21 High Protein Team Snacks for Kids

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. Lemon Poppy Seed Cottage Cheese Scones

Lemon Poppy Seed Cottage Cheese Scones is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT16M · Cook: PT20M · Total: PT46M · Yield: [‘8’, ‘8 scones’]

These scones are bright, tangy, and with a hint of lemon and poppy seeds. They pack 8.9g of protein each and taste like heaven Perfect for your breakfast or Sunday brunch.

Ingredients

• 2 ¾ cups all-purpose flour
• ½ tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• ⅓ cup brown sugar
• 1 large egg
• 1 cup blended cottage cheese
• 3 tbsp fresh lemon juice
• 2 tsp lemon zest
• ½ cup unsalted butter (very cold)
• 3 tbsp poppy seeds
• 1 egg
• 1 tsp water
• 1 tbsp lemon juice
• 3 tbsp powdered sugar

Instructions

1. Preheat the oven to 400F. Line a large baking sheet with parchment paper. Place the butter in the freezer for about 10 minutes so it stays very cold.
2. In a large bowl, whisk together the flour, salt, baking powder, baking soda, brown sugar, and poppy seeds.
3. In a separate bowl, whisk the egg. Add the blended cottage cheese, lemon juice, and lemon zest, mixing until smooth.
4. Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
5. Remove the butter from the freezer and grate it directly into the dough. Lightly knead just enough to distribute the butter evenly throughout.
6. Transfer the dough onto a lightly floured surface and form it into an 8-inch circle. Cut into 8 wedges and place them on the prepared baking sheet.
7. Whisk together the egg and water, then brush the tops of the scones.
8. Bake for 18–20 minutes, or until lightly golden on top. Let the scones cool slightly on a cooling rack.
9. Stir together lemon juice and powdered sugar until smooth. Drizzle over cooled scones before serving for extra lemon flavor.

2. Cottage Cheese Apple Zucchini Cake

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

Recipe details: Prep: PT15M · Cook: PT50M · Total: PT85M · Yield: [’10’, ’10 slices’]

A moist, protein-packed cake featuring cottage cheese, apples, and zucchini with warm cinnamon spices. Gluten-free and low-carb, it’s the perfect guilt-free afternoon treat with your coffee.

Ingredients

• 1 cup grated zucchini (all juices squeezed out)
• 1 cup cottage cheese (blended)
• 3 large eggs
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3 cups almond flour
• ½ large apple (diced)

Instructions

1. Preheat the oven to 350F and line a loaf pan with parchment paper.
2. Grate the zucchini, squeeze out the liquids as well as you can in smaller batches, and pack a cup with it. Now, you have your measurement for zucchini ready.
3. In a large bowl, mix together grated zucchini, cottage cheese, eggs, maple syrup, vanilla extract, cinnamon, baking powder, and baking soda.
4. Add in the almond flour slowly and mix gently to combine.
5. Pour the batter into the loaf pan, level it out, and top up with diced apple.
6. Bake in the oven for 50 minutes. Check with a toothpick, if it doesn’t come out clean, bake it for another 5-10 minutes.
7. Let it cool down inside the loaf pan and serve sliced.

3. Cinnamon Roll Protein Scones

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

Recipe details: Prep: PT80M · Cook: PT16M · Yield: [‘8’, ‘8 scones’]

Cozy cinnamon roll flavors in a warm, protein-packed scone. Easy recipe perfect for a healthy and satisfying breakfast or snack!

Ingredients

• 1 egg
• 1/2 cup cottage cheese (blended)
• 2 tsp vanilla extract
• 1 1/2 cup all-purpose flour
• 1/2 cup protein powder
• 1/2 tsp salt
• 1 tbsp baking powder
• 3 tbsp light brown sugar
• 1/2 cup unsalted butter (cubed)
• 1 tbsp milk
• 2 tbsp unsalted butter
• 3 tbsp light brown sugar
• 1 tbsp ground cinnamon

Instructions

1. In a small bowl, whisk together egg, cottage cheese, and vanilla extract.
2. In a larger bowl, combine all-purpose flour, protein powder, baking powder, and light brown sugar.
3. Then, cube the butter and add it to the dry ingredients. Start working it with your fingers to make sure as much of the butter is covered with the flour mixture as possible.
4. Then, pour in the wet ingredients and combine the dough with your fingers. Roll it into a ball, it will be quite sticky.
5. Cover the counter with flour and place the dough on it. Roll with a floured rolling pin until the rectangle is 10’’ x 8’’. The dough might be quite sticky, just add a bit more of flour.
6. Add the butter to the small bowl and microwave for a few seconds until it melts. Mix it with brown sugar and cinnamon.
7. Cover the dough with the cinnamon filling, and spread it around as much as possible. Then, take the dough by the corners and roll it up into a tight cylinder.
8. Wrap the dough tightly with plastic wrap and place it in the freezer for 1 hour or in the fridge overnight.
9. Preheat the oven to 400F and place parchment paper on a baking sheet.
10. Take the dough out of the freezer or fridge, cut off the edges and cut it into 4 equal rectangles. Then cut each rectangle diagonally to form scones.
11. Place them on the baking sheet spacing them apart, brush them with milk and bake in the oven for 16-18 minutes.
12. Serve them warm.

4. Protein Pumpkin Scones with Cottage Cheese

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

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT45M · Yield: [‘8’, ‘8 scones’]

High Protein Pumpkin Scones with cottage cheese! Tender, buttery fall treat with warm spices & protein boost. Perfect for cozy autumn evenings with tea.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup vanilla protein powder
• 1/3 cup brown sugar
• 2 tsp baking powder
• 1 tbsp pumpkin pie spice
• 1 1/4 cup cottage cheese (blended)
• 1/2 cup pumpkin puree from a can
• 1/3 cup salted butter (freeze for 10 minutes before using)
• 1 egg white
• 1 tbsp maple syrup
• 1 tbsp powdered sugar

Instructions

1. Preheat the oven 400F and line a large baking sheet with parchment paper.
2. In a large bowl, combine flour, protein powder, brown sugar, baking powder, and pumpkin pie spice.
3. Add in the cottage cheese, pumpkin puree and start mixing the dough with spatula. Then, mix with your hands until chunks of dough form.
4. Now, grate the cold butter into the dough, little by little, and knead the dough with your hands to push the butter into the dough evenly. It will later create the pockets inside the scones that will make them more airy.
5. Flour the surface with a little bit of flour and transfer the dough onto it. Form a ball.
6. Using a rolling pin, flatten the ball until it’s 8 inches wide. The dough will be very sticky, it’s normal.
7. Cut the dough into 8 triangles using a knife.
8. Place each piece onto the baking sheet. Space them out.
9. In a small bowl, whisk egg white and cover each scone with it.
10. Bake in the oven for 18-22 minutes until the scones are golden brown. Remove from the oven and let them cool down.
11. Optional: In a small bowl, whisk together maple syrup and powdered sugar. Drizzle each scone with the glazing before serving.

5. Parmesan Cottage Cheese Scones

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

Recipe details: Prep: PT20M · Cook: PT22M · Total: PT52M · Yield: [‘8’, ‘8 scones’]

These savory parmesan cottage cheese scones are perfect for your breakfast or an afternoon treat. They give you 10 grams of protein per serving and are so buttery you’ll keep saying “just one more.”

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• ⅔ cup Parmesan cheese (finely grated)
• 2 tbsp fresh rosemary (finely chopped)
• 1 tsp lemon zest (grated)
• ½ tsp sea salt
• ¼ tsp black pepper
• ½ cup unsalted butter (very cold)
• ¾ cup cottage cheese (blended smooth)
• 2 tbsp liquid honey
• 2-4 tbsp of whole milk

Instructions

1. Heat the oven to 400F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, Parmesan, rosemary, lemon zest, salt, and pepper until evenly combined.
3. Grate the cold butter directly into the dry ingredients. Gently toss with your fingers until the butter is evenly dispersed and the dough is crumbly.
4. Combine blended cottage cheese and honey, then stir this mixture into the dry ingredients just until a rough dough forms. If the dough feels dry, add 1-2 tbsp of milk.
5. Turn the dough out onto a lightly floured surface. Gently press it together, then fold it over itself once or twice, rotating the dough between folds. Stop as soon as it holds together.
6. Pat the dough into a circle that’s 6-7 inches wide. Cut into 8 wedges and transfer them to the prepared baking sheet. Make sure to space them out.
7. Brush the tops with a little bit of milk.
8. Bake for 20–22 minutes, or until the scones are golden on top. Transfer to a wire rack and let them cool down for 5-10 minutes.

6. 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.

7. High Protein Sun-Dried Tomato Biscuits

High Protein Sun-Dried Tomato Biscuits is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT40M · Yield: [’12’, ’12 biscuits’]

Mediterranean-inspired biscuits loaded with sun-dried tomatoes, spinach, and cheese. Made with cottage cheese and almond flour, these gluten-free, high-protein sun-dried tomato biscuits are perfect for meal prep and easy snacking.

Ingredients

• 2 tsp olive oil
• 1/2 red onion (finely chopped)
• 2 handfuls baby spinach (roughly chopped)
• 1 garlic clove (minced)
• 6 eggs (lightly beaten)
• 1/2 cup sun-dried tomatoes (rinsed and chopped)
• 1/2 cup cottage cheese
• 1 1/2 cups almond flour
• 1 cup oat flour
• 1/2 tsp baking powder
• Salt (to taste)
• Black pepper (to taste)
• 1/2 cup shredded mozzarella
• 1/4 cup shredded Parmesan

Instructions

1. Preheat the oven to 375F. Line a baking sheet with parchment paper.
2. Add olive oil to a skillet and heat over medium-high heat. Add red onion, spinach and garlic clove. Cook for about 1 minute until the spinach wilts. Transfer the cooked mixture onto a piece of paper towel.
3. In a large bowl, combine eggs with sun-dried tomatoes and cottage cheese. Transfer the cooked onion mixture from the towel into the bowl and mix.
4. Now, add in the almond flour, oat flour, baking powder, salt, and black pepper. Mix well to combine.
5. Finally, add in the shredded mozzarella and Parmesan. Mix well.
6. Transfer the thick batter onto the baking sheet, forming biscuits each around 1/4 cup in size. It should be 12-14 biscuits in total.
7. Bake in the oven for 20-23 minutes until slightly golden on top. Remove from the oven, let them cool down on a cooling rack, and serve immediately.

8. Raspberry Cottage Cheese Scones

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

Recipe details: Prep: PT25M · Cook: PT18M · Total: PT48M · Yield: [‘8’, ‘8 scones’]

Tangy, fluffy raspberry scones made with cottage cheese and packed with 9 grams of protein per serving. Perfect for breakfast when you want a healthier, homemade alternative to your usual bakery treats!

Ingredients

• 1 ¾ cups all-purpose flour
• 1/3 cup caster sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup butter (very cold)
• 1 cup cottage cheese (blended)
• 1 tsp pure vanilla extract
• 3/4 cup frozen raspberries (fresh will work too)
• 1 egg
• 1 tsp water
• 2 tbsp lemon juice
• 6 tbsp powdered sugar

Instructions

1. Preheat the oven to 400F and line a large baking sheet with parchment paper. Place the butter in the freezer for 10 minutes.
2. In a large bowl, combine the all-purpose flour, caster sugar, baking powder, and salt.
3. Remove the butter from the freezer and grate it into the dry ingredients. Work it in using two forks, then your hands, until small crumbles form.
4. Add the blended cottage cheese and pure vanilla extract. Stir with a spatula, then gently knead the dough with your hands until it just comes together.
5. Gently fold in the raspberries, being careful not to overmix or crush them. It’s best to use frozen raspberries here because they won’t crush.
6. Lightly flour a surface and transfer the dough onto it. Roll the dough with a rolling pin into a circle about 6 inches wide.
7. Cut the dough into 8 triangles and place them evenly spaced on the prepared baking sheet.
8. In a small bowl, whisk the egg with water. Brush the tops of the scones with the egg wash.
9. Bake for 18–20 minutes, until lightly golden. Remove from the oven and let cool slightly.
10. Optional: Mix the lemon juice with the powdered sugar to make the glaze and drizzle over the scones before serving warm.

9. 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.

10. Flourless Banana Bread (No Added Sugar!)

Flourless 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: [‘8’, ‘8 slices’]

This flourless banana bread is gluten-free, grain-free, and made with no added sugar. Yet, it’s sweet and moist!

Ingredients

• 3 ripe bananas (mashed)
• 1 cup drippy peanut butter
• 2 eggs
• 1 tsp baking powder
• 1/4 cup walnuts or pecans (chopped)
• 2 oz dark chocolate (chopped)

Instructions

1. Preheat the oven to 350F (or 320F fan). Spray a loaf tin with cooking oil.
2. In a large bowl, combine mashed bananas, peanut butter, eggs and baking powder.
3. Fold in the walnuts/pecans.
4. Pour the batter into the loaf tin.
5. Top up with chopped chocolate chips.
6. Bake in the oven for 50-55 minutes. Let it cool down before slicing and serving. If you’re noticing that the top of the bread is browning up very quickly, cover the loaf pan with foil once that happens to prevent burning.

11. Carrot Cake Protein Scones with Greek Yogurt

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

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT45M · Yield: [‘8’, ‘8 scones’]

Tender, high-protein carrot cake scones made with Greek yogurt and topped with velvety cream cheese glaze. 12g of protein per scone and all the carrot cake flavors!

Ingredients

• 2 cups all-purpose flour
• ½ cup vanilla protein powder
• 2 tsp baking powder
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 1/4 tsp salt
• 1 egg
• ¼ cup honey
• 1 cup thick Greek yogurt
• 1 tsp pure vanilla extract
• ½ cup carrots (grated)
• 1/3 cup butter (cold)
• 3 tbsp milk
• 1 tbsp cream cheese (softened)
• 1 tbsp unsalted butter (softened)
• 2 tbsp heavy cream
• ¼ cup powdered sugar

Instructions

1. Preheat the oven to 425F and line a large baking sheet with parchment paper.
2. In a large bowl, combine all-purpose flour, vanilla protein powder, baking powder, cinnamon, nutmeg, and salt.
3. In a medium bowl, mix together egg, honey, Greek yogurt and vanilla extract. Mix them well together.
4. Add the carrots to the wet ingredients and mix.
5. Now, pour the wet ingredients into the large bowl with flour and mix until thick dough forms. It might be a little crumbly, that’s fine.
6. Finally, grate the cold butter and knead it into the dough.
7. Form a large ball of dough and place it on a floured surface. Roll the dough with the pin until it’s 8 inches wide.
8. Cut the dough into 8 triangles using a knife.
9. Place each piece onto the baking sheet, spacing them out.
10. Brush the scones with milk and bake in the oven for 18-20 minutes.
11. While the scones are baking, whisk together all the cream cheese glazing ingredients.
12. Once the scones are ready, remove them from the oven, let them cool down a little bit, and drizzle with cream cheese glazing.

12. Apple Chai Protein Scones

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

Recipe details: Prep: PT25M · Cook: PT18M · Total: PT53M · Yield: [‘8’, ‘8 scones’]

Soft, protein-rich scones that blend sweet apples with warming chai spices. Perfect for cozy mornings or snacks, they capture the comforting flavors of chai tea in a simple, delicious baked treat!

Ingredients

• 2 cups all-purpose flour
• ½ cup vanilla protein powder
• 2 tsp baking powder
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cardamom
• ⅛ tsp ground cloves
• ⅛ tsp ground nutmeg
• 1/4 tsp salt
• 1 cup thick Greek yogurt
• ¼ cup maple syrup
• 1 tsp pure vanilla extract
• ½ cup apples (grated)
• 1/3 cup butter (cold)
• 1 egg
• 1 tsp water
• 2 tbsp butter (melted)
• 1 tbsp thick Greek yogurt
• 3 tbsp powdered sugar

Instructions

1. Preheat the oven to 425F and line a baking sheet with parchment paper.
2. In a large bowl, combine all-purpose flour, vanilla protein powder, baking powder, cinnamon, ginger, cardamom, cloves, nutmeg, and salt.
3. In a medium bowl, mix together Greek yogurt, honey, vanilla extract, and grated apples.
4. Add the wet ingredients into the dry ones and mix with a spatula to combine. You’ll form a pretty sticky dough.
5. Now, grate in the cold butter, part by part, kneading the dough so the butter spreads around.
6. Form a large ball of the sticky dough. Then, flour the kitchen counter and place the dough on it, covering both sides with flour.
7. Roll the dough with a rolling pin until it’s 7 inches wide.
8. Cut the dough into 8 triangles using a knife. Place each scone on the parchment paper.
9. Whisk together the egg with water, and brush the scones with the egg wash.
10. Bake in the oven for 18-20 minutes.
11. While the scones are baking, combine melted butter, Greek yogurt, and powdered sugar to form a glaze.
12. Once the scones are done, let them cool down for 10 minutes and drizzle them with the glazing.

13. Ham and Cheese Scones

Ham and Cheese Scones is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT20M · Total: PT45M · Yield: [‘8’, ‘8 scones’]

These ham and cheese scones are high in protein, packing over 15 grams of protein per serving, making them a satisfying and hearty treat!

Ingredients

• 2 1/2 cups all-purpose flour
• 1/3 cup light brown sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 large egg
• 1/2 cup plain Greek yogurt (full fat)
• 2 tbsp milk
• 1 stick (4 oz unsalted butter, very cold)
• 1 cup shredded cheddar cheese
• 1/2 cup diced ham
• 1/3 cup chopped green onion

Instructions

1. Preheat the oven to 400F. Line a large baking sheet with parchment paper. Place the stick of butter in the freezer for 10 minutes.
2. In a large bowl, combine all-purpose flour, brown sugar, salt, black pepper, baking powder, and baking soda.
3. In a small bowl, whisk the egg. Add in Greek yogurt and milk, whisk to combine.
4. Pour the wet ingredients into the large bowl with the dry ingredients, and mix to combine with a rubber spatula.
5. Now, remove the butter from the freezer and grate it into the dough, and knead it to spread it around.
6. Finally, fold in cheddar cheese, ham, and green onion gently into the shaggy dough. Use a rubber spatula.
7. Place your shaggy dough on a floured surface. Cover both sides of the dough with flour and form an 8-inch circle with your hands. Cut the dough into 8 triangles and carefully transfer them onto the baking sheet.
8. Bake for 18-20 minutes until the scones turn light golden.
9. Let them cool down for 5 minutes on the baking sheet and serve warm.

14. Flourless Protein Lemon Cake

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

Recipe details: Prep: PT15M · Cook: PT70M · Total: PT205M · Yield: [’10’, ’10 slices’]

Bright, zesty lemon cake with a creamy cheesecake-like texture. High in protein, low calorie, gluten free, this flourless dessert is so delicious no one will guess it’s healthy, perfect guilt-free indulgence!

Ingredients

• 6 medium eggs
• 3 cups unsweetened Greek yogurt (low-fat)
• 1 cup powdered sugar
• 1 cup cornstarch
• 1 lemon (zested and juiced)

Instructions

1. Preheat the oven to 340F. Cover the 8-inch springform cake form with parchment paper.
2. In a large bowl, whisk eggs, add Greek yogurt, and whisk the ingredients together, then sift powdered sugar and cornstarch into the bowl. Whisk all the ingredients together.
3. Grate the zest of 1 lemon into the bowl and squeeze the juice into the bowl. Whisk to combine
4. Pour the batter into the cake form and bake in the oven for 50 minutes. Then, increase the temperature to 350F and bake for another 20 minutes until the sides of the cake turn golden brown.
5. Let the cake cool down inside the form for 2 hours, sprinkle with some lemon zest for extra flavor, and slice to serve. Afterward, store in the fridge covered.

15. 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.

16. Flourless Raspberry Cheesecake Brownies

Flourless Raspberry Cheesecake Brownies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT100M · Yield: [‘8’, ‘8 slices’]

These flourless raspberry cheesecake brownies are rich, chocolatey, and bursting with tangy raspberries—all while being gluten-free.

Ingredients

• 3 medium ripe bananas (mashed)
• 1/2 cup creamy peanut butter
• 1/2 cup cocoa powder
• 1/2 tsp baking powder
• 1 cup cottage cheese (low fat, smooth)
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 egg
• ½ cup cornstarch
• 1/2 tsp baking powder
• 1/4 cup raspberries

Instructions

1. Preheat the oven to 350F and spray a loaf pan with oil.
2. In a medium-sized bowl, mix together mashed bananas, creamy peanut butter, cocoa powder, and baking powder.
3. Add to the loaf pan and level out the brownie mixture.
4. In another medium-sized bowl, combine cottage cheese with maple syrup, vanilla extract, and egg. Mix them well.
5. Add in cornstarch and baking powder and combine until the batter is thick and smooth.
6. Add the cheesecake layer on top of the brownie layer. Level it out.
7. Finally, crush raspberries with a fork, put them on top of the cheesecake layer, and spread them around to cover the brownie completely.
8. Bake in the oven for 45 minutes until the brownie is done. Let it cool down before slicing.

17. Flourless Greek Yogurt Apple Cake

Flourless Greek Yogurt Apple Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT195M · Yield: [’10’, ’10 slices’]

Custard-style flourless apple cake with Greek yogurt and sweet cinnamon apples. Naturally gluten-free, low calorie, and high in protein, it’s an easy 10-ingredient treat that’s creamy, healthy, and delicious!

Ingredients

• 2 cups thick Greek Yogurt
• 5 eggs
• ½ cup cornstarch
• ½ cup powdered sugar
• 1 tsp vanilla extract
• Pinch of salt
• 1 medium apple (cored, peeled and thinly sliced)
• 1 tsp cinnamon
• 1 tsp powdered sugar
• ¼ cup walnuts (finely chopped)

Instructions

1. Preheat the oven to 350F. Line an 8-inch cake pan with parchment paper.
2. In a large bowl, whisk together Greek yogurt and eggs, add in cornstarch, powdered sugar, vanilla extract, and a pinch of salt, and whisk some more.
3. In a bowl, cover sliced apples with cinnamon and powdered sugar.
4. Pour the batter into the cake form and cover with apples.
5. Bake in the oven for 60 minutes, then let it cool for another 2 hours before serving. Optionally, sprinkle with walnuts.

18. Lemon Raspberry Cottage Cheese Scones

Lemon Raspberry Cottage Cheese Scones is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT17M · Cook: PT20M · Total: PT57M · Yield: [‘8’, ‘8 scones’]

These scones are fluffy and bursting with tart lemon and sweet raspberries. And, with almost 9 grams of protein per serving, they can be a delicious treat to have during your afternoon coffee break.

Ingredients

• 2 ¾ cups all-purpose flour
• ½ tsp salt
• 1 tbsp baking powder
• 1 tsp baking soda
• ⅓ cup caster sugar
• 1 large egg
• 1 cup cottage cheese (blended)
• 3 tbsp fresh lemon juice
• 2 tsp lemon zest
• ½ cup unsalted butter (very cold)
• ⅔ cup fresh raspberries
• 1 egg
• 1 tsp water
• 1 tbsp lemon juice
• 3 tbsp powdered sugar

Instructions

1. Preheat the oven to 400F. Line a large baking sheet with parchment paper. Place the butter in the freezer for about 10 minutes to ensure it’s very cold.
2. In a large bowl, whisk together the flour, salt, baking powder, baking soda, and caster sugar.
3. In a separate bowl, whisk the egg. Add the blended cottage cheese, lemon juice, and lemon zest, stirring until smooth.
4. Pour the wet mixture into the dry ingredients and mix gently until just combined. Avoid overmixing.
5. Remove the butter from the freezer and grate it directly into the dough. Lightly knead just enough to evenly distribute the butter throughout.
6. Gently fold in the raspberries, being careful not to crush them too much. Tip: If using very soft raspberries, you can freeze them for 15–20 minutes beforehand to make folding easier. If the dough feels too dry, add a small splash of lemon juice or water.
7. Transfer the dough to a lightly floured surface and shape it into an 8-inch circle. Cut into 8 wedges and carefully place them on the prepared baking sheet.
8. Whisk together the egg and water, then brush the tops of the scones.
9. Bake for 18–20 minutes, or until lightly golden. Allow the scones to cool on the baking sheet before serving.
10. Stir together the lemon juice and powdered sugar until smooth. Drizzle over the cooled scones before serving.

19. Greek Yogurt Blondie Brownies

Greek Yogurt Blondie Brownies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT60M · Yield: [‘9’, ‘9 squares’]

Rich, fudgy chocolate swirled with sweet peanut butter blondie. High-protein, gluten-free dessert that’s easy to make and absolutely irresistible!

Ingredients

• 1 ¼ cups thick Greek yogurt (divided)
• ½ cup maple syrup
• ⅓ cup crunchy peanut butter
• 1 cup oat flour
• 2 tsp baking powder
• ¼ tsp salt
• ½ cup cocoa powder
• ¼ cup dark chocolate (chopped)

Instructions

1. Preheat the oven to 350F or 320F fan. Prepare a square baking dish, I used 8’’x8’’ and line it with parchment paper.
2. In a medium bowl, combine 1 cup of Greek yogurt with maple syrup and peanut butter.
3. Now, sift the oat flour and baking powder into the wet ingredients and mix throughout to combine and form a thicker batter. Add in the salt and mix it in.
4. Take 2/3 of the batter and add cocoa powder and leftover ¼ cup Greek yogurt to it. Add a splash of milk if the mixture is way too thick.
5. Add chopped chocolate to the remaining 1/3 of the batter. Combine them lightly. Leave a little bit of chocolate to sprinkle on the top of the brownie.
6. Cover the bottom of the baking dish with cocoa batter and level it out. Then, cover with the light batter and level it out. Use a knife to create a marble effect and then sprinkle with the remaining chopped chocolate.
7. Bake in the oven for 30 minutes. Remove and let it cool down inside the baking dish before slicing.

20. Smashed Brussels Sprouts

Smashed Brussels Sprouts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: [‘2’, ‘2 small plates’]

These yummy, sweet and crispy brussels sprouts are a perfect snack for kids and families. Healthy comfort food you can make with old Brussels sprouts. Gluten-free and vegetarian.

Ingredients

• 1 lb brussels sprouts
• 1 tbsp olive oil
• ½ tsp sea salt
• ½ tsp black pepper
• 3 tbsp mayonnaise
• 1 tsp fresh lemon juice
• 2 cloves garlic (minced)
• 1 tsp thyme
• 1 tsp lemon zest

Instructions

1. Preheat the oven to 425F.
2. Cut off the stems of brussels sprouts.
3. Add the brussels sprouts to a bowl and add in some water. Cover the bowl with a plate and microwave for 5 min at maximum heat to steam.
4. Place the brussels sprouts on a baking sheet and smash with the flat part of a glass to flatten them out.
5. Drizzle olive oil all over the sprouts and sprinkle with salt and black pepper.
6. Bake in the oven for 20 minutes until golden and crispy.
7. Mix all the ingredients for the dipping sauce in a bowl and serve your mashed brussels sprouts.

21. Cinnamon Roll Cottage Cheese Muffins

Cinnamon Roll Cottage Cheese Muffins 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 muffins’]

These Cinnamon Roll Cottage Cheese Muffins are a warm and comforting high protein treat. These moist and flavourful muffins are an easy healthy snack to meal prep for the week to come.

Ingredients

• 3 medium ripe bananas
• 2 eggs
• ½ cup cottage cheese
• ½ cup peanut butter (creamy)
• 2 tbsp butter (room temperature)
• ¼ cup maple syrup
• 1 tbsp vanilla extract
• 1 1/4 cups whole wheat flour (or all-purpose flour)
• 1/4 cup vanilla protein powder (or what/all-purpose flour)
• 1½ tsp baking soda
• ½ tsp salt
• 2 tbsp cinnamon
• 2 tbsp butter (melted)
• 1 tbsp maple syrup
• 3 tbsp Greek yogurt
• 1 tbsp maple syrup
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350F. Line a 12-muffin tin with liners and spray them with oil to cover the bottom and the sides.
2. Add all of the wet ingredients into a food processor or a blender. Pulse or blend until all the ingredients blend well. Transfer into a large bowl.
3. In a medium bowl, combine all of the dry ingredients.
4. Sift the mixture of dry ingredients into the wet ingredients. Do it in 4 batches and mix throughout to form a thicker batter.
5. Transfer the batter into the muffin tin and form 12 muffins.
6. Finally, in a small bowl, combine cinnamon swirl ingredients.
7. Top up each muffin with the swirl mixture and then, using a knife, swirl the top of the muffin to create a cinnamon roll effect.
8. Bake in the oven for 18-20 minutes or until the toothpick comes out clean when you insert it.
9. While the muffins are baking, mix all of the glaze ingredients together in a small bowl.
10. Once the muffins have baked, let them cool down for 5-10 minutes. Drizzle each muffin with glaze and serve.

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.