LEMON FROSTED DONUTS

SWEET BREAKFAST & DONUTS

110

Calories

4g

FAT

4g

carbs

12g

protein

Ingredients

2 scoops lemon protein
3/4 cups of almond flour
1 tsp baking powder
2 tbsp of swerve sugar
1 cup fat free vanilla Greek yogurt
2 eggs
1 tbsp lemon juice
.
.
Frosting ingredients
4 tbsp low fat cream cheese
1/4 c fat free vanilla Greek yogurt
1/2 scoop lemon bar protein
Almond milk to set consistently of frosting

Directions

Serving Size: 8

1. Spray donut pan and preheat oven to 350
2. Mix all dry ingredients together
3. In a separate bowl, whisk eggs, and then add to dry ingredients, along with the rest of ingredients.
4.Add mix to donut pan. (Makes 8 donuts)
5. Bake 20 minutes
6. While donuts bake its time to make the frosting! Mix all ingredients together adding almond milk in last to set consistently of the frosting.
7. Let donuts cool completely and then frost.

From the kitchen of: Becky Janecek

BLUEBERRY CHEESECAKE MUFFINS

SWEET BREAKFAST & DONUTS

107

Calories

6g

FAT

3g

carbs

6g

protein

Ingredients

2 cups Almond flour
2 eggs
1/4 cup honey or other sweetener
1 tsp baking soda
1 tbsp Apple cider vinegar
1 tsp vanilla extract
2 tbsp butter or coconut oil
1 cup blueberries
1 tbsp lite sour cream
1 scoop Bowmar Nutrition Blueberry Cheesecake

Directions

Serving Size: 12

mix all ingredients together with a mixer
Put mixture in prepared baking muffin baking papers with cooking spray
Bake at 350 degrees for 23 to 25 minutes until light golden brown

From the kitchen of: Lindsey Nassir

VEGAN BLUEBERRY DONUT OATMEAL

SWEET BREAKFAST & DONUTS

228

Calories

6g

FAT

31g

carbs

15g

protein

Ingredients

.25c quick-cooking oats
50g raspberries
50g blueberries
10g flaxseed
1/2 scoop Bowmar Blueberry Donut Protein

Directions

Add berries and flaxseeds directly to oats. Add 1/2 cup of water and microwave on high for 2 minutes. Remove bowl, stir, and cook on high for another 30 seconds. Remove bowl and stir in protein powder. Enjoy!

From the kitchen of: Darby DeFord

BLUEBERRY DONUTS

SWEET BREAKFAST & DONUTS

95

Calories

4g

FAT

4g

carbs

12g

protein

Ingredients

3/4 C (84g) Almond Flour
2 scoops of bowmar nutrition vegan blueberry donut
2 Tbsp Granulated Sugar Substitute I used Swerve granular
1 tsp Baking Powder
1/4 tsp Kosher Salt or 1/8 tsp table salt
1 C (227g) Vanilla Fat Free Greek Yogurt
2 large Eggs

Directions

Serving Size: 6

Preheat and oven to 350F and place a silicone donut mold on a baking sheet or spray a 6-donut tin with nonstick cooking spray.
Mix the dry ingredients together in a large bowl.
Add the yogurt and eggs to a large bowl and stir until evenly mixed. (For best result, whisk the eggs together in a separate bowl before adding so you don’t overmix the batter.)
Gently fold in the blueberries.
Transfer the batter to the donut mold, filling each nearly all the way full. Bake for 20-24 minutes or until the donuts are cooked through.

From the kitchen of: Nicole Ward

CARAMEL APPLE MUFFINS

CANDIES & SWEET TREATS, SWEET BREAKFAST & DONUTS

84

Calories

0g

FAT

18g

carbs

5g

protein

Ingredients

3/4 cup all purpose flour
1/4 cup protein caramel apple powder (about 20g)
1/2 tsp baking powder
1/2 tsp baking soda
2 egg whites
1/2 cup applesauce
1/4 cup erythritol
2 tbsp brown swerve sweetener
Optional cinnamon/sugar for topping

Directions

Serving Size: 6

1. Preheat the oven to 375 degrees Fahrenheit. Line a muffin tin with 6 liners.
2. Combine the flour, protein, baking soda and baking powder in a medium bowl and set aside.
3. In a small bowl, whisk together the egg whites, applesauce and sweeteners.
4. Add wet ingredients to dry ingredients and stir to combine.
5. Spoon the batter into the lined muffin tin. You can sprinkle with cinnamon sugar before baking if you like.
6. Bake for 15-16 minutes.
7. Allow to cool and enjoy!

From the kitchen of: Megan Osborn

MIXED BERRY & BANANA PFC MUFFINS

CANDIES & SWEET TREATS, SWEET BREAKFAST & DONUTS

139

Calories

2g

FAT

18g

carbs

12g

protein

Ingredients

Muffins: 133g or about 1 serving mixed berries (I used frozen), 116g or 1 medium banana, 60g or about 2 scoops PFC, 162g or about 1 1/2 cups pancake mix (I used kodiak cakes), and a splash of water for consistency.
Icing: 32g or 1 serving Philadelphia Strawberry Cream Cheese and 24g or about 2 1/2 servings Fat Free Cool Whip

Directions

Serving Size: 8

Blend mixed berries and banana together, mix protein and pancake mix together, add berry and banana mix to dry ingredients, combine thoroughly, add water to consistency. Bake at 350 for 10-12 min. Ovens vary, so check periodically to prevent overcooking them. Let cool then top with icing and enjoy!

From the kitchen of: Kacee Langford