LEMON POPPYSEED OVERNIGHT OATS

SWEET BREAKFAST & DONUTS

935

Calories

53g

FAT

83g

carbs

47g

protein

Ingredients

~1/2 C. (40g) Old-Fashioned or Quick Oats
1 Scoop (32g) Bowmar Lemon Bar Protein Powder
½-1 Tbsp. Poppyseeds
1-2 Tbsp. Maple Syrup
2 Tbsp. Creamy Peanut Butter
4-6oz. Almond Milk

Directions

1. Pour oats and protein powder in a container with an airtight lid.
2. Add in poppyseeds, maple syrup and peanut butter. Amounts may vary depending on personal preference.
3. Pour in desired amount of almond milk and stir until thoroughly mixed. Use more almond milk if you like runny oats, or less if you prefer them thicker.
4. Seal in airtight container and leave in fridge overnight.
5. In the morning, grab and go!
6. Additional toppings ideas: blueberries, sliced almonds, bananas, more peanut butter, etc.!

From the kitchen of: Erin Walters

PEANUT BUTTER CUP OVERNIGHT OATS

SWEET BREAKFAST & DONUTS

447

Calories

14g

FAT

46g

carbs

35g

protein

Ingredients

1/2 cup rolled oats
1 TBS peanut butter
1/2 scoop Bowmar Nutrition Protein Hot Chocolate
1/2 scoop Bowmar Nutrition Vegan Protein Peanut Butter Cookie
1 tsp vanilla
1 tsp honey
1/2 cup milk of choice

Directions

1. Combine all ingredients in a container
2. Mix ingredients evenly
3. Put lid on container
4. Store in fridge until the next day

From the kitchen of: Colleen Kysor

FRUITY PEBBLES MUFFINS

SWEET BREAKFAST & DONUTS

2749

Calories

155g

FAT

290g

carbs

68g

protein

Ingredients

1 Scoop Protein Fruity Cereal
2 large eggs
1/2 cup vegetable oil or melted butter
1 cup granulated sugar or Monkfruit Sweetner
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon vinegar or lemon juice
1/2 teaspoon salt
1 cup nonfat greek yogurt
2 cups almond flour
2 cups Fruity Pebbles Cereal plus more for garnish

Directions

Preheat oven to 350°F. Line muffin pans with liners.
In a large bowl mix, eggs, sugar and oil. Then add the vanilla, vinegar/lemon juice, baking soda, and salt. Mix in greek yogurt then stir in 1 Scoop protein fruity cereal and flour using a wooden spoon or spatula. (Batter may be slightly lumpy.) Stir in fruity pebbles.
Scoop into liners, 2/3 full. Sprinkle each muffin with a bit of cereal for garnish.
Bake for about 15-22 minutes, until a toothpick comes out clean.
Cool slightly before eating. Store in an airtight container for up to 3 days or freeze for up to one month.

From the kitchen of: Danielle Greenbaum

GLAZED CHOCOLATE DONUT HOLES

SWEET BREAKFAST & DONUTS

114

Calories

3g

FAT

21g

carbs

2g

protein

Ingredients

Munchkin Ingredients:
2 tbsp salted butter
1.5 oz unsweetened baker’s chocolate
1 cup all purpose flour
1/4 cup granulated sugar
1/4 cup + 2 tbsp Bowmar Protein Hot Chocolate
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp sea salt
1/4 cup buttermilk
1 tbsp vanilla extract
1 large whisked egg

Glaze Ingredients:
2 cups powdered sugar
2 tbsp milk
2 tsp vanilla extract
water as needed

Directions

Serving Size: 20

Fill a large bowl with water and a smaller glass bowl on top. Place butter and baker’s chocolate in glass bowl and stir occasionally as they melt.
While the butter and chocolate are melting, in a separate large bowl, whisk flour, sugar, Protein Hot Chocolate, baking powder, baking soda, and salt.
When the butter and chocolate are completely melted, remove the glass bowl from the pot.
Add buttermilk and vanilla to the melted chocolate. Stir well.
Add whisked egg to the wet mixture. Stir well.
Add WET ingredients to DRY and mix until combined. Form dough into a ball and wrap in plastic wrap.
Place in fridge for at least 30 minutes.
Roll dough into approximately 20 balls of similar size.
Heat a sauce pan with vegetable oil until the oil reaches 350F. Make sure the oil does not get too hot or the insides of the balls will not cook and the outsides will burn. You want to keep the oil at a constant temperature.
Add 3-4 balls to the pan and cook approximately 2-4 minutes.
Remove balls with a slotted spoon and place on a paper towel-lined plate. Finish cooking all balls at once before glazing.
While the balls are cooling, whisk powdered sugar, milk, and vanilla. Add water until the mixture is about the consistency of heavy whipping cream.
Dip each donut hole in the glaze. Remove with a fork and place donuts on a wire cooling rack with a tray or sheet pan underneath. Let donuts sit until glaze is set.

From the kitchen of: Elizabeth Bettag

CINNAMON TOAST CRUNCH DONUTS

SWEET BREAKFAST & DONUTS

140

Calories

2g

FAT

22g

carbs

9g

protein

Ingredients

Donuts:

1 Cup Krusteaz Protein Pancake Mix
2 Scoops of Protein French Toast
1 Tbs Cinnamon
3 Tbs Sugar
3/4 Cup Milk
1 Egg
1 Tsp Vanilla

Glaze:

1 Scoop of Protein French Toast
2/3 Cup Powdered Sugar
9 Tsp Skim Milk (or milk of choice)
1 Tsp Vanilla
1 Tsp Cinnamon

Topping:

1 Cup of Cinnamon Toast Crunch

Directions

Serving Size: 12

Donuts:

-Preheat oven to 350 and prep donut pan by lightly greasing it with Pam
-Combine Krusteaz Pancake Mix with Protein French Toast in a bowl, then add in the cinnamon and sugar and mix it all up
-Add milk, egg, and vanilla
-Combine until a batter forms
-Put batter in a piping bag or ziplock baggie with a cut corner
-Pipe 1/12 of batter into each donut mold of your pan
-Bake donuts for 6-8 minutes– they should be firm to the touch but not overcooked
-While donuts are baking crush up the Cinnamon Toast Crunch, not too finely. It should be a mix of crumbs and bigger chunks.
-Let donuts cool completely then make your glaze

Glaze:

-Combine the protein powder and powdered sugar
-Add your vanilla
-GRADUALLY add in your milk, 2-3 tsp at a time. You want a thick glaze.
-When donuts are completely cooled, dip the top of each donut into the glaze and sprinkle 1/12 of your cinnamon toast crunch topping on top
-Let set and enjoy!

From the kitchen of: Paige Pomerantz

APPLESAUCE SPICE MUFFINS

SWEET BREAKFAST & DONUTS

145

Calories

12g

FAT

16g

carbs

4g

protein

Ingredients

MUFFINS
1 Scoop Protein Cinnamon Roll
1 1/2 cup almond flour
1/4 cup coconut flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup unsweetened applesauce
1/2 cup monkfruit sweetner
2 eggs
1 tbs maple syrup
CRUMB TOPPING
1 cup almond flour
1/2 cup monkfruit sweetner
1 tsp cinnamon
1 stick (1/2 cup) butter, melted

Directions

Serving Size: 12

Preheat the oven to 425ºF. Line a regular sized muffin pan with liners.
Make the crumb topping: In a small mixing bowl combine the flour, brown sugar, cinnamon, and melted butter. Mix together with a fork until crumbly and wet. Set aside.
Make the muffins: In a smaller mixing bowl, combine the protein cinnamon roll, flour, baking powder, baking soda, salt

In a separate larger mixing bowl, combine the applesauce, sugar, and whisk together. Add in the eggs, whisk again. Using a spatula, gently mix in the dry ingredients until just combined.
Fill each muffin cup almost to the top. The 12 muffin cups will be full, but that’s good! Using your fingers, crumble a generous amount of topping on each muffins.
Bake at 425ºF for 7 minutes. Then keeping the muffins in the oven, turn the oven down to 350ºF and bake for 12-14 minutes or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool for 10 minutes, then remove from the muffin pan. Once the muffins cool, you can add a powdered sugar glaze (powdered sugar + milk) if you’d like!

From the kitchen of: Danielle Greenbaum