CREAM CHEESE FILLED PUMPKIN SPICE MUFFIN

COLLECTIONS, SWEET BREAKFAST & DONUTS

148

Calories

6g

FAT

12g

carbs

12g

protein

Ingredients

1 serving Pumpkin Spice protein powder
1 tsp pumpkin pie spice
1 tsp baking powder
1/4 cup all purpose flour
2 tbsp sweetener
1/4 cup egg whites
1/4 cup pumpkin puree
1-3 tbsp almond milk as needed
3 tbsp cream cheese

Directions

Serving Size: 3

1. Mix all dry ingredients in a bowl
2. Add wet ingredients (egg whites and pumpkin puree) but don’t add the cream cheese
3. Add milk to achieve a batter consistency (less milk will result in a denser muffin) and pour into three muffin spaces
4. Bake at 375 F for 15 minutes.
5. When the muffin is mostly baked but the top is still raw, press one tablespoon of cream cheese into each muffin.
6. Bake for another 5-10 minutes

From the kitchen of: Rebecca de la O

PUMPKIN SPICE LATTE MUFFINS

COLLECTIONS, SWEET BREAKFAST & DONUTS

145

Calories

9g

FAT

7g

carbs

8g

protein

Ingredients

Muffins:

1/4 cup of almond flour
1 serving Bowmar Nutrition Pumpkin Spice Protein Powder
1 tsp pumpkin pie Spice
1/2 tsp baking powder
1 large egg
1 tbsp of butter, melted
1/4 cup of pumpkin puree
1 shot of espresso

Cream Cheese filling:
3 tbsp cream cheese
2 tbsp powdered sugar

Directions

Serving Size: 4

1. Microwave butter if not already done.
2. Allow the butter to cool before adding in the rest of the cupcake ingredients.
3. Scoop into greased or lined cupcake molds (save a 2 spoonfuls of the batter for later use.
4. Bake at 350F for 20 minutes
5. When the muffin is mostly cooked but the top is still slightly goey, dig a whole in the top and push in a tablespoon of the cream cheese mixture and cover with more cupcake batter.
6. Bake for another 5-10 minutes

From the kitchen of: Rebecca de la O

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

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

CHOCOLATE SALTED CARAMEL OVERNIGHT OATS

COLLECTIONS, SWEET BREAKFAST & DONUTS

492

Calories

17g

FAT

60g

carbs

25g

protein

Ingredients

1/2 cup quick oats
1/2 cup unsweetened almond milk
1/2 scoop hot chocolate protein powder
1 tbsp salted caramel skinny syrup
14g Lily’s salted caramel chips
1 tsp coconut oil

Directions

1. In a bowl stir together the oats, almond milk, protein and skinny syrup.
2. Transfer to a fridge safe container.
3. Melt the chocolate chips and coconut oil and pour over the oats.
4. Transfer to the fridge and cover lightly with a lid or plastic wrap. Let sit overnight or at least 6 hours.

From the kitchen of: Megan Osborn

MATCHA MUFFINS

COLLECTIONS, SWEET BREAKFAST & DONUTS

223

Calories

10g

FAT

24g

carbs

8g

protein

Ingredients

1 cup all purpose flour
1 serving Vanilla Bean Bowmar Nutrition Protein Powder
1/4 cup sweetener (I use stevia)
1 tbsp matcha powder
1.5 tsp baking powder
Dash of salt
1/4 melted butter
3/4 cup milk of choice (I used almond)

Topping:
1/4 cup vanilla yogurt
1/4 tsp matcha powder

Directions

Serving Size: 5

1. Mix together all the dry ingredients until well combined.
2. Add butter and mix.
3. Slowly add milk while stirring until you get a running, batter consistency
4. Divide into muffins tins
5. Bake at 375 F for 15-20 min (or until a tooth pick comes out clean)
6. Allow the muffins to cool before mixing together the topping ingredients and spreading on the muffins

From the kitchen of: Rebecca de la O