HOT CHOCOLATE MUFFINS

SWEET BREAKFAST & DONUTS

99

Calories

2g

FAT

16g

carbs

6g

protein

Ingredients

1 cup whole wheat flour
1/2 cup unsweetened cocoa powder
1/2 cup PHC protein powder
1/2 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup light vanilla yogurt
2 eggs
1 cup milk (FF or 1%)
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips

Directions

Serving Size: 16

Preheat oven to 375 degrees and place about 16 cupcake liners into muffin tins.
In a large bowl, combine flour, cocoa powder, chocolate protein powder, brown sugar, baking soda, and baking powder.
In a seperate large bowl, whisk together the vanilla yogurt, eggs, milk, and vanilla.
Using a spatula, fold the wet ingredients into the dry ingredients and only stir until the dry ingredients disappear and are incorporated into the batter. It is important to mix this by hand to prevent from overmixing. If your batter looks dry, add more milk (one tablespoon at a time) until it reaches the consistency of muffin batter. Gently fold in chocolate chips until evenly dispersed. Scoop about 3 tablespoons of batter into each muffin tin and gently tap the muffin tin on the counter to smooth out the tops of the batter.
Bake at 375 degrees for 16-20 minutes or until fork comes out clean. Overbaking can result in dry & hard muffins, so watch the oven closely around the 15 minute mark !
.
Makes 16 muffins

From the kitchen of: Mel Coutsouvelis

CROCK POT SALTED CARAMEL HOT CHOCOLATE

PROTEIN SHAKES, FRAPPES & MORE

283

Calories

7g

FAT

10g

carbs

33g

protein

Ingredients

1 cup carbmaster milk (or milk of choice)
2 tbsp sugar free caramel creamer
1/2 tbsp caramel syrup
1 scoop protein hot chocolate
Optional: 1-2 drops caramel flavor
Pinch of salt

Directions

1. Combine the milk, creamer, salt and caramel syrup (caramel flavoring if using).
2. Pour into a small crock pot and set to low. Heat for at least 30 minutes up to 2 hours.
3. Remove the milk mixture from heat and mix in the protein powder using the rapid mixer until no lumps remain. Add toppings if desired.

From the kitchen of: Megan Osborn

LEMON BLUEBERRY OAT SQUARES

CAKES, COOKIES, BROWNIES & PIES

271

Calories

3g

FAT

33g

carbs

25g

protein

Ingredients

75 grams bowmar lemon bar protein
12 grams sugar free lemon pudding mix
450 grams egg whites
1/2 tsp salt
1-2 tsp vanilla extract (Could use lemon extract too)
1 tbsp baking powder
150 grams blueberries
2 cups water
425 grams pumpkin purée (15 oz can)
200 grams oats

Directions

Serving Size: 6

1. Preheat oven to 350 degrees
2. Spray 9×13 dish with nonstick spray
3. Combine all ingredients and mix well.
4. Let batter sit in the fridge overnight (optional, but this makes the squares more cake-like)
5. Pour into pan and cook for 60 minutes or until knife comes out clean.

Top with whipped cream if desired.

From the kitchen of: Devan Omahen

SWEET POTATO MARSHMALLOW BROWNIES

CAKES, COOKIES, BROWNIES & PIES

126

Calories

6g

FAT

16g

carbs

3g

protein

Ingredients

1 medium Sweet Potato
3 eggs, whisked
¼ C. Coconut Oil, melted
1/3 C. Honey
1 Scoop Bowmar Nutrition Hot Chocolate Protein
4 Tbsp coconut flour
2 Tbsp. cocoa Powder
¼ tsp. cinnamon
¼ C. mini, semi-sweet chocolate chips
2 C. mini Marshmallows

Directions

Serving Size: 16

1. Cook sweet potato. Poke holes in each side with a fork. In an oven, bake for 40 minutes at 425°. For a microwave, cook 3-4 minutes each side.
2. Once cooked, remove skin and mash up with a fork. Set aside.
3. In medium bowl, mix honey, melted coconut oil and eggs.
4. In a separate bowl, mix dry ingredients. Add to liquids and stir thoroughly.
5. Add sweet potato to batter and mix with an electric mixer or immersion blender.
6. Stir in chocolate chips.
7. Preheat oven to 350° (don’t forget to turn temp down if you cooked your sweet potato in the oven). Spray an 8×8 pan with Pam and pour in batter. Bake for 25 minutes.
8. After time has elapsed, take out of oven and spread out the marshmallows evenly and put back in oven for 2-4 min. If you want your marshmallows more golden, put on broil for another minute or so.
9. Let cool completely and then serve! Store in a cool place or refrigerate.

From the kitchen of: Erin Walters

STRAWBERRY CRUNCH CUPCAKES

CAKES, COOKIES, BROWNIES & PIES

141

Calories

7g

FAT

24g

carbs

6g

protein

Ingredients

1/4 Cup All Purpose Flour
3 Tbsp Bowmar Nutrition Protein Strawberry Shake
6 Tbsp Swerve Granular
1 Tsp Baking Powder
1/4 Tsp Salt
1 Tbsp Light Butter
1 Tsp Strawberry Gelatin
1/4 Cup Plain Fat Free Greek Yogurt
1 Egg
2 Tbsp Unsweetened Almond Milk

FROSTING:
1/4 Cup Whipped Cream Cheese
2 Tbsp Light Butter
1/2 Cup Powdered Swerve
Few Drops Of Red Food Coloring

TOPPING:
3 Golden Oreos – Crushed
Strawberry Gelatin Powder for color
Drops Of Water

Directions

Serving Size: 6

Combine the all purpose flour, protein strawberry shake, granular swerve, baking powder, strawberry gelatin, and salt. Cut in the light butter with a fork until it turns to fine crumbs. Combine almond milk, egg, and Greek yogurt in a separate bowl and mix into the dry ingredients. I sprayed my cupcake liners with non-stick spray. Pour into cupcake liners and bake at 350 degrees for 18-20 minutes or until a toothpick comes out clean. .

Combine whipped cream cheese, light butter, powdered swerve, and red food coloring. Frost your cupcakes.

Mix crushed golden oreos and some strawberry gelatin powder – I sprinkled a few drops of water on the mixture and stirred with a fork. If I wanted the crumbs darker, I added more gelatin and drops of water. If I went overboard and wanted some more golden crumbs I added some more crushed oreos. Play around with it, and then just sprinkle it on the cupcakes! This recipe made 6 cupcakes.

From the kitchen of: Stephanie Rogge

COOKIES AND CREAM ICE CREAM

CANDIES & SWEET TREATS

740

Calories

47g

FAT

63g

carbs

49g

protein

Ingredients

3/4 Cup Unsweetened Almond Milk
1/4 Cup Heavy Whipping Cream
2 Scoops Bowmar Nutrition Protein Cookies And Cream
1 Serving Of Great Value White Chocolate Melting Wafers – (9 Wafers)
2 Tbsp Swerve Granular
1 Egg Yolk
Dash Of Salt
1.5 Oreos – Crushed

Directions

Simply combine the heavy whipping cream, almond milk, and protein in a saucepan over low-medium heat, whisking constantly. Once the edges begin to bubble, remove from the heat and add in your melting wafers, swerve, salt, crushed oreos, and egg yolk, whisking constantly.

Once combined, chill in the fridge before putting into your ice cream maker. If you do not have an ice cream maker, you can use the stir and freeze method. Just put it in the freezer uncovered and every 10-15 minutes or so, stir it until it’s frozen to your liking!

Note: this recipe freezes hard, at least in my freezer it did. When I wanted to eat some I just set it out on the counter for a bit, or microwaved the bowl for 30 seconds so it was soft enough to scoop.

From the kitchen of: Stephanie Rogge