21 Winter High Protein Sweet Snacks

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. 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.

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. Gingerbread Cottage Cheese Scones

Gingerbread 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: PT57M · Yield: [‘8’, ‘8 scones’]

Tender, flaky scones infused with warm gingerbread spices and protein-rich cottage cheese. These high-protein holiday treats are perfect for cozy mornings, festive breakfasts, or afternoon tea breaks!

Ingredients

• 2 ¾ cups all-purpose flour
• 1 tsp ground ginger
• 3/4 tsp ground cinnamon
• 3/4 tsp ground cloves
• ½ tsp salt
• 1 tbsp baking powder
• 1/3 cup light brown sugar
• 1 1/4 cup cottage cheese blended
• ½ cup unsalted butter (very cold)
• 3 tbsp milk
• 1 egg
• 1 tbsp Greek yogurt
• 1 tbsp milk
• 2 tbsp powdered sugar

Instructions

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
2. In a large bowl, combine flour, ginger, cinnamon, cloves, salt, baking powder, and light brown sugar.
3. Now, add in the cottage cheese and mix with a spoon until crumbly dough forms.
4. Now, take the cold butter and cut it into small cubes. Add it into the dough slowly and knead it to disperse throughout the dough.
5. Form a ball out of the dough and roll it with a rolling pin to form a 7-inch wide circle.
6. Cut the dough into 8 triangles and transfer them onto the baking sheet.
7. Now take the milk and brush each scone with it.
8. Whisk the egg and then brush each scone with it.
9. Bake in the oven for 22-25 minutes.
10. Combine Greek yogurt, milk, and powdered sugar. Glaze each scone with the mixture before serving.

4. 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.

5. 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.

6. 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.

7. 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.

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. 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.

10. 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.

11. 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.

12. 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.

13. 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.

14. 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.

15. 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.

16. 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.

17. Chocolate Protein Cottage Cheese Scones

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

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT55M · Yield: [‘8’, ‘8 scones’]

Rich, moist chocolate scones that satisfy your sweet tooth in a healthy way. Chocolatey and protein-packed, they’re perfect for breakfast or snacking when you want chocolate without the guilt!

Ingredients

• 1 ½ cup all-purpose flour
• ½ cup vanilla protein powder (or all-purpose flour)
• ½ cup cacao powder
• 1 tsp baking soda
• 1 tbsp baking powder
• 1/3 cup brown sugar
• 1 cup cottage cheese (blended)
• ½ cup unsalted butter (cold)
• 1 egg
• 1 tsp water
• 2 tbsp dark chocolate chips
• 1 tsp coconut oil

Instructions

1. Preheat the oven to 400F and cover a baking sheet with parchment paper.
2. In a large bowl, combine all-purpose flour, protein powder, cacao powder, baking soda, baking powder, and brown sugar.
3. Add in blended cottage cheese and mix with a spoon, you’ll end up with very crumbly, dry dough that cannot stick together.
4. Now, cut butter into small cubes and sprinkle them into the dough, spreading them all around, knead with your hands until it forms a ball of dough.
5. Add some flour to the counter, place the dough and roll it with a rolling pin until it forms a 7-inch wide circle.
6. Cut the dough into 8 triangles and place each piece on the baking sheet, leaving plenty of space in between.
7. In a small bowl, whisk the egg with water to create egg wash. Then, using a brush, cover each scone with the mixture.
8. Bake in the oven for 18-20 minutes and let them cool down before serving.
9. Add dark chocolate chips and coconut oil to a small bowl and microwave in 30s increments until the chocolate melts. Mix the ingredients and pour the chocolate over each scone to create the glazing.

18. Greek Yogurt Monkey Bread Casserole

Greek Yogurt Monkey Bread Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT40M · Total: PT70M · Yield: [’20’, ’20 balls’]

Indulgent cinnamon-sugar monkey bread with a protein boost from tangy Greek yogurt. This healthier version delivers all the comfort you crave, perfect for brunch or your morning coffee.

Ingredients

• 2 3/4 cup all-purpose flour
• 1 tbsp baking powder
• 3/4 tsp salt
• 1 3/4 cup thick Greek yogurt (I used 5%)
• 1/4 cup brown sugar
• 1 tbsp cinnamon
• Leftover coating
• 1 tbsp maple syrup
• 1 tbsp Greek yogurt
• 1 tbsp maple syrup

Instructions

1. Preheat the oven to 350F. Line a square baking dish with parchment paper and spray with oil. I use a 9’’x9’’ baking dish.
2. In a large bowl, combine all purpose flour, baking powder and salt. Give it a good mix.
3. Add in the Greek yogurt and mix with a spatula; the dough will get too thick and you’ll want to start mixing with your hands. Oil them first, as the dough will be sticky. I used coconut oil.
4. Knead the dough until it forms a sticky ball.
5. Divide the dough into smaller balls with your oily hands. Roll them, you should have a total of 18-20 balls.
6. Then, in a small bowl, combine brown sugar and cinnamon.
7. Roll the balls in this cinnamon mixture until they’re fully covered with it.
8. Place each ball in the baking dish until you fill it up.
9. Press each ball a little so the balls touch each other.
10. Add 1 tbsp of maple syrup to the leftover mixture of cinnamon and give it a good mix. Then, drizzle the balls with the mixture.
11. Bake in the center of the oven for 35-40 minutes.
12. While the bread is baking, combine Greek yogurt with maple syrup in a small bowl to form glazing.
13. When the monkey bread is ready and has cooled down for a few minutes, cover it with the glaze and serve immediately. It tastes best warm.
14. If you want to store the bread and eat it later, use the glazing just before serving because it’s made of dairy.

19. 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.

20. Flourless Cottage Cheese Brownies

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

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 brownies’]

Make these rich, fudgy flourless cottage cheese brownies in 20 minutes! A high-protein, low-calorie gluten-free dessert that’s healthy and satisfying.

Ingredients

• 1 egg
• 1 banana (mashed)
• ½ cup cottage cheese (low fat, blended)
• 2 tbsp honey
• ½ cup cocoa powder
• ½ tsp baking powder
• Almond flakes
• Sea salt flakes

Instructions

1. Preheat the oven to 350F and cover an oven-safe meal prep container (I used 5’’x5’’) with oil or butter.
2. In a bowl, mix together egg, mashed banana, cottage cheese, and honey until one smooth texture.
3. Add cocoa and baking powder into the bowl and combine all of the ingredients well until you form one smooth batter.
4. Transfer the batter to the meal prep container and level it out. Sprinkle with almond flakes.
5. Bake in the oven for 15-18 minutes. Let it cool down, and then cover it with sea salt flakes. Slice and serve, and store in the fridge.

21. 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.

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.