21 Fall High Protein Sweet Snacks Kids Will Love

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Cottage Cheese Protein Cake

Cottage Cheese Protein Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT75M · Yield: [’10’, ’10 slices’]

This healthy cottage cheese protein cake is naturally sweet, moist, flavorful and filling. It’s gluten-free and high-protein.

Ingredients

• 2 small ripe bananas (mashed)
• 4 eggs
• 1/2 cup cottage cheese
• 2 tbsp maple syrup (optional)
• 2 tsp vanilla extract
• 2 1/2 cups almond flour
• 1 tsp baking soda
• 2 tsp cinnamon
• 1 cup blueberries
• 2 tbsp chocolate chips

Instructions

1. Preheat the oven to 350F, line a loaf pan with parchment paper and spray with oil.
2. In a large bowl, mash bananas, crack in the eggs, add in the cottage cheese, maple syrup (if using) and vanilla extract. Whisk all of the ingredients together.
3. Add in almond flour, baking soda, cinnamon and combine all of the ingredients well to form thick batter. Fold in the blueberries.
4. Pour the batter into the loaf pan, level it out, sprinkle with chocolate chips and press them in. Bake in the oven uncovered for 30 minutes. Then, cover with foil, bring back to the oven, and bake for another 20 minutes.
5. Remove from the oven and check with a toothpick that it’s cooked. Let it cool down before serving.

2. No Bake Protein Cookies

No-Bake Protein Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT13M · Cook: PT7M · Total: PT30M · Yield: [’12’, ’12 cookies’]

These no-bake protein cookies are sweet, chocolatey, and soft. They’ll melt in your mouth with a cup of tea. The cookies are gluten-free, vegan and dairy-free.

Ingredients

• 2 cups rolled oats
• 3 tbsp vanilla protein powder
• ½ cup smooth peanut butter (unsalted, unsweetened)
• ½ cup unsweetened almond milk
• ¼ cup maple syrup
• 2 tbsp cocoa powder
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg
• ⅛ tsp sea salt
• ½ tsp vanilla extract

Instructions

1. Stir rolled oats and protein powder together.
2. Add peanut butter, almond milk, maple syrup, cocoa powder, cinnamon, nutmeg, and sea salt to a saucepan. Heat it over low-medium heat and stir continuously until the cocoa dissolves and the sauce thickens up. Once it’s ready, take it off the heat and stir in the vanilla extract.
3. Pour the cooked sauce over the dry ingredients and mix until everything is well combined.
4. Place your cookie dough straight into the fridge for 10 minutes to let it set.
5. Form cookies out of the dough and place them on a baking sheet lined with parchment paper. Serve them right away or store them in the fridge.

3. Pumpkin Oatmeal Cookies

Pumpkin Oatmeal Cookies (High Protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [’19’, ’19 cookies’]

These quick pumpkin oatmeal cookies are high in protein! They’re a perfect healthy dessert when you’re craving for a treat. These cookies are gluten-free, vegetarian, low-sugar, high protein and high in fiber!

Ingredients

• 2.5 cups 250 g rolled oats
• 3 tbsp vanilla protein powder
• 1 tsp cinnamon
• 1/2 cup sugar-free chocolate chips
• 1 cup 240 g pumpkin puree
• 1 egg white
• 2 tbsp maple syrup

Instructions

1. Preheat the oven to 350 F (180 C). Mix wet ingredients, then combine the dry ingredients.
2. Combine the wet and dry ingredients to form a thick dough. Now, form cookie shapes exactly how you want them because they won’t change while being baked.
3. Line your baking tray with parchment paper and place the cookies on it. Bake in the oven for 10-15 minutes until the cookies turn golden brown.
4. Let the cookies cool down before serving.

4. Chocolate Dipped Blueberry Cottage Cheese Clusters

Chocolate Dipped Blueberry Cottage Cheese Clusters is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT3M · Total: PT105M · Yield: [’14’, ’14 cluster halves’]

These chocolate-dipped blueberry cottage cheese clusters are soft on the inside, and crunchy outside. A tasty, gluten-free and protein-packed treat.

Ingredients

• 1 cup blueberries
• 1/2 cup pecans (chopped)
• 1 cup cottage cheese (low fat, blended)
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1 ½ cups dark chocolate chips
• 1 tbsp coconut oil
• A pinch sea salt

Instructions

1. Cover a chopping board with parchment paper.
2. In a large bowl, combine blueberries, pecans, cottage cheese, maple syrup and vanilla extract.
3. Now form clusters from the mixture on the chopping board. Use about 2 tablespoons of mixture per cluster.
4. Pop into the freezer for 90 minutes. You want the clusters too harden up a little bit but not to completely freeze over as the inside should be soft.
5. Just before bringing the clusters out of the freezer, combine chocolate chips with coconut oil in a bowl. Pop into the microwave and heat up in 30s increments, mixing in between until the chocolate melts.
6. Take the clusters out of the freezer and dip them in chocolate. Place them back onto the chopping board and drizzle areas that don’t have chocolate on them with a spoon.
7. The chocolate will very quickly harden. Sprinkle them with sea salt.
8. Store away whole inside the fridge, and cut in half before serving.

5. Cinnamon Cake Bars

Cinnamon Cake Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘9’, ‘9 servings’]

These high protein cinnamon cake bars taste just like coffee cake. They’re high in protein, low cal, low sugar, with no oils or butter.

Ingredients

• 1 cup oat flour
• 1/2 cup buckwheat flour
• 2 scoops whey protein powder (I use vanilla or churro flavored whey usually)
• 1/4 cup coconut sugar (*see note)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 egg
• 1/3 cup unsweetened applesauce
• 1/4 cup plain greek yogurt
• 1 cup almond milk
• 1/2 teaspoon vanilla extract
• 2 tablespoons sugar + 1 teaspoon cinnamon (set aside)

Instructions

1. Preheat oven to 350 degrees and grease an 8×8 pyrex or cake pan.
2. Combine oat flour, buckwheat flour, protein powder, coconut sugar, baking powder, salt and cinnamon in a large bowl.
3. Whisk together egg, applesauce, yogurt, almond milk and vanilla extract in a small bowl.
4. Pour wet ingredients into dry and mix until fully incorporated.
5. Pour batter into the prepared baking dish.
6. Combine sugar + cinnamon and sprinkle over the batter, swirl into the entire surface of the batter using a knife or toothpick.
7. Bake for about 25-30 minutes or until toothpick inserted in the center of the cake comes out clean.
8. Let cool in pan for 10-15 minutes before slicing.
9. Store in the refrigerator in an airtight container.

6. Apple Spice Protein Mug Cake

Apple Spice Protein Mug Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT2M · Yield: [‘2’]

A healthier, protein-packed way to satisfy your sweet tooth

Ingredients

• 1 large apple
• 2 tablespoons PB2 Performance Almond Protein Powder
• 4 tablespoons flour (wheat or gluten-free)
• 1/4 teaspoon baking powder
• 1/2 teaspoon allspice
• 1 large egg (beaten)
• 1 tablespoon olive oil
• 6 tablespoons milk (cows milk or plant milk)
• 2 teaspoons maple syrup or desired sweetener (more or less to taste)

Instructions

1. Peel and chop the apple into small (1/2-inch pieces). Place them in a ramekin and microwave for 1 minute.
2. Combine the PB2 Almond Protein Powder, flour, baking powder, and allspice in a small mixing bowl.
3. Add the beaten egg, olive oil, milk, maple syrup, and apples, and stir well to combine the ingredients. The batter will be thick.
4. Transfer the batter to a large, microwave-safe mug that holds at least 12 ounces, or two smaller coffee cups that hold at least 6 ounces.
5. Microwave on high for 2 minutes and 30 seconds for the 12-ounce portion, or 90 seconds for each 6-ounce portion. If making the 2 (6-ounce) portions, microwave them individually.
6. Remove the mug carefully, as the handle may be hot. Top with Greek yogurt, chopped nuts, and a drizzle of caramel sauce if desired.

7. Pumpkin Protein Pudding

Pumpkin Protein Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘1’]

A quick and easy pumpkin protein pudding is high in protein and easy to make in just 5 minutes in a blender or food processor.

Ingredients

• 1 scoop vanilla protein powder (30 g)
• 1/2 cup pure pumpkin puree (125 g)
• 1 medium frozen banana (125)
• 1 tsp pumpkin pie spice
• 1 tsp vanilla extract

Instructions

1. Add all of the ingredients to a high-speed blender or food processor.
2. Start blending on low then slowly increase speed, stopping to scrape down the sides as needed, until you have a thick, creamy consistency.
3. Scoop the pudding into a bowl, add your choice of toppings and enjoy.

8. Apple Cinnamon Protein Muffins

Apple Cinnamon Protein Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT50M · Yield: [’12’, ’12 muffins’]

These soft muffins are packed with warm cinnamon, sweet apples, and wholesome ingredients. The perfect high-protein, gluten-free, and low-calorie snack.

Ingredients

• 2 cups rolled oats
• 2 scoops vanilla protein powder
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1/2 tsp baking powder
• A pinch sea salt
• 2 small apples (grated)
• 4 egg whites
• 1 cup Greek yogurt (low fat)
• 2 tbsp honey
• 1 small apple (diced)

Instructions

1. Preheat the oven to 350F. Prepare a 12-muffin pan by spraying it with oil.
2. In a medium bowl, combine all of the dry ingredients except for the topping. Mix well.
3. In a large bowl, add all the wet ingredients and combine well.
4. Now, add dry ingredients to wet ones, part by part, mixing throughout until you get a smooth and thick batter.
5. Divide the batter evenly amongst the muffin pan to make 12 muffins. Top up with diced apples.
6. Place in the middle of the oven or on the lower side and bake for 20-25 minutes. Check with a toothpick whether the muffins are fully baked. If yes, remove them from the oven and let them cool down inside the muffin pan.
7. Remove and enjoy with a cup of tea or coffee.

9. Almond Butter Protein Balls

Almond Butter Protein Balls (No Bake) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT125M · Yield: [’20’, ’20 protein balls’]

These almond butter protein balls are a perfect no-bake dessert that will give you the energy you need. Sweet, flavorful, high in protein, and vegan-friendly when made with vegan chocolate chips!

Ingredients

• 1 cup almond butter
• 3/4 cup rolled oats
• 2 tbsp vanilla protein powder
• 4 tbsp shredded coconut
• 1/4 cup maple syrup
• 1/4 cup dark chocolate chips

Instructions

1. Mix the ingredients in a large bowl.
2. Roll the mixture into balls that are around 1-1.5 inches long.
3. Store in the fridge for at least 2 hours before serving.

10. Flourless Cinnamon Swirl Banana Bread

Flourless Cinnamon Swirl Banana Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT90M · Yield: [‘8’, ‘8 slices’]

Sweet bananas, cinnamon, and a creamy cottage cheese swirl come together in this flourless banana bread. Gluten-free, soy-free, and high in protein.

Ingredients

• 3 ripe bananas (mashed)
• 1 cup almond butter
• 1 tsp baking powder
• 2 eggs
• 1/2 cup cottage cheese (low-fat, smooth)
• 1 egg
• 1 tbsp maple syrup
• 2 tbsp cornstarch
• 1 tbsp cinnamon
• 1/2 cup powdered sugar
• 1/2 tbsp butter (melted)
• 1/2 tsp vanilla extract
• 1 tbsp milk

Instructions

1. Preheat the oven to 350F and spray a loaf pan with oil.
2. In a medium bowl, combine mashed bananas, almond butter, eggs, and baking powder. Mix well to form batter.
3. In another bowl, combine cottage cheese, egg, maple syrup, cornstarch, and cinnamon. Mix well.
4. Pour half of the banana batter into the loaf pan and level it out. Then, add a cinnamon swirl layer on top and level it out. Finally, cover with the remaining batter.
5. Take a knife and pass it through the middle of the batter a couple times, we want the middle layer of cinnamon swirl to shift between the layers a little bit.
6. Now, level the top layer and bake the bread in the oven for 45-50 minutes. Cover with foil after 20-25 minutes so the top of the banana bread doesn’t burn.
7. While the banana bread is baking, combine all of the vanilla icing ingredients.
8. When the banana bread has baked, let it cool down before drizzling it with vanilla icing and then slicing.

11. Pumpkin Protein Balls

Pumpkin Protein Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Total: PT55M · Yield: [’32’, ’32 energy balls’]

A yummy, sweet, spiced, high-protein snack the kids will love. Pumpkin protein balls are no-bake, gluten-free, and can be turned vegan

Ingredients

• 2 cups rolled oats
• 4 tbsp Vanilla Protein Powder
• 3/4 cup smooth peanut butter
• 1/2 cup pumpkin puree
• 1/4 cup maple syrup
• 1/8 tsp cinnamon
• a pinch of nutmeg
• 2 tbsp dark chocolate chips

Instructions

1. In a bowl, add in all the ingredients except for the chocolate chips.
2. Combine until one smooth texture. You will need to fold the dough towards the end.
3. Add in chocolate chips and fold the dough to mix them in.
4. Roll the little protein ball in your hands or scoop with a cookie scoop.
5. Place them on a plate with parchment paper and keep refrigerated for at least 30 minutes before serving.

12. Protein Banana Bread

Protein Banana Bread Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [’12’, ’12 banana bread slices’]

This Protein Banana Bread Recipe is easy to make, delicious, and full of nutrition. Perfect gluten-free banana bread for breakfast and dessert.

Ingredients

• 2 1/2 cups almond flour
• 1/2 cup vanilla protein powder
• 1 tsp baking powder
• 1 tsp xantham gum
• 1/2 tsp sea salt
• 3/4 cup coconut oil (melted)
• 1/2 cup coconut sugar
• 2 eggs
• 3 small bananas (or 2 large bananas (1 cup when mashed))
• 1 tbsp poppy seeds

Instructions

1. Preheat the oven to 325F. Grease your loaf pan with oil.
2. Combine almond flour, protein powder, baking powder, xanthan gum, and sea salt in a separate smaller bowl.
3. 3. Melt coconut oil in the microwave in increments of 30 seconds. Make sure you end up with ¾ cup of coconut oil when melted.
4. Transfer coconut oil into a large empty bowl. Then, stir coconut sugar into the coconut oil and mix until smooth.
5. Crack in the eggs one at a time, constantly mixing.
6. Stir in mashed bananas until one smooth texture.
7. Slowly add the mixture of dry ingredients (from step 2) into wet ones stirring throughout until smooth.
8. Add in poppy seeds and mix but do not over-stir.
9. Transfer the dough into the greased loaf pan and level it out.
10. Bake in the oven for 50-60 minutes. Start checking the banana bread when 50 minutes pass with a toothpick and bake until the toothpick comes out clean.

13. Mini Cinnamon Protein Donuts

Homemade Mini Cinnamon Protein Donuts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Yield: [’12’, ’12 donuts’]

Delicious healthy donuts full of protein.

Ingredients

• 1 Cup Kodiak Pancake Mix
• 1 tbsp Monk sugar ( or any zero calorie sweetener )
• 1 tbsp cinnamon
• 1 medium egg
• 2 tbsp vegetable Oil
• 1/2 Cup water
• 1 tsp vanilla

Instructions

1. Preheat oven to 350°
2. Mix ingredients together
3. Scoop 1 tablespoon of batter into MINI donut pan
4. Sprinkle with extra cinnamon sugar
5. Bake for about 4-5 minutes in the toaster oven at 350 or regular oven for 8-10 minutes

14. Apple Protein Muffins

Apple Cinnamon Protein Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [’18’, ’18 muffins’]

These tender, cinnamon spice Apple Protein Muffins contain 5 grams of protein, but definitely don’t taste like it! They’re soft, lightly sweet, and moist, thanks to applesauce, Greek yogurt, and maple syrup, with warm spices, nutty oats, and pieces of apple in every bite. They’re the perfect way to add some extra protein to your snack routine and are easy enough to enjoy as a breakfast option when you’re running out the door! {Gluten-free)

Ingredients

• 2 cups oats ((can use quick or rolled))
• 1/2 cup vanilla protein powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 3/4 cup unsweetened applesauce
• 1 cup plain 0% Greek yogurt
• 1/4 cup maple syrup
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup shredded apple
• 1 cup finely diced apple ((diced in 1/4 inch pieces))
• Extra apple chunks
• Sprinkle of cinnamon
• Sprinkle of coconut sugar or brown sugar
• Chopped pecans or walnuts

Instructions

1. Preheat oven to 350 degrees F. Spray regular sized muffin tin with non-stick cooking spray or line 12 muffin tins with silicone liners.
2. Place the oats in a blender and pulse until the oats are finely ground into a flour-like consistency.
3. Add the protein powder, baking powder, baking soda, cinnamon and salt. Blend to combine.
4. Next, add in the applesauce, Greek yogurt, maple syrup, eggs, and vanilla. Blend until smooth and combined. You may need to use a spatula to scrape down the sides to ensure everything is combined.
5. Remove the blade of the food processor and fold in the shredded apple and chopped apple. Alternatively, you can transfer the mixture to a bowl and fold in the apples in the bowl.
6. Divide batter equally among 18 muffin cups, filling each cup about 3/4 of the way full. Bake for 20-22 minutes, or until an inserted toothpick comes out clean. They should be slightly firm to the touch and lightly golden in some places. Let the muffins cool for at least 10 minutes before removing them from the tin.

15. Cranberry Almond Protein Balls

Cranberry Almond Protein Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’14’, ’14 Balls’]

A delicious snack with a balance of protein, carbohydrates, and healthy fats, these easy protein bites are the perfect mindful treat! Mix it up by adding various ingredients.

Ingredients

• ½ cup quick oats
• ½ cup protein powder of choice*
• 2 Tbsp hemp seeds or chia seeds
• ¾ cup almond butter**
• 3 Tbsp pure maple syrup
• 1 tsp almond extract
• 1 tsp pure vanilla extract
• Pinch sea salt
• ½ tsp ground cinnamon (optional)
• ¼ cup dried cranberries
• 2-4 Tbsp water*

Instructions

1. Add all of the ingredients for the no bake protein balls (except for the water) to a food processor. There’s no need to separate the wet ingredients from the dry ingredients as everything gets blended up.
2. Blend until all of the ingredients are combined into a thick dough. You may need to stop the food processor a couple of times to scrape the sides with a rubber spatula for even blending.
3. Taste the balls for flavor and if you feel they need to be sweeter, you can add an extra tablespoon of pure maple syrup or some more dried cranberries.
4. If the dough is too crumbly to press together, add 2 to 4 tablespoons of water, until the dough is easy to mold into balls. It should resemble firm cookie dough.
5. Form 12 to 16 balls out of the protein ball mixture.

16. Flourless Cottage Cheese Carrot Cake

Flourless Cottage Cheese Carrot Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘6’, ‘6 slices’]

This moist carrot cake is made with cottage cheese, oats, bananas, and pecans. It’s healthy, gluten-free, and high in protein.

Ingredients

• 2 bananas (mashed)
• 1 1/2 cup low fat cottage cheese (blended)
• 1 carrot (grated)
• 1 tsp vanilla extract
• 1 tbsp maple syrup
• 2 cups oats
• 2 tsp cinnamon
• 1 tsp baking powder
• 1/3 cup pecans (chopped)
• 1/2 cup Greek yogurt
• 1/3 carrot (grated)
• Pecans (chopped)
• 2 tbsp maple syrup (optional)

Instructions

1. Preheat the oven to 360F. Prepare your bread loaf pan (I used a 9×4) by spraying it with oil.
2. In a bowl, combine mashed bananas, cottage cheese, carrot, vanilla extract and maple syrup. Combine well.
3. Now, add in oats, cinnamon, and baking powder. Combine well.
4. Finally, fold in chopped pecans.
5. Transfer the mixture to the loaf pan, level out, and bake in the oven for 35-40 minutes.
6. Once out of the oven, top up with a layer of Greek yogurt, grated carrots, and chopped pecans. If you love more sweetness in your cakes, drizzle with maple syrup or sweetener of your choice. Enjoy warm.

17. Homemade Protein Bars

Healthy Homemade Protein Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT27M · Total: PT57M · Yield: [’12’, ’12 bars’]

These 6 ingredient Homemade Protein Bars have a protein powder nutty base and dark chocolate topping.

Ingredients

• 1/3 cup coconut oil
• 1/3 cup peanut or almond butter (smooth & unsalted)
• 1/2 cup any milk (I use almond milk)
• 1 1/2 cups vanilla plant based protein powder
• 1/3 cup almond meal or almond flour
• 2 tbsp chocolate chips (I used Enjoy Life brand)
• 1 tbsp coconut oil
• 3 tbsp almonds (coarsely chopped)

Instructions

1. In a medium bowl, add coconut oil, peanut butter and milk. Microwave in 30 seconds intervals until melted, stirring in between. Then whisk until well mixed.
2. Add protein powder and almond meal, stir until combined. It will take a few minutes. Dough will be crumbly, that’s fine.
3. Line 8″ x 8″ baking dish with unbleached parchment paper and fill with prepared dough. Flatten with your hands and then level with spatula, pressing dough into the dish all the time.
4. Combine chocolate chips and 1 tbsp coconut oil in a small bowl. Microwave for 30 seconds or until melted, then stir well. Pour over the bars and tilt the dish until all bars are coated evenly with chocolate.
5. Toast almonds in a small skillet on low-medium heat until lightly brown, about 5 minutes. Stir frequently and watch closely not to burn. Sprinkle on top of chocolate.
6. Freeze bars for 20 minutes or refrigerate for 1 hour. Remove from the dish by holding onto the flaps of parchment paper and place on a cutting board. Cut into 12 bars and enjoy chilled.

18. Pumpkin Whipped Cottage Cheese

Pumpkin Whipped Cottage Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘4’]

A quick 5-minute no-bake, no-cook healthy pumpkin dessert recipe! This Pumpkin Spice Whipped Cottage Cheese is high in protein, gluten-free, and refined sugar-free.

Ingredients

• 2 cups cottage cheese
• 1 cup pumpkin puree
• ¾ teaspoon pumpkin spice (or up to 1 teaspoon, to taste)
• 2 tablespoons maple syrup (or honey, or more to taste)
• Optional toppings, see notes

Instructions

1. Combine all the ingredients in a food processor and process until smooth. Serve immediately, topping with toppings of your choice, or chill and enjoy within 2 days.

19. Pumpkin Protein Muffins with Chocolate Chips

Pumpkin Protein Muffins (with Oats) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [’12’]

Made with oats, Greek yogurt, and your favorite vanilla protein powder, these pumpkin protein muffins are healthy and a breeze to make!

Ingredients

• 2 large eggs
• 1 cup pumpkin puree
• 1 cup Greek yogurt (see notes)
• 1 1/2 cups old-fashioned oats (or 1 1/3 cups oat flour)
• 1/2 cup vanilla-flavored protein powder
• 1 tablespoon pumpkin pie spice (or 2 tsp cinnamon)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch salt
• 1/2 cup chocolate chips (optional)

Instructions Prep:

1. Preheat the oven to 350F and position the oven rack in the middle of the oven. Grease a muffin pan or line it with parchment muffin liners. If using cupcake liners, spray them.
2. Add the oats to the blender and blend for about 20 seconds until they’ve turned into oat flour.

Make the batter:

1. In a large bowl, whisk the eggs. Then, add the canned pumpkin puree and Greek yogurt and mix until smooth.
2. Add the protein powder, pumpkin pie spice, baking powder, baking soda, and salt. See note about adding sugar. Mix until smooth.
3. Add the oat flour to the bowl and mix gently until no visible flour remains.
4. Wait 10 minutes for the batter to thicken.
5. Pour or scoop 1/4 cup of batter into the prepared muffin pan. Distribute the chocolate chips over the muffins, then press them down a little.

Bake:

1. Bake the muffins for 22-25 minutes or until the tops are bouncy and a toothpick inserted in the center of a muffin comes out clean.
2. Remove the pan from the oven and let the muffins cool for 10 minutes before transferring them to a cooling rack.

Store:

1. Refrigerate leftover muffins for up to 5 days or freeze them in a zip bag, for up to 2 months. Reheat for 15 to 30 seconds in the microwave.

20. Flourless Pumpkin Bars

Flourless Pumpkin Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT70M · Yield: [‘9’, ‘9 bars’]

These bars are soft, healthy, and slightly sweet but not too sweet. It is truly a perfect high-protein snack. It is Gluten-free, high in protein, dairy-free, and full of pumpkin flavor.

Ingredients

• 1 cup pumpkin puree
• 1 medium egg
• ⅓ cup almond butter (smooth)
• ⅓ cup maple syrup
• ½ tsp vanilla extract
• 3 tbsp vanilla protein powder (optional)
• 2 tsp pumpkin pie spice
• ½ tsp baking soda
• 1 tbsp maple syrup
• 1 tbsp powdered sugar

Instructions

1. Preheat the oven to 350F. Line an 8×8 baking dish with parchment paper, covering the sides of the baking dish.
2. In a large bowl, combine pumpkin puree, egg, almond butter, maple syrup and vanilla extract.
3. Then, add vanilla protein powder, pumpkin pie spice, and baking soda. Stir together until one smooth batter.
4. Pour the mixture into the baking dish, level it out. Place in the oven and bake for 25-30 minutes until it’s fully baked.
5. Remove from the oven and let the bars cool down at room temperature while still in the baking dish. Then, transfer them into the refrigerator so they cool completely before slicing them up.
6. In a smaller bowl, whisk together maple syrup and powdered sugar.
7. Once you slice the bars, drizzle them with the glaze and serve.

21. Carrot Cake Chia Pudding with Cottage Cheese

Carrot Cake Chia Pudding with Cottage Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT130M · Yield: [‘2’, ‘2 glasses’]

This carrot cake chia pudding has all the classic flavors of carrot cake with warm spices. It is high protein and gluten-free.

Ingredients

• 1/2 cup oat milk
• 1 cup cottage cheese (low fat, blended)
• 4 tbsp finely grated carrot
• 2 tbsp maple syrup
• 4 tbsp chia seeds
• 1 tsp cinnamon
• 1/2 tsp cardamon
• 1/3 tsp ginger powder
• 1/2 tsp vanilla extract
• 1/2 cup Greek yogurt
• 2 tsp maple syrup
• Walnuts (or almonds chopped)

Instructions

1. In a bowl, combine all of the ingredients except for the toppings.
2. Cover the bowl and leave in the fridge for at least 2-4 hours or overnight.
3. Divide the chia pudding into 2 glasses and cover with Greek yogurt, drizzle with maple syrup, and sprinkle with chopped walnuts.
4. Serve immediately or cover to store in the fridge for up to 3 days.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.