Protein Packed Strawberry Muffins

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Recipe makes 18 mini muffins. Serving size is 3 mini muffins. 


3/4 cup protein powder click here to stock up

3/4 cup oat flour (or almond flour)

1 tsp. baking powder 

1 egg

1 tsp. vanilla extract

1 banana, mashed

2 Tbsp. maple syrup 

1/2 cup unsweetened almond milk 

1/2 cup strawberries, diced

Coconut oil spray


1. Preheat oven to 350 degrees.

2. Combine all dry ingredients in a bowl.

3. In a separate bowl, combine all wet ingredients except strawberries.

4. Add wet ingredients to the dry ingredients and stir to combine.

5. Gently fold in the strawberries. 

6. Spray a mini muffin tin with coconut oil spray and add in muffin batter.

7. Bake for 20-25 minutes or until a toothpick comes out clean. 

Homemade Trail Mix



·      2 cups of raw walnuts or cashews

·      2 cups of raw almonds

·      1 cup of raw macadamia nuts

·      1 cup organic raisins

·      1/3 cup dried blueberries

·      1/2 cup organic sunflower seeds or pumpkin seeds

·      1/2 cup organic coconut, shredded, unsweetened

·      1/4 cup of organic coconut oil

·      1/3 cup organic maple syrup

·      1 tsp organic vanilla extract

·      1-2 tsp cinnamon


1.     Pre-heat oven to 350 degrees.

2.     Mix all ingredients in a large bowl. Mix well to coat maple syrup on dry ingredients.

3.     Line a large baking pan with parchment paper. This will make clean up so much easier.

4.     Spread out mixture on parchment paper.

5.     Heat in oven for 15-20 min. Let cool and then store in a dry, airtight container.

6.     These can also be made into bars if you bake them in a 9 x 9 pan.

Recipe credit: Don't Mess with Mama

5 Ingredient Peanut Butter Energy Bites

Servings: 12 bites


·      ⅔ cup creamy peanut butter

·      ½ cup semi-sweet chocolate chips

·      1 cup old fashioned oats

·      ½ cup ground flax seeds

·      2 tablespoons honey


Combine all 5 ingredients in a medium bowl. Stir to combine. Place in the refrigerator for 15-30 minutes so they are easier to roll.

Roll into 12 bites and store in the fridge for up to a week.

Recipe credit: Chef Savvy