Banana PB Protein Muffins

Makes: 16


  • 2 C white whole wheat or all-purpose flour
  • 1/4 C Garden of Life vanilla protein powder
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • ¼ tsp salt
  • 1 1/2 C mashed ripe bananas
  • 1/2 C creamy peanut butter
  • 1/2 C real maple syrup
  • 1/4 C melted coconut oil
  • 2 eggs
  • 3/4 C Almond Milk or Buttermilk
  • 1/3 C flaked coconut
  • 1/2 C dark chocolate chips


Preheat oven to 375. Line muffin tin with cupcake liners or spray tin with non-stick cooking spray.

In a large bowl, whisk together flour, protein powder, baking soda, cinnamon, baking powder, and salt. Set aside.

In a separate large bowl, whisk together mashed bananas, peanut butter, maple syrup, coconut oil, and eggs until well-combined. Carefully stir in milk. Add wet ingredients to dry ingredients, add chocolate chips and coconut flakes and stir until just combined.

Pour batter into muffin tin, filling each cup about ¾ full. Sprinkle tops with flaked coconut. Bake for 15-20 minutes or until toothpick inserted in the center comes out clean.

Remove to a wire rack to cool. Store leftovers in an airtight container.

Nutrition Facts per muffin:

  • Calories: 235
  • Fat: 10 grams
  • Carbohydrates: 29 grams
  • Sugar: 12 grams
  • Fiber: 2 grams
  • Protein: 8 grams

Date Almond Protein Bites

Makes: 16


  • 1 ¼ cups raw almonds
  • 2 Tbsp chia seeds
  • ¼ cup flaxseeds
  • ¼ cup hemp seeds
  • 2 ½ cups Medjool dates (pitted)
  • ¼ cup unsweetened cocoa powder
  • ¼ tsp cinnamon
  • ½ tsp vanilla
  • ½ tsp salt
  • ½ cup coconut flakes (optional)
  • 1 scoop protein powder or choice (optional)


Combine almonds and Protein Powder in a food processor. Pulse until the almonds are coarsely ground.

Add the pitted Medjool dates, coconut, cocoa powder, flax seeds, chia seeds, hemp seeds, cinnamon, vanilla and sea salt to the food processor.

Pulse to combine, then use a rubber spatula to scrape down the sides. Continue to blend the mixture for a minute or two, until the mixture is sticky and blended.

Use a 2 tablespoon sized cookie scoop to measure and roll each scoop into a smooth ball.

Garnish with a small sprinkle of the cocoa.

Serve and store in the refrigerator.

Per Serving (1 each)

Calories: 174 

Protein: 7g   |   Carbohydrates: 25g   |   Fats: 7g   |   Fiber: 6g

Healthy Twix Bars

Amazing Twix like recipe modified from Rachael Good Eats – Registered Dietitian


Shortbread Layer

  • 1 cup almond flour
  • 1/3 cup coconut oil, melted
  • 3 tbsp honey, warmed (I love Manuka honey)

Caramel Layer

  • 1/2 cup almond butter or peanut butter
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract
  • 1/4 cup maple syrup
  • pinch sea salt

Chocolate Layer

  • One 2.5 oz dark chocolate bar or sub 1/2 cup chocolate chips
  • 1 tbsp coconut oil
  • 1/4 tsp flakey sea salt


Shortbread Layer

  1. Preheat oven to 350 degrees F.

  2. Combine almond flours with melted coconut oil and warmed honey in a large bowl. Stir out all the crumbles of flour until thoroughly combined.

  3. Line a 8×8 baking dish (or loaf tin for thicker layers) with parchment paper and pack down shortbread mixture into the base using a silicone spatula. If shortbread mix starts to stick to spatula, dip in melted coconut oil and continue to gently press down evenly into entire base of dish.

  4. Bake for 10-12 minutes, or until starting to turn golden brown. Remove once done and let cool completely.

Caramel Layer

  1. Combine almond butter, coconut oil, vanilla, maple syrup and sea salt in a saucepan over the stove on medium-low heat and heat until completely liquified, whisking together, about 2-3 minutes.

  2. Remove from burner and let cool completely.

Chocolate Layer

  1. Break up chocolate bar into small bowl and add coconut oil. Warm in microwave for 30 sec intervals, stirring in between, until completely liquified. Or, heat over the stove.


  1. Once shortbread & caramel have completely cooled, pour caramel sauce over the base layer, spreading out evenly. Set in refrigerator until it hardens (about 20-35 minutes).

  2. Remove from refrigerator and pour chocolate over the top, spreading out evenly. Sprinkle flakey sea salt as the last touch and set back in fridge for 5-10 minutes to harden.

  3. Once chilled, remove the hardened mold from 9×9 pan by pulling on the sides of the parchment paper. Lay on cutting board and using a large chef’s knife, slice into 1/2-inch strips, and from there, slice each strip into thirds.

  4. Ready to serve!! Enjoy! Store in airtight container in the refrigerator 

Chocolate Chip Energy Bites

Really quick, no-bake, no equipment needed basic energy bites, feel free to get creative!


  • 1 cup rolled oats
  • 3/4 cup almond butter
  • 1/3 cup honey
  • 1 tsp. Cinnamon
  • 1/4 cup chia seeds
  • 1/4 cup hemp seeds
  • 1/2 cup ground flaxseed
  • 1/2 cup mini dark chocolate chips
  • 1/2 cup dried currants (or dried fruit of choice)


I feel like this is too easy here. Put everything in a medium bowl and mix with a large spoon or hands. Once mixed together, refrigerate for 30 minutes and form into 1 inch bites. I didn’t feel like waiting so I made them right away, just a little stickier.

Superfood Energy Bites

Makes: 15 (depends on how big you make them)

Calories: 80 | Protein: 2.8g | Carbohydrate: 6g | Fat: 8g – PER BITE

  • ½ cup pumpkin seeds
  • ¾ cup almonds
  • 1 cup pitted dates
  • ½ tsp cinnamon
  • 1 Tbsp cocoa powder
  • 1 tsp vanilla extract
  • ½ Tbsp Manuka honey
  • ½  orange

In a food processor, blitz ¼ cup pumpkin seeds to a fine powder and remove to a large bowl.

Place the remaining pumpkin seeds, almonds and dates in food processor and grind until finely chopped. Add cinnamon, and cocoa powder and process again.

Add vanilla, juice of the orange, and honey and process until mixture forms together.

Using wet hand form into small bite-sized balls (I made 15). Drop them and roll around in to pumpkin powder. Store in airtight container infridge for best quality.