VANILLA PROTEIN CINNAMON ROLLS

COLLECTIONS, SWEET BREAKFAST & DONUTS

780

Calories

21g

FAT

92g

carbs

50g

protein

Ingredients

1 scoop protein powder
3/4 cup self rising flour
1 cup Greek yogurt
1 tbsp melted country crock (I didn’t use all of it)
Cinnamon

2 tbsp Protein icing

Directions

Mix protein powder, flour, and yogurt together to form dough. You may need to add a little more flour if it’s too sticky to work with.
Place dough on floured parchment paper and roll into a rectangle. Trim edges with a pizza cuter too make straight lines.
Rub melted butter over dough and sprinkle a generous amount of cinnamon all over it.
With the pizza cuter, cut the rectangle straight down the middle to make 2 long sections. Roll one section up tightly, then roll the second section into the first to make one large cinnamon roll.
*You can also make 2 smaller rolls with each section OR roll the whole thing up as one and cut into 4-6 smaller rolls. This will bring the macros down drastically. Also there’s usually some left over dough.
Find a microwave safe round dish your cinnamon roll will fit in snug, spray with Pam, and microwave for 60-90 seconds.
I like to take mine out and put it on a plate.
Drizzle icing all over and enjoy!

From the kitchen of: Leslie Goff

MAPLE SYRUP MINI MUFFINS

COLLECTIONS, SWEET BREAKFAST & DONUTS

46

Calories

3g

FAT

4g

carbs

2g

protein

Ingredients

3/4 cup of Bowmar Protein Pancake & Syrup
1 cup of all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp all spice or nutmeg
1/2 cup unsweetened applesauce
1/4 cup sugar free maple syrup (Vermont Made brand)
1/2 Splenda brown sugar blend
1/3 cup vegetable oil
1 large egg
1 tsp maple flavor extract
1/2 cup milk

Directions

Serving Size: 32

Preheat oven to 350 degrees and grease mini muffin pan with nonstick spray.

Mix protein powder, flour, baking soda, salt, spices into small bowl.

In large bowl mix applesauce, brown sugar, maple syrup. Add in oil, extract, egg, then pour in milk and mix until smooth.

Add dry ingredients into wet and stir with fork until combined, do not over mix.

Scoop 2 tablespoons of batter into each mini muffin tin and bake at 350 degrees for 10-12 minutes or until a toothpick in the center of the muffin comes out clean.

Remove the mini muffins from the oven, let cool enough to handle. Eat them warm or cold, just enjoy.

Makes about 32 mini muffins

From the kitchen of: Stephenie Colli

LEMON BLUEBERRY OVERNIGHT OATS

COLLECTIONS, SWEET BREAKFAST & DONUTS

576

Calories

12g

FAT

78g

carbs

42g

protein

Ingredients

1 scoop Protein Lemon Bar
1/2 cup oats
desired amount of fresh blueberries
1/2 cup milk
1/4 cup vanilla yogurt
1 tsp chia seeds
Granola of choice
Sugar free whip cream- optional

Directions

Place each ingredient into the desired container, then shake well. Let it chill in the fridge overnight and enjoy in the morning. The granola and sugar free whip cream are optional but make for the perfect topping.

From the kitchen of: Stephanie Simpson

PUMPKIN MUFFIN TOPS

COLLECTIONS, SWEET BREAKFAST & DONUTS

209

Calories

10g

FAT

22g

carbs

6g

protein

Ingredients

2 eggs
1/2 cup sugar
1/2 cup oil
1 cup pumpkin purée
1tsp vanilla
1 1/2 cup flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 scoop pumpkin spice protein

Directions

Serving Size: 12

Preheat the oven to 325°F. Adjust oven rack to the center position.
In a large mixing bowl, beat together the eggs and sugar on medium high speed until light and fluffy, about 1-2 minutes. Stir in the oil, pumpkin and vanilla extract until combined.
In a separate medium bowl, sift together the flour, baking powder, baking soda, salt, protein powder. Add to the wet ingredients and mix on low speed until just blended.
Line a baking sheet with parchment paper or silicone liner. Using a large cookie scoop (3 to 4 tablespoons), scoop 5 mounds onto the baking sheet, spaced about 2 1/2 inches. Bake for 8 minutes, rotate pan and bake an additional 8 minutes until a toothpick comes out clean.
Remove from the oven and let cool for 5 minutes before transferring to wire racks to cool completely. Scoop 5 more mounds of dough onto baking sheet, and repeat.
When completely cool, stir together the powdered sugar and brown sugar. Sift or sprinkle evenly onto the tops of each muffin. Store in an airtight container for up to 3-4 days. For best results, wait to sprinkle on the sugar topping right before serving.

From the kitchen of: kaleigh Bis

PUMPKIN SPICE GRANOLA

COLLECTIONS, SWEET BREAKFAST & DONUTS

106

Calories

4g

FAT

10g

carbs

6g

protein

Ingredients

1 and 1/2 cup rolled oats
1 cup puffed Kamut
1 scoop protein French toast
1 oz pecans
1 tsp pumpkin pie spice
2 tbsp coconut oil
1/3 cup sugar free maple syrup
1/4 cup pumpkin purée
28g sugar free whites chocolate chips

Directions

Serving Size: 10

1. Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
2. Heat the pumpkin purée, syrup and coconut oil in a pan over medium heat.
3. In a large bowl, combine the oats, puffed kamut, protein powder, pecans and pumpkin pie spice.
4. When the syrup mixture begins to bubble, remove from heat and pour over the oat mixture.
5. Spread the granola on the parchment paper.
6. Bake for 15 minutes, remove from oven and flip the granola.
7. Reduce heat to 300 degrees Fahrenheit and bake for an additional 15 minutes.
8. Remove from oven and allow to cool completely. Toss in the white chocolate chips and store in an airtight container.

From the kitchen of: Megan Osborn

PROTEIN CINNAMON CRUNCH CEREAL MUFFINS

COLLECTIONS, SWEET BREAKFAST & DONUTS

108

Calories

3g

FAT

14g

carbs

6g

protein

Ingredients

3 C (124g) Cinnamon Toast Crunch, blended or crushed, finely
1 scoop (32g) Protein Powder
2 Tbsp (14g) Coconut Flour
6 Tbsp (92g) Liquid Egg Whites, or white from 2 whole eggs
1/4 C (57g) Fat-Free Greek Yogurt, plain
1/2 C (122g) Unsweetened Apple Sauce
2 Tbsp (28g) BN cinnamon crunch cereal nut butter

Directions

Serving Size: 9

Preheat oven to 325 degrees F and spray and donut pan with nonstick cooking spray.
Blend Cinnamon Toast Crunch in a food processor or crush in a Ziploc bag until it reaches a flour-like consistency.
Add remaining dry donut ingredients to a mixing bowl.
Once you’ve mixed all dry ingredients, add Nut butter, Greek yogurt, egg whites, and the apple sauce in gradually. Your batter should be thick but if it’s too thick to spread, add a bit more apple sauce or sticky sweetener like Walden Farms Pancake Syrup.
Add the mixture to the donut pan, making sure to remove excess batter from the pan’s edges.
Bake for 25-28 minutes or until a donut can pass the toothpick test like cake.

From the kitchen of: Alena Wood