Snickerdoodle Protein Muffins


1/4 c (30g) all purpose flour

2 scoops (62g) PEScience Snickerdoodle Protein Powder

1 tsp baking powder

1/2 tsp ground cinnamon

1/4 c (48g) Swerve Brown

1 large egg

1/3 c (74g) light butter

1/4 c (60g) unsweetened apple sauce

1 tsp vanilla extract

For topping:

1/2 tbsp granulated sugar substitute 

1/4 tsp ground cinnamon


1. Preheat oven to 350 degrees F. Place 6 silicone muffin molds on a baking sheet. (You can use a muffin tin with nonstick cooking spray or baking cups as well.)

2. Whisk or mix the eggs, butter, apple sauce, vanilla, and brown sugar together until smooth. (I used a stand mixer on medium speed for 20-30 seconds.)

3. Mix the protein powder, flour, baking powder, and 1/2 tsp ground cinnamon together in a separate bowl. Fold the dry ingredients into the egg mixture.

4. Transfer the muffin batter to the muffin molds and sprinkle with the granulated sugar and remaining ground cinnamon.

5. Bake for 18-20 minutes or until a toothpick comes out clean. Enjoy!


Nutrition Facts: Makes 6 muffins

120 calories | 5 F | 7 C | 10 P 


Recipe by: Mason Woodruff

Instagram: @mason_woodruff


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Skinny Peanut Butter Swirl Brownies


115 oz can black beans, rinsed and drained 

1/2 c (113g) unsweetened applesauce

1/2 c (120mL) syrup or honey (I used Walden Farms' pancake syrup)

1 large egg

2 tbsp (30mL) unsweetened vanilla almond milk

2 scoop (65g) PEScience Frosted Chocolate Cupcake protein powder

3 tbsp (15g) Hershey's dark cocoa powder

1/2 c (60g) oat flour

2 envelopes (22g) reduced-calorie hot chocolate mix

1/2 tsp baking powder

1/4 tsp baking soda

2 tbsp zero-calorie granulated sweetener (I used erythritol)

PB Swirl:

1/3 scoop (10g) PEScience Peanut Butter Cookie protein powder

4 tbsp peanut butter powder

2 tbsp cold water (30mL) **make sure to add slowly so you don't add too much!

1/2 tbsp potato (or other starch) (6g) - optional - if needed to thicken



1. Preheat oven to 350F. Spray an 8x8 (or a 13x9) baking dish with cooking spray.

2. In a food processor, combine the black beans, applesauce, syrup, egg, and almond milk, and blend until a smooth batter is formed.

3. Add in the protein powder, cocoa powder, hot cocoa mix, flour, baking powder, baking soda, and sweetener, and blend again until ingredients are mixed thoroughly.

4. Pour the batter into the baking dish and spread evenly across.

5. In a separate bowl, combine the protein powder, peanut butter powder and water. Stir until combined.

6. Drizzle the peanut butter cookie evenly across in a zig zag method. Use a toothpick to make circles in the batter and spread the peanut butter swirl across. Be careful not to swirl too much to mix the two colors.

7. Bake for about 30 minutes. Be sure to watch carefully not to over-bake. Toothpick should come out mostly clean.

8. Take out, and let cool. Enjoy warm or let sit in fridge overnight for even fudgier brownies! (10/10 would recommend eating chilled!)


Nutrition Facts: Servings: 16 | Serving size: 1

71 calories | .9 F | 9.2 C | 6.7 P


Recipe by: Lauren Joyner

Instagram: @laurenfitfoodie

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Peanut Butter Chocolate Chip Protein Cookies


1 scoop (32g) PEScience Chocolate Peanut Butter Cup protein powder

1 tsp (5g) black Dutch cocoa powder

1 tsp (5g) sugar free chocolate jello pudding mix

1/2 tsp baking powder

1/4 cup + 2 tbsp (90g) canned pumpkin

3 tbsp (46g) egg whites

1 tbsp (14g) mini chocolate chips



1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

2. Combine the protein powder, black cocoa, baking powder, and pudding mix in a medium sized mixing bowl.

3. Add in the pumpkin and egg whites and mix thoroughly; then fold in the chocolate chips.

4. Scoop the dough onto the pan using a spoon. Divide the dough evenly into 12 cookies (or however many you choose to make).

5. Bake for about 8-10 minutes, or until toothpick inserted in center comes out clean. Be sure to watch carefully so you don't over-bake.

6. When the cookies are done, remove from pan with a spatula and place on a cooling rack (otherwise cookies will keep baking on the hot pan).

7. Once cool, enjoy!


Nutrition Facts

Entire batch: 263 calories | 7.6 F | 22.8 C | 29.2 P

1 cookie: 22 calories | 0.6 F | 1.9 C | 2.4 P


Recipe by: Lauren Joyner

Instagram: @laurenfitfoodie

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