Peanut Butter, Banana, and Chocolate Chip Protein Blondies


1 ripe banana
½ cup unsweetened applesauce
¾ cup egg whites
¼ cup xylitol or sweetener of choice
¼ cup gluten free chocolate chips


1. Preheat oven to 350 degrees F. Line an 8x8 baking dish with foil and spray with cooking spray.

2. Place banana, applesauce, egg whites, and peanut butter into a large mixing bowl. Using a hand held mixer or large whisk, whisk together until well combined. Add to the bowl the protein powder, almond flour, coconut flour, powdered peanut butter, and xylitol. Combine and mix until batter is smooth. Stir in chocolate chips

3. Pour batter into baking dish and smooth down with a spoon. Bake in the preheated oven for 28-32 minutes. Let cool for 1 hour then slice into 16 even squares. Drizzle with melted chocolate chips, if desired. Enjoy!

Makes 16 servings
1 serving is 1 square

Macros for 1 serving
178 calories, 10g protein, 11.9g carbs, 12g fat, 4g fiber, 4.6g sugar

Mini Protein Blueberry Banana Bread


Blueberry Banana Bread
2 eggs
1 ripe banana
2 tbsp. greek yogurt
¼ cup + 2 T coconut flour
¼ tsp. baking powder
½ cup blueberries, divided

Blueberry Sauce
½ cup blueberries
2 Tbsp. maple syrup
1 Tbsp. lemon juice


1. Pre heat oven to 325 degrees F. Line a mini loaf pan with foil and spray with cooking spray.

2. Add eggs, banana, and greek yogurt to a mixing bowl. Whisk for about one minute or until everything is smooth. Add in the remainder of the ingredient, except the blueberries, and mix until well combined. Stir in blueberries and spoon batter into loaf pan.

4. Bake in the oven for 28-32 minutes or until edges appear golden brown, Remove and let cool. For the blueberry sauce, combine 1T lemon juice with 1 Tbsp. granulated stevia, ½ cup blueberries, and 3 Tbsp. maple syrup. Place this mixture in a small bowl, cook over low heat for about 5 minutes, then spoon on top of cooled bread. Cut into 8 equal slices.

Makes 8 servings
1 serving is 1 slice

Nicolette’s Tips
* You may substitute coconut flour with oat flour.

* You may substitute greek yogurt with cottage cheese or sour cream.

Sweet Potato Pecan Protein Muffins


2 Tbsp. coconut flour
¼ cup cooked sweet potato, mashed
3 Tbsp. granulated stevia
1 large egg
½ tsp. baking powder
¼ tsp. vanilla extract
¼ cup pecans, chopped



1. Pre-heat oven to 350°F. Place 3 silicone muffin molds on a baking sheet. (You can also use a muffin tin sprayed with non-stick spray)

2. Add the egg to a mixing bowl. Using a hand-held mixer, beat egg until it’s pale yellow. Add in sweet potato & extract. Blend until well combined.

3. Add remaining ingredients into bowl of wet ingredients and mix batter until it is smooth. Stir in pecans.

4. Evenly distribute muffin mixture into each of the muffin molds. Bake for 15-17 minutes. Remove from oven and let cool on a wire rack for 30 minutes.

5. Mix topping ingredients together until smooth (adding water to desired consistency) and drizzle on top of cooled muffins.

Makes 3 servings
1 serving is 1 muffin with toppings

Macros for 1 serving

204 calories, 11.2g protein, 10.3g carbs, 13.6g fat, 3.8g fiber, 2.6g sugar

Nicolette's Tips

* If you don't have silicone liners, you may also use a muffin tin sprayed with non-stick spray.
* If you don't like pecans, almonds or walnuts would be a great substitution!

Chocolate Hazelnut Protein Pancakes


¼ cup oat flour
¼ cup unsweetened almond milk
2 egg whites
1½ Tbsp. chocolate hazelnut butter, melted

Hazelnut Fluff
¼ cup part skim ricotta cheese
1 Tbsp. xylitol, or sweetener of choice



1. Whisk together all pancake ingredients until batter is smooth and well combined. Heat a non-stick skillet on the stovetop over medium heat. Cook pancakes on the skillet until both sides are golden brown, making 6 even pancakes.

2. To make the hazelnut fluff, mix all of these ingredients together until well combined. Distribute in between pancakes and add toppings, if desired.

Makes 1 serving
1 serving is 6 small pancakes