Protein Brownies

Travel (20 grams of protein each) Muscle Muffins for the BIG boys…

Heat oven on Bake setting at 350 degrees.

For these muffins I use the standard size muffin or cupcake trays so they are larger and spray each cup with Pam Butter Spray.

Add 4 ounces of Egg Whites, 4.5 heaping scoops of Vanilla Whey Protein, 1 Tablespoons of Almond Butter and 1Tablespoon of Sugar Free Hazelnut Syrup for extra flavoring in a large bowl and mix until smooth.

Take a Tablespoon and a half of mix and drop in each cup. Six in total! 

Cook for 8 to 10 minutes. Pull out, let cool and you are done!!!

Each muffin should contain roughly around 20 grams of protein, 4 grams of fat and a couple grams of carbs. This is all dependent upon the Whey or Protein you use!!!

Perfect for traveling or when in a hurry and super yummy!!!!

Total time in kitchen: 12 minutes : )

A friend suggested to try Greek Yogurt in order to help make them taste a bit fluffier so that is an option as well!!!

Robyn's Pumpkin Spice Peanut Butter Cookies

These may be my best recipe so far!!!

In order for these to be their best you must have the right and best ingredients. The main component is whey so if yu use junk they will taste like junk! I am not trying to pitch a product but LOVE AAEFX’s Vanilla Whey the best for all of my recipes!

Per cookie (18 in total and a rough estimate)-

Protein-6.5

Carbs-1.3

Calories-41

Fat-1.5

Ingredients-

Prep Time: 3 minutes

Total Time: 11-12 minutes

1 mixing bowl

1 tablespoon

1 sharp knife

1 butter knife

Non stick Baking Pan (small)

Pam Spray

4.5 ounces of Liquid Egg Whites

4 scoops of All American EFX Vanilla Whey Protein (low carb, low calorie, low fat, high protein)

2 Tablespoons of Grounded Pumpkin Spice

1.5 Teaspoon of Grounded Cinnamon

1 Tablespoon of Almond Butter

2 Tablespoons of ALL NATURAL Peanut Butter

Spray Non Stick Baking pan with Pam Spray-

Set oven to 350 degrees on the Bake setting-

In a mixing bowl add 4 scoops of Vanilla AAEFX Whey Protein-

Add all spices-

Add 1 Tablespoon of Almond Butter-

Finally add in 4.5 ounces of Liquid Egg Whites and try to get ingredients as smooth as possible!!!

Poor contents into pan-

Let bake between 8 to 10 minutes depending on oven. You want them to still be a bit moist.

Take a butter knife and evenly spread Peanut Butter across entire ingredients in a thin layer.

Cut into three lines long and five wide in order to make 18 square cookies.

Place in fridge and let cool!

These are my favorites!!! Enjoy and let me know what you think!!!! : )

Robyn