo Top Vanilla Bean)

Directions

Serving Size: 12

In a large mixing bowl, begin by mixing together the coconut oil and syrup. Mix until the oil begins to break up a bit. The oil will appear lumpy still but will mix in and smooth out after adding in almond flour and protein.

Next, mix in the almond flour and protein powder. Continue mixing until it forms a dough and the coconut oil “lumps” are gone. Fold in the mini chocolate chips.

Line your bread pan with parchment paper. Take half of the dough and pack it down evenly into the pan. Place another piece of parchment paper on top of the dough and evenly pack down the remaining dough. Place another piece of parchment paper on the top dough layer & place in the freezer for an hour.

Upon removing the dough from the freezer, remove the top layer of dough and parchment paper from the pan revealing the bottom layer. Set the top layer off to the side for now. Evenly spread your softened ice cream onto the bottom dough layer in the pan. Grab the top dough layer & remove the bottom piece of parchment paper from it. Place the top dough layer back into the pan right on top of the ice cream. Slightly press down to ensure it freezes all together. Place in the freezer for at least 2 hours. Remove from freezer & cut into 12 servings. To store, wrap each individual sandwich in a small piece of parchment paper.

From the kitchen of: Delaney Weirich

PROTEIN BANANA MUFFINS

COLLECTIONS, SWEET BREAKFAST & DONUTS

137

Calories

8g

FAT

11g

carbs

8g

protein

Ingredients

-1 Scoop of Bowmar Protein Powder I used Pumpkin Spice but a lot of flavors would work!
– 2 Eggs
– 2 tsp baking soda
-1 tbsp of peanut butter I used a natural butter
-2 Bananas
-3/4 cup of almond flour
-splash of vanilla
-1tsp of cinnamon
To top it I used non fat Greek yogurt and cinnamon

Directions

Serving Size: 8

-smash the bananas, mix in the eggs, add all other ingredients.
-wait for them to cool top with Greek yogurt

From the kitchen of: Hannah Baker