Banana, Cacao Muffins

Servings: 10 large muffins
Preparation Time: 25 minutes

Ingredients:

Dry:

• 150 grams (1 1/4 cups) whole wheat pastry flour
• 42 grams (7 1/2 tablespoons) cacao powder (or regular cocoa)
• 48 grams (1/4 cup) whole sugar
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt

Wet I:

• 4 egg whites
• 240 grams banana (about 2 medium/large)
• 4 ounces (1/2 cup) plain, Greek yogurt
• 1 teaspoon vanilla extract
• 1 teaspoon stevia extract

Wet II:

• 60 grams chocolate chips
• 42 grams (3 tablespoons) coconut oil

Directions:

Preheat oven to 350 degrees Fahrenheit.

In a large bowl, whisk together the dry ingredients.

In another large bowl, whisk together the Wet I ingredients.

Heat the Wet II ingredients until smooth.

Pour the Wet II mixture into the Wet I mixture and stir until combined.

Pour the wet mixture into the dry mixture and stir until combined.

Grease a muffin pan and fill each muffin tin 3/4 deep (the batter made 10 large muffins for me). Bake for 35+ minutes or until a toothpick comes out clean.

Recipe and photo submitted by Jessica, AZ.

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Peanut Butter and Dark Chocolate Shortbread Protein Bars

Servings: serves 9–16
Preparation Time: 1 hour, 10 minutes

Ingredients:

Shortbread Crust:

• 96 grams (1 cup) rolled oats (old-fashioned, gluten-free if you like), blended to a flour
• 48 grams (1 1/2 scoops) vanilla protein powder
• 1/8 teaspoon salt
• 105 grams (1/4 cup + 1 tablespoon) brown rice syrup, warmed
• 28 grams (2 tablespoons) coconut oil
• 1/4 teaspoon butter extract
• 1/2 teaspoon hazelnut extract
• 1/2 teaspoon stevia extract

Peanut Butter Filling:

• 256 grams (1 cup) raw, natural peanut butter
• 189 grams (1/2 cup + 1 tablespoon) honey
• 1/2 teaspoon stevia extract
• 96 grams (3 scoops) natural vanilla custard protein powder
• pinch of salt

Chocolate-Peanut Ganache:

• 4 ounces chocolate
• 32 grams (2 tablespoons) raw, natural peanut butter (no sugar, salt, or oil added)
• 20 drops stevia extract

Directions:

Shortbread Crust:

Line a square brownie pan with parchment paper both ways for easy removal later.

Mix together the blended oats, protein powder, and salt, then add in the brown rice syrup, coconut oil, and butter/hazelnut/stevia extracts. Stir until everything is incorporated and even. (You can use a hand mixer and a large bowl if you like.)

Press the mixture down into your brownie pan until every corner is even in height. This batter makes just enough to fit the bottom of the pan. Refrigerate for 20–30 minutes or until firm and dry.

Peanut Butter Filling:

In a large bowl, add the peanut butter, honey, and stevia extract and stir. Add in the protein powder and pinch of salt and stir until combined. (You can use a hand mixer for this too.) It should look like a big, soft blob of peanut butter Play-Doh.

Press this onto the shortbread crust until even in height. I would suggest using a pastry roller if you have one, but I used a rubber spatula. Refrigerate for 20–30 minutes or until firm.

Chocolate-Peanut Ganache:

Break up the chocolate into pieces and melt.

Add the peanut butter and stir in until melted and incorporated.

Add the stevia extract five drops at a time, stirring after every 5 drops. (Too much at a time or too much in general will seize the chocolate.)

Pour the mixture over the peanut butter layer (if the chocolate is too hot, let it cool a little bit) and spread until even. Refrigerate until the chocolate has just barely hardened, then take it out and slice. (This allows the chocolate to slice in nice lines rather than break, which happened to me because I refrigerated it overnight and then sliced them.) Store in the refrigerator.

To serve, take out of the refrigerator to soften for 10 minutes. EAT!

Recipe and photo submitted by Jessica, AZ.

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Almond Butter Freezer Fudge

Servings: fills an 8 x 8-inch pan
Preparation Time: 10 minutes + 1 hour chill

Ingredients:

• 2 cups raw, creamy almond butter (unsalted)
• 1/2 cup coconut oil, softened
• 3 tablespoons raw honey
• 1 teaspoon fine sea salt

Directions:

Simply mix all the ingredients together in a medium bowl until smooth and creamy.

(Tip: It helps if all the ingredients are at room temperature to keep the coconut oil soft!)

Transfer the mixture to a square baking dish or container lined with parchment or wax paper, smooth with a spatula, and freeze until solid (about an hour). Remove the fudge by lifting the paper out of the pan, then cut into squares and serve immediately.

Due to the nature of coconut oil, this fudge will melt if left at room temperature for long. Store in the freezer for best results!

Recipe and photo submitted by Megan, Glendale, CA.

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