21 High Protein Halloween Desserts Everyone 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. Flourless Protein Cake with Blueberries

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

Recipe details: Prep: PT10M · Cook: PT70M · Total: PT140M · Yield: [’10’, ’10 slices’]

This flourless protein cake with blueberries is an easy, wholesome, high protein and gluten-free dessert. It has jelly-like texture, is sweet and fruity.

Ingredients

• 3 cups unsweetened plain Greek Yogurt
• 1/3 cup powdered sugar (you can add up to 1 cup of powdered sugar if you’re more a sweet tooth)
• 6 eggs
• 1 cup cornstarch
• 2 cups blueberries

Instructions

1. Preheat the oven to 340F. Place a round piece of parchment paper on the bottom of a 9-inch cake form, spray with cooking oil and set it aside.
2. In a large bowl, whisk together Greek yogurt and sieved powdered sugar.
3. Then, crack in 6 eggs and whisk them together.
4. Then, using a sieve add in the cornstarch and whisk it in.
5. Finally, add in the blueberries and fold them into the batter.
6. Now, pour the batter into the cake form and bake in the oven for 50 minutes. Then, increase the heat to 350F and bake for another 20 minutes until the sides of the cake turn gold.
7. Remove from the oven and let the cake cool down inside the cake form.
8. Once it’s no longer hot, cover with a plate and place in the fridge for 1-2 hours for the cake to set.
9. Remove from the fridge, cut with a knife around the edges and remove the cake from the form. Slice and enjoy!

2. 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.

3. 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.

4. Pumpkin Protein Pudding

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

Recipe details: Prep: PT10M · Yield: [‘1’, ‘1 serving’]

The Best Pumpkin protein pudding with protein powder and 27 grams of protein per serving.

Ingredients

• 1 scoop vanilla protein powder ((120 calorie per scoop i.e., Optimum Nutrition brand))
• 1/3 cup pumpkin puree
• 1/3 cup vanilla almond milk, unsweetened ((30 calories per cup))
• 1 teaspoon Xantham Gum
• 1 tablespoonn sugar free cheesecake pudding mix
• 1/2 teaspoon ground cinnamon
• 2 tablespoon whipped topping

Instructions

1. Blend all ingredients (except whipped topping) in a food processor until fluffy! At least 5 minutes!
2. Chill until ready to eat. Top with whipped topping

5. 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.

6. Cacao Protein balls

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

Recipe details: Prep: PT25M · Total: PT55M · Yield: [’17’, ’17 energy balls’]

Cacao protein balls are chocolatey, sweet, healthy, and nutritious, A perfect chocolatey no-bake dessert you can eat with no guilt. A kid-friendly snack!

Ingredients

• 1 cup rolled oats
• 3 tbsp unsweetened cacao powder
• 2 tbsp vanilla protein powder
• 1 tbsp chia seeds
• 1/8 tsp sea salt
• 1/2 cup smooth peanut butter
• 1/4 cup honey
• 1/2 tsp vanilla extract
• 2 tbsp dark chocolate chips

Instructions

1. Add all the ingredients except for dark chocolate chips into the bowl and give it a mix. Soon you’ll need to start folding the dough with your hands.
2. Fold in the dark chocolate chips. Apply some coconut oil to your hands to avoid the dough sticking.
3. Roll the mixture into small balls or scoop out with a cookie scoop. Place them on a plate.
4. Place in the fridge for at least 30 minutes before serving.

7. Moist Protein Carrot Cake

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

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT45M · Yield: [’12’, ’12 slices’]

This carrot cake is moist, sweet, spiced, and warm. Made from protein powder, high in protein, low calorie, and completely gluten-free!

Ingredients

• 1 cup oat flour
• 1 1/2 cups rolled oats
• 1/2 cup hydrolyzed collagen (or protein powder)
• 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• Pinch of cardamon
• Pinch of sea salt
• 1 large egg
• 1 large banana (ripe and mashed)
• 1/2 cup maple syrup
• 1/4 cup of oat milk
• 3 tbsp coconut oil (melted)
• 2 medium carrots (grated)
• 1/2 cup pecans (chopped)
• 1 cup cottage cheese (low-fat, blended)
• 2 tbsp maple syrup
• Carrot (grated)

Instructions

1. Preheat the oven to 350F. Prepare a baking dish (I used 7’’x10’’) by covering it with parchment paper and spraying it with oil.
2. In a large bowl, combine all of the dry ingredients.
3. In a smaller bowl, combine egg, mashed banana, maple syrup, oat milk and coconut oil.
4. Add wet ingredients to the dry ingredients and combine all the ingredients well to form a thick batter.
5. Now mix in carrots and pecans.
6. Transfer the batter to the baking dish, level it out to the edges, and bake for 20-25 minutes.
7. Take the cake out of the oven and let it cool down. Remove the cake from the baking dish by pulling the sides of parchment paper.
8. Mix cottage cheese with maple syrup and cover the cake with the mixture. Sprinkle with a little bit of grated carrot.
9. Serve immediately and store in the fridge.

8. 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.

9. Flourless Chocolate Cake with Cottage Cheese

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

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT70M · Yield: [’10’, ’10 slices’]

This fudgy, flourless chocolate cake with creamy cottage cheese is gluten-free, high-protein, and made with simple, clean ingredients.

Ingredients

• 3 ripe bananas (mashed)
• 1 cup drippy peanut butter
• 1 tsp baking powder
• 2 eggs
• 2 tbsp cocoa powder (unsweetened)
• 1/2 cup cottage cheese (low-fat, smooth)
• 1 egg
• 1 tbsp maple syrup
• 2 tbsp cornstarch
• Almond flakes

Instructions

1. Preheat the oven to 350F. Spray a loaf pan with oil.
2. In a large bowl, mix mashed bananas, peanut butter, baking powder, and eggs together. Combine them well.
3. Add in cocoa powder and combine well.
4. Now use half of the batter and pour it into the loaf pan.
5. Now, in a smaller bowl, combine cottage cheese, egg, maple syrup, and cornstarch until it’s smooth.
6. Add cottage cheese to the loaf pan and spread it around so it forms a thin layer.
7. Cover with the rest of the cocoa batter and level it out. Sprinkle with almond flakes on top.
8. Bake in the oven for 50 minutes. After 20 minutes of baking, cover with foil so the top of the bread doesn’t burn.
9. Let it cool down inside the loaf pan before slicing!

10. Flourless Protein Banana Bread

Flourless Protein Banana Bread 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 flourless protein banana bread recipe is gluten-free and made with wholesome ingredients for a healthy dessert or snack.

Ingredients

• 3 ripe bananas (mashed)
• 1 1/2 cups peanut butter powder (divided)
• 2/3 cup oat milk
• 2 eggs
• 1 tsp baking powder
• 1/4 cup almond flakes
• 2 tbsp poppy seeds
• 1 tsp poppy seeds

Instructions

1. Preheat the oven to 350F. Spray a loaf tin (I used 4’’x9’’) with cooking oil.
2. Combine 1 cup of peanut butter powder with oat milk in a medium bowl.
3. In a large bowl, mix mashed bananas, peanut butter mixture, eggs, and baking powder until a smooth batter forms.
4. Add in the remaining ½ cup of peanut butter powder into the batter and give it a good mix, the batter should thicken up.
5. Now, fold in almond flakes and poppy seeds.
6. Pour the batter into the loaf tin and sprinkle some poppy seeds on top.
7. Bake for 50-55 minutes total. After about 20 minutes of baking, cover the loaf tin with foil to prevent the top from burning. Let it cool before slicing and serving.

11. Pumpkin Protein Mug Cake

Low Calorie Protein Pumpkin Mug Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1M · Cook: PT1M · Yield: [‘1’, ‘1 serving’]

Delicious low calorie, high protein pumpkin mug cake, made in 1 minute in the microwave!

Ingredients

• 1 spray cooking spray
• 1 scoop vanilla protein powder
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon baking powder
• 1 tablespoon cake flour
• 1 tablespoon monk sugar (or zero calorie sugar) (or zero calorie sweetener)
• 3 tablespoons egg whites
• 3 tablespoons pumpkin puree

Instructions

1. Spray a microwave safe mug with cooking spray
2. Whisk all ingredients straight into the mug.
3. Microwave on high for 1 minute.
4. Remove from microwave. Touch the top with your finger. If cake springs back, it should be done. If cake looks wet and leaves a finger print, microwave for 30 more seconds.

12. Pumpkin Protein Muffins

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

Recipe details: Prep: PT5M · Cook: PT25M · Yield: [’12’, ’12 Muffins’]

Pumpkin Protein Muffins are delicious and addictive, but healthy too! Made with whole ingredients and perfect for the fall season!

Ingredients

• 1 ¼ cup oat flour (do NOT pack… scoop into measuring cup and level)
• 1 cup pumpkin puree
• ¾ cup greek yogurt
• 2 large eggs
• ½ cup packed vanilla flavored protein powder (~50 grams)
• ½ tsp pumpkin pie spice
• 1 tsp Cinnamon
• 1 tsp Baking powder
• 1 tsp baking soda
• ½ cup dark chocolate chips

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Add the oat flour, pumpkin, greek yogurt, eggs, protein powder, pumpkin pie spice, cinnamon, baking powder, and baking soda to a large mixing bowl and stir with a hand mixer or wooden spoon until combined. Stir in the chocolate chips, saving some to sprinkle on top.
3. Distribute into 12 greased muffin liners.
4. Bake for 25-30 minutes or until a toothpick comes out clean.
5. Enjoy!

13. 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.

14. Flourless Peanut Butter Cookies

Flourless Peanut Butter Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT40M · Yield: [’15’, ’15 cookies’]

Craving cookies without the guilt? Try these flourless peanut butter cookies—low in carbs, high in protein, and naturally gluten-free.

Ingredients

• 1 cup crunchy or creamy peanut butter
• 2 tbsp honey
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup peanut butter powder
• 1/2 cup dark chocolate (chopped)
• 1 tsp coconut oil
• Flaky sea salt (optional)

Instructions

1. Preheat the oven to 350F and line a large baking sheet with parchment paper.
2. In a medium mixing bowl, combine peanut butter, honey, egg, and vanilla extract.
3. Mix in peanut butter powder. The dough will be quite thick.
4. Scoop 1 tbsp-sized balls and roll them in your hands.
5. Place the balls on the baking sheet and press them with a fork to form cookies. The shape of the cookies won’t change so shape them as you like.
6. Bake in the oven for 8-10 minutes and then let them cool down on the baking sheet.
7. While the cookies are cooling, add chopped dark chocolate and coconut oil into a bowl. Pop into the microwave and heat up in 30s intervals, mix in between until the chocolate has completely melted.
8. Dip one side of the cookie and return them back onto the baking sheet, let the chocolate harden before sprinkle the cookies with sea salt and enjoy!

15. 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.

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. High Protein Cinnamon Rolls with Cottage Cheese

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

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘8’, ‘8 small cinnamon rolls’]

Fluffy cinnamon rolls packed with 8 grams of protein each, made with Greek yogurt and cottage cheese. A healthy, sweet treat perfect for high-protein breakfast or snack

Ingredients

• 1 ¼ cups all-purpose flour
• 1.5 tsp baking powder
• 3/4 cup cottage cheese (blended)
• ¼ cup Greek yogurt
• 2 tbsp maple syrup
• ¼ cup light brown sugar
• 1 tbsp ground cinnamon
• 1 tbsp protein powder
• 2 tbsp cream cheese
• ¼ cup Greek yogurt
• 1 tbsp maple syrup

Instructions

1. Preheat the oven to 350F. Line a meal prep container that’s oven safe with parchment paper.
2. In a medium or large bowl, mix flour and baking powder together. Then add in cottage cheese, Greek yogurt and maple syrup. Mix with a spoon to combine and once the dough is thick enough, use your hands to form a bowl. The dough will still be slightly sticky.
3. Sprinkle flour all over the surface and place your dough on it. Sprinkle some flour on top and start rolling to create a rectangular shape, about 7’’x12’’ in size.

Filling

1. In a small bowl, combine brown sugar, ground cinnamon, and protein powder.
2. Cover the rolled-out dough with the filling mixture and tightly roll up the dough into a log.
3. Using a floss or a thread, cut the log into 8 rolls that are around 1.5 inches thick.
4. Now dip your fingers in water and trace along the sides of the rolls, pinching where needed to make sure the rolls don’t open up when being baked. Make sure the sides are sealed well.
5. Place them in the meal prep container and bake in the oven for 20-22 minutes.

Frosting

1. While cinnamon rolls are baking, make the frosting by mixing cream cheese, Greek yogurt, and maple syrup.
2. Once the rolls are baked, remove them from the oven, let them cool down a little bit, and cover with the frosting. Serve immediately.

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. 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.

20. Protein 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.

21. Protein Brownies

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

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘9’, ‘9 squares’]

These protein brownies are sweet, fudgy and soft. They have no added sugar, are high in protein, gluten-free, low-calorie, dairy-free and vegan.

Ingredients

• 4 ripe bananas (mashed)
• ¾ cup almond milk
• 2 tbsp cocoa powder
• 2 scoops protein powder
• 2 tbsp flaxseed powder
• 1 tsp baking powder

Instructions

1. Preheat the oven to 350F. Cover an 8’’x8’’ baking dish with parchment paper.
2. Pop bananas and almond milk into a blender and blend until one smooth texture.
3. Pour the mixture into a bowl and add in cocoa powder, protein powder, flaxseed powder and baking powder.
4. Combine all of the ingredients well to create smooth batter.
5. Transfer the batter into the baking sheet, level it out.
6. Bake in the oven for 30 minutes until fully baked.

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.