These healthy and flavourful protein muffins are the perfect solution to busy mornings. They have no added refined sugar and are high in protein thanks to Whey Gourmet!
Preheat oven to 350 degrees (F). Mix flour, baking powder, and baking soda all together. Add applesauce, honey, mix in mashed bananas, 2 scoops Whey Gourmet protein powder and 1/2 cup water. Fill nonstick muffin pans 3/4 full with mix. Bake 8 - 10 minutes. Makes 12 muffins.
These high protein muffins are very tasty! You can pre-make them for the week. Low calorie, kid friendly and protein & healthy carbs in one! Makes 8 muffins.
Preheat oven to 350 degrees. Mix all the wet ingredients together with a whisk. Add in the dry ingredients (with walnuts) and mix well. Spray muffin tins with cooking spray (you could also use muffin cups sprayed with cooking spray). Pour batter 3/4 way up muffin tin. Bake for 25 min or until toothpick comes out clean. Makes 8 muffins. Store in sealed container in fridge.
*Tip - cooking yam (I cook in microwave. Wash yam, poke a punch with a fork all over. Cook for 12 min on one side, turn over and cook for another 6-7 minutes of until soft all over. Depends on the size of yam your using.)
Nutrition: (per 2 muffins) Cals: 223 Fat: 5g Carbs: 26g Fibre: 4g Sugars:1.4g Protein: 19g Sodium: 231mg
From: Busy But Healthy Recipes With Fitness and Health Expert Kristine Fretwell
Low carb & sooooo yummy. I have one of these almost every night! Great if you have a sweet tooth! Makes 1 serving.
In a small microwave safe bowl, mix together protein powder and cocoa powder. Add in ¼ cup water and stir until blended. Should be pudding-like. Microwave for 30 seconds, or until the outside is a brownie type consistency, and the centre is still a gooey, pudding like centre. You'll see it puff up in the microwave, but don't overcook it or it will be DRY!! Then top with peanut butter. Enjoy!
Nutrition: Cals: 165 Fat: 5.6 g Carbs: 4 g Fibre: 2.3 g Sugar: 1 g Protein: 24 g
From: Busy But Healthy Recipes With Fitness and Health Expert Kristine Fretwell
I adapted this recipe from Alyson's at Nourished Fitness...a great idea indeed! Makes 1 serving.
In a small bowl, mix together the protein powder, cocoa powder, melted coconut oil or pb (melt in microwave). Stir until blended. Add in almond milk and stir until combined. Add in chopped walnuts. Freeze until set (about 30 minutes). Will be hard once it comes out of the freezer, but it thaws quickly. Enjoy!
Nutrition: Cals: 225 Fat: 12g Carbs: 5.7g Fibre: 1.8g Sugars: 1.2g Protein: 25.6g
From: Busy But Healthy Recipes With Fitness and Health Expert Kristine Fretwell
Combine powdered ingredients and separate in bowl. Whisk milk, egg and oil in mixing bowl and slowly stir in combined ingredients until all lumps are gone. Cook on pan at medium heat, turning as you would any normal pancake (roughly 2 minutes per side.)
Preheat oven to 350°F (175°C). Lightly grease an 8x4 loaf pan. In a bowl, mix the butter and sugar until smooth and creamy. Beat in the eggs. In a separate bowl, sift together the flour, Whey Gourmet, baking soda, salt, cinnamon, and cloves. Mix into the butter mixture until moistened. Fold in the apples. Transfer to the prepared loaf pan. Bake 1 hour in the preheated oven, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes before removing to a wire rack to cool completely. Makes 8 Servings.
Preheat oven to 325°F, mix ingredients together, and bake for 20 minutes. Makes 1 Dozen.
Combine all ingredients into a blender and blend until smooth. Pour batter into microwave safe container. Microwave for 5-8 minutes (until you notice bubbles starting to form and the top is becoming firmer). Remove, cover, and let set at room temperature for 20 minutes.
Preheat oven to 350°F. Beat eggs well; add honey, oil and pumpkin. Add dry ingredients and mix well. Stir in raisins and nuts. Fill paper-lined or greased muffin cups 2/3 full. Bake at 350°F for 20 minutes. Rotate tins once to brown evenly. Makes 22 Servings.
Preheat oven to 325°F. Coat a 9×13 pan thoroughly with cooking oil spray. In a large mixing bowl, combine flour, whey, sugar, poppy seeds, baking powder, baking soda, salt, and zest; stir to mix. In a separate large mixing bowl, stir together yogurt, applesauce, oil, lemon extract, and egg. Add dry ingredients to wet ones, and stir just until uniformly moistened. Pour batter into pan. Bake 25 minutes or until toothpick inserted in center comes out clean. Do not over bake. Cool 5 minutes before slicing. Makes 12 servings.
Preheat oven to 350°F. Mix all ingredients together, pour in a greased 8x4 pan. Bake for 50 to 55 minutes or until a tooth pick can be stabbed in middle loaf and comes out clean.
Blend all of the ingredients in a blender, except for the graham crackers. Put the mixture in the freezer until it is somewhat solid. You should take it out of the freezer and mix it a few times while it is freezing, to make a better mixture. Once it is firm enough, put some of the mixture between 2 graham crackers and re-freeze until you are ready to serve them.
Preheat oven to 325°F. Line a 9"x9" baking pan with wax paper. Combine all dry ingredients in blender. Process on high speed 2 minutes. In a bowl, beat eggs, flavorings, and peanut butter. Add the dry ingredients to the egg mixture. With an electric mixer, slowly add the water until dough becomes a thicker consistency. Pour batter in lined pan, spreading dough to an even thickness. Bake for about 15 minutes. Remove from pan and allow to cool slightly. Remove wax paper and allow to cool completely. Cut into 8 bars.
Spray an 8" square glass baking pan with PAM. Beat egg whites with the cream of tartar until stiff. Set aside. In a separate bowl, mix egg yolks, sour cream, water, melted butter, and vanilla. Mix dry ingredients to the egg yolk mixture; half at a time. Fold in the beaten egg whites with a spatula, and pour into the prepared pan. Bake at 325°F for 35-40 minutes or until golden brown and firm in the middle.
Add all ingredients to blender with the ice cubes. Blend on high for about 30 - 45 seconds. Enjoy!
Add all ingredients to blender. Blend on high for about 30 - 45 seconds. Enjoy!
Add all ingredients to blender. Blend on high for about 30 - 45 seconds. Enjoy!
Add all ingredients to blender. Blend on high for about 30 - 45 seconds. Enjoy!
Preheat oven to 325 degrees (F). Spray 9x9 pan with nonstick spray. Combine oats, protein powder and skim milk powder. In another bowl, beat together cream cheese, egg whites, bananas, water and MCT oil. Add dry ingredients and beat until they are combined. Pour batter in pan. Bake for 25 - 30 minutes, until toothpick comes out dry.
Blend all the ingredients together except milk. Add milk to desired thickness. Coat a pan with nonstick spray and place it over medium-low heat. Pour pancake mixture into pan making 6 - 8" diameter pancakes, and cook til you see the outside edges start to harden, then flip for another few minutes.
Mix pancake mix with nonfat milk and stir in egg whites. Stir Whey Gourmet protein with 1/2 cup water, and then stir into pancake mix and add cinnamon. That's it, and now plop it on your skillet. Makes 10 - 12 pancakes.
Mix ingredients in a bowl and spread in the bottom of a pan. Place in the fridge overnight. Cut into 8 squares in the morning.
Mix oatmeal with 1 1/2 cups water and microwave on high for 2 minutes. Let cool for 30 seconds. Stir in Whey Gourmet protein powder. Add more milk or water if mixture is too thick for your liking. Add sweetener or jam if desired. Enjoy!
Preheat oven to 350 degrees (F). Mix flour, baking powder, and baking soda all together. Add applesauce, honey, mix in mashed bananas, 2 scoops Whey Gourmet protein powder and 1/2 cup water. Fill nonstick muffin pans 3/4 full with mix. Bake 8 - 10 minutes. Makes 12 muffins.