Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Category: Breakfast (page 2 of 4)

Healthy Blood Orange Banana Bread {Gluten-Free & High Protein}

I have made “healthy” banana bread a million times over and while it always taste delicious, it never tastes like it’s full fat and sugary counterpart.  Until this healthy blood orange banana bread I made today. I don’t know what I did differently today, but this banana bread is extra fluffy and sweet. AND you need to make it ASAP!

 


Gorgeous isn’t it? I made this banana bread gluten-free by using brown rice flour (I know, I’m obsessed with it lately) and protein powder! Did I mention that this loaf was created without using any butter or sugar?? The natural sweetness from the bananas and just a teaspoon of uncut stevia did the trick. 🙂

 

I drizzled this loaf with a vanilla glaze easily made from vanilla protein powder, blood orange juice, water and a little coconut oil.

 

 

Man, banana bread is just the best, isn’t it? I can’t get enough. Seriously, I’ve eaten almost half of the loaf today. I’m not ashamed…

 

I get a lot of messages about what kind of protein I bake with and I always use the best quality protein in my recipes. I learned early into my baking career that using cheap and poor quality protein powder will result in chewy and bland food. Luckily being a food blogger I get to try a lot of products so I found the best ones on the market and I promise you one of the best protein powders (and most reasonably priced) is PEScience. They come in multiple flavors as well as vegan powders (yay!). You can get 25% OFF using code PBCHOCO on their website PEScience.

 

 

Healthy Blood Orange Banana Bread {Gluten-Free & High Protein}

Yield: 1 loaf, 10 slices

Serving Size: 1 slice

Calories per serving: 168

Fat per serving: 8g

Carbs per serving: 17g

Protein per serving: 8g

Healthy Blood Orange Banana Bread {Gluten-Free & High Protein}

Gluten-Free Blood Orange Banana Bread made using brown rice flour and protein powder.

Ingredients

  • 1 c brown rice flour
  • 64g vanilla protein (I used PEScience Gourmet Vanilla discount code PBCHOCO)
  • 3 medium bananas
  • 1/4 c coconut oil, melted
  • 1/4 c almond milk
  • 1 tsp. vanilla extract
  • 2 eggs, whole
  • 1 tsp. uncut stevia
  • juice from 1 blood orange
  • zest from 1 blood orange
  • 1 tsp. baking soda
  • 1 tsp. baking powder
    Vanilla Icing
  • 16g vanilla protein powder
  • juice from 1 blood orange
  • 1 tsp. coconut oil, melted
  • 1-2 tsp. water

Instructions

  1. Pre-heat oven to 350F and prepare a loaf pan with non-stick spray.
  2. Place your bananas into a mixer on high until completely mashed. Add coconut oil and continue mixing into incorporated. Add eggs, vanilla, almond milk, orange juice and zest. Beat until light and fluffy.
  3. In a separate bowl, whisk together flours, stevia, protein, baking soda and powder. Add your dry ingredients into your wet and mix just until combined. Don't over mix.
  4. Pour batter into your prepared pan and bake for 35-40 minutes.
  5. Let cool before stirring vanilla icing together and drizzling over loaf.
  6. Enjoy!
http://peanutbutterpluschocolate.com/healthy-blood-orange-banana-bread-gluten-free-high-protein/

 

 

Healthy Cinnamon Roll Coffee Cake with Cheesecake Filling

Healthy Cinnamon Coffee Cake layered with cheesecake and topped with a cream cheese frosting! I made this using no refined sugar or flour.

 


 

I used PEScience Snickerdoodle protein powder for this recipe, however, any vanilla flavored whey will work. You can get 30% off your PEScience order by using my code PBCHOCO at checkout!

 

 

Healthy Cinnamon Roll Coffee Cake with Cheesecake Filling

Yield: 10 pieces

Serving Size: 1 piece

Calories per serving: 150

Fat per serving: 8g

Carbs per serving: 12g

Protein per serving: 9g

Healthy Cinnamon Roll Coffee Cake with Cheesecake Filling

Healthy Cinnamon Roll Coffee Cake with Cheesecake Filling

Ingredients

    Coffee Cake
  • 1/2 brown rice flour
  • 1/2 c almond flour
  • 32g protein powder (I used PEScience Snickerdoodle 30% OFF code PBCHOCO)
  • 1 tbsp. coconut oil, melted
  • 2 eggs, whole
  • 2 tbsp. granulated stevia or coconut sugar
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract
  • 1/4 tsp. baking soda
  • 1/4 tsp. baking powder
    Cheesecake Filling
  • 2 oz low fat Greek yogurt cream cheese or regular cream cheese
  • 1 egg white
  • 32g vanilla protein powder (I used PEScience)
  • 1 tbsp. tapioca flour
  • 1 tbsp. almond milk
    Cinnamon Filling
  • 2 tbsp. coconut sugar
  • 1 tsp. cinnamon
  • 1/2 tbsp. coconut oil, melted
    Frosting
  • 1 oz low fat Greek yogurt cream cheese
  • 16g vanilla protein powder
  • 1 tbsp. almond milk

Instructions

  1. Pre-heat oven to 325F and a round pan with non-stick spray (about 8-10 inches).
  2. In a large bowl, stir together brown rice flour, almond flour protein powder, cinnamon, baking stevia, baking soda and powder. Add in eggs, vanilla extract and melted oil until smooth. Batter should be very thick. Press 3/4 of the batter evenly into the bottom of the pan using your fingertips. NOTE: Wet your fingertips first to prevent sticking.
  3. In a small bowl, stir together cinnamon filling ingredients and sprinkle over your coffee cake layer.
  4. Using a blender or food processor, blend together all cheesecake filling ingredients until smooth. Pour cheesecake filling over cinnamon filing layer. Press remaining cinnamon roll dough over cheesecake layer (there won't be enough dough to completely cover the cheesecake and that's okay).
  5. Bake for 17-19 minutes. Let cool before cutting into 10 pieces and serving.
http://peanutbutterpluschocolate.com/healthy-cinnamon-roll-coffee-cake-with-cheesecake-filling/

 

Mixed Berry Smoothie Bowl {High Protein}

 

This is literally my second smoothie bowl ever! I know, I’m so late to the party and really I have no excuse because these bowls are amazing!


 

 

Last week I was at the mall and decided to try my very first smoothie bowl. I went simple and ordered a acai bowl complete with bananas, strawberries and granola on top. And just like that, my new breakfast obsession was born. Smoothie bowls from a trendy juice joint can get expensive so today I made my own bowl using frozen berries, almond milk, protein powder and then topped it with granola, fresh berries and chia seeds!

 

 

I used PEScience Gourmet Vanilla because it tastes like ice cream! You can get it for 30% OFF by using code PBCHOCO on their website www.pescience.com

 

Mixed Berry Smoothie Bowl {High Protein}

Yield: 1 bowl

Serving Size: 1 bowl

Calories per serving: 263

Fat per serving: 3g

Carbs per serving: 35g

Protein per serving: 27g

Mixed Berry Smoothie Bowl {High Protein}

A healthy, high protein breakfast smoothie topped with granola, chia seeds and fresh berries.

Ingredients

  • 1.5 c frozen mixed berries
  • 1/2 c almond milk
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBCHOCO)
    Toppings
  • fresh blueberries
  • fresh blackberries
  • fresh raspberries
  • chia seeds
  • granola

Instructions

  1. Place the frozen berries, protein and almond milk in a blender on high until smooth.
  2. Pour in a bowl and decorate with toppings.
  3. Enjoy with a spoon!

Notes

Macros calculated before toppings.

http://peanutbutterpluschocolate.com/mixed-berry-smoothie-bowl-high-protein/

Healthy Blueberry Pancakes {High Protein and GF}

 

 


Looking for a perfectly fluffy healthy pancake recipe? Look no further because this delicious stack is made using brown rice flour, applesauce and the best quality protein powder, PEScience. Get 30% off all PEScience products by using code PBCHOCO at checkout on their direct website. www.pescience.com

 

 

 

Healthy Blueberry Pancakes {High Protein and GF}

Yield: 1 Stack of Pancakes

Serving Size: 1 Stack

Calories per serving: 448

Fat per serving: 14g

Carbs per serving: 39g

Protein per serving: 41g

Healthy Blueberry Pancakes {High Protein and GF}

Healthy Blueberry Pancakes made gluten-free and high in protein!

Ingredients

  • 1/4 c brown rice flour
  • 32g protein powder
  • 2 eggs, whole
  • 1/4 c unsweetened applesauce
  • 1/2 c plus 3 tbsp. unsweetened almond milk*
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. vanilla extract
  • 1/3 c frozen blueberries

Instructions

  1. Prepare a skillet or pancake pan with non-stick spray and turn on medium heat.
  2. Whisk together all dry ingredients. Add in eggs, applesauce, vanilla and milk and continue mixing until smooth. Fold in frozen berries.
  3. Cook pancakes 1/4 cup at a time. Cook until golden brown, flip and cook the other side.
  4. Top with blueberries and enjoy!

Notes

You may need more or less almond milk depending on the type of protein you use so keep that in mind and add it in 1/4 cup at time until you reach your desired consistency.

http://peanutbutterpluschocolate.com/healthy-blueberry-pancakes-paleo-and-gf/

 

 

 

Healthy Lemon Blueberry Donut Cakes

These healthy lemon blueberry treats are round like donuts yet taste like sweet delicious cakes. Okay, okay, maybe I tried to make donuts and filled the donut pan a little too full and the donut hole disappeared turning them into little cakes. No holes in these donuts means there’s a perfect spot to load your donut up with fruit or ice cream, although I prefer and recommend the latter.

 


 

Unlike most protein cake, these don’t lack moisture and still taste great the next day!

 

 

I used PEScience Gourmet Vanilla. Get 30% OFF using code PBCHOCO at checkout.

 

Healthy Lemon Blueberry Donut Cakes

Yield: 5 Donut-Cakes

Serving Size: 1 Donut-Cake

Calories per serving: 183

Fat per serving: 7g

Carbs per serving: 26g

Protein per serving: 9g

Healthy Lemon Blueberry Donut Cakes

Deliciously healthy lemon-blueberry donut cakes. Perfect for topping with ice cream!

Ingredients

  • 1/2 c brown rice flour or gluten-free oat flour
  • 1/4 c almond flour, finely ground
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla 30% off code PBCHOCO)
  • 2 tbsp. light butter or coconut oil, melted
  • juice and zest of 1 lemon
  • 1 egg
  • 1/4 c granulated baking stevia
  • 1/4 c almond milk
  • 1/2 c frozen blueberries
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
    Glaze
  • 2 tbsp. vanilla protein powder
  • 1-2 tbsp. almond milk

Instructions

  1. Pre-heat oven to 350F and prepare a donut pan with non-stick spray - be generous!
  2. Place all dry ingredients into a mixer (flours, protein, stevia, baking soda and powder). Add in egg, melted butter or coconut oil and almond milk. Add lemon juice and zest and mix until light and fluffy.
  3. Fold in blueberries. Fill 5 donut molds with batter. Be sure to fill to the top! Bake donut-cakes for 15-16 minutes.
  4. Remove and let cool completely. Stir together glaze and drizzle over cakes.

Notes

Store in an airtight container in the refrigerator for up to 3 days.

http://peanutbutterpluschocolate.com/healthy-lemon-blueberry-donut-cakes/

Healthy Buckwheat Banana Berry Muffins

 

Take those overly ripe bananas and turn them into something delicious! Today I was feeling a little adventurous so instead of making plain old banana bread, I made buckwheat berry banana bread with added protein!


 

 

I used PEScience Gourmet Vanilla Select Protein. Get 30% OFF all PEScience products by using code PBCHOCO at checkout.

 

 

 

Healthy Buckwheat Banana Berry Muffins

Yield: 12 muffins

Serving Size: 1 muffin

Calories per serving: 103

Fat per serving: 1g

Carbs per serving: 18g

Protein per serving: 5g

Healthy Buckwheat Banana Berry Muffins

A healthy breakfast to make a head of time! Buckwheat berry banana protein muffins!

Ingredients

  • 3 overly ripe bananas
  • 1 c brown rice flour or whole wheat flour
  • 1/4 c buckwheat flour
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla 30% off code PBCHOCO)
  • 2 eggs
  • 1/3 c Greek yogurt
  • 1 tsp vanilla extract
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 c frozen berries

Instructions

  1. Pre-heat oven to 350F and prepare a muffin tin with non-stick spray and set a side.
  2. Place the bananas in a mixer or mash with a fork. Stir in eggs, yogurt and vanilla until smooth.
  3. In a separate bowl, stir together flours, protein, baking soda and baking powder. Add your dry ingredients to your wet, mixing until completely incorporated.
  4. Fold in frozen berries.
  5. Fill 12 muffin molds with batter and bake for 22-24 minutes. Let cool and serve.
http://peanutbutterpluschocolate.com/healthy-buckwheat-banana-berry-muffins/

Healthy Peanut Butter Protein Granola

 

High protein granola made using gluten-free oats, all natural peanut butter and PEScience Select Protein Powder. I also added some chia seeds and cocao nibs for good measure.  🙂


 

 

Adorable golden spoon from Target for less than 2 bucks!

 

 

I used Nuts ‘N More Toffee Crunch peanut butter because it’s not only the BEST peanut butter I have ever had but it also has the best macros! Amazing macros means more peanut butter for less calories! Score!

 

Healthy Peanut Butter Protein Granola

Yield: 6 servings

Serving Size: 1/6 recipe

Calories per serving: 231

Fat per serving: 12g

Carbs per serving: 20g

Protein per serving: 11g

Healthy Peanut Butter Protein Granola

Healthy, high-protein, gluten-free peanut butter granola with chia seeds and cocao nibs. Perfectly paired with cold almond milk!

Ingredients

  • 1 c gluten-free old fashion oats
  • 1 c gluten-free quick oats
  • 1/4 c sugar-free maple syrup
  • 1/4 c all natural peanut butter
  • 32g protein powder (I used PEScience 30% OFF code PBCHOCO)
  • 2 tbsp. avocado oil or coconut oil, melted
  • 1 tbsp. cocao nibs
  • 1 tbsp. chia seeds
  • 1 tsp. vanilla extract

Instructions

  1. Pre-heat oven to 325F and prepare a baking sheet with parchment paper and set a side.
  2. In a large bowl, stir together all dry ingredients: oats, protein, cocao nibs and chia seeds and set a side.
  3. In a microwave safe bowl, stir together peanut butter, maple syrup, vanilla and oil until smooth. If peanut butter is too tough to stir, microwave first for 5-10 seconds.
  4. Stir your peanut butter mixture into your dry ingredients. Stir until all the oats are evenly coated.
  5. Use your hands to spread oats on the baking sheet, breaking them up into small, evenly sized clumps.
  6. Bake for 22-25 minutes, stopping half way to gently stir the granola. Let the granola cool completely before serving.
http://peanutbutterpluschocolate.com/healthy-peanut-butter-protein-granola/

 

Healthy Strawberry Pop Tarts (Paleo & Vegan option)

 

One week before and after your Birthday is still an appropriate time to keep celebrating, right? I’m trying to find any excuse to keep putting sprinkles on my food so I made these delicious and healthy Strawberry Pop Tarts! The recipe is simple with vegan and paleo options!


 

 

The filling is made using just a few ingredients to make a chia jam. I know jam can be a little intimidating to make but just trust me, this recipe is quick and easy!

 

How cute are these? They look like cartoon pop tarts. Hehe…

 

 

If you love this recipe, go a head and share it on Pinterest by using the Pinterest tab when hovering over the picture!

 

Healthy Strawberry Pop tarts (Paleo & Vegan option)

Yield: 5 Pop Tarts

Serving Size: 1 Pop Tart

Calories per serving: 196

Fat per serving: 9g

Carbs per serving: 18g

Protein per serving: 10g

Healthy Strawberry Pop tarts (Paleo & Vegan option)

Healthy Pop Tarts with Strawberry Chia Filling!

Ingredients

  • 1/2 c almond flour, finely ground
  • 1/4 c tapioca flour
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBHCOCO)
  • 2 tbsp. light butter or coconut oil, melted for vegan/paleo
  • 2 tbsp. unsweetened almond milk
    Filling
  • 3/4 c fresh or frozen strawberries
  • 1/2 tbsp. chia seeds
  • 2 tbsp. maple syrup or agave
  • 2 tbsp. water
  • 1 tsp. lemon juice
    Frosting
  • 16g vanilla protein powder
  • 2 tbsp. water
  • 1 tsp. coconut oil, melted
  • 1/8 tsp. beet root powder

Instructions

  1. Pre-heat oven to 350F and prepare a baking sheet with parchment paper.
  2. In a bowl, stir together almond flour, tapioca flour and protein. Melt butter or coconut oil and stir into dry ingredients. Add almond milk and stir until a dough forms. Set dough a side while you make your filling.
  3. If using fresh strawberries, wash thoroughly before cutting off stems and chopping into small pieces. Add strawberries, syrup, water and lemon juice to a small frying pan and turn on medium heat. Once bubbles form, turn down heat to just a simmer. Cover and let simmer for 3-5 minutes or until strawberries are soft enough to smash with a spatula.
  4. Remove from heat and stir in chia seeds. Let sit while you prepare your pop tarts.
  5. Roll out dough to 1/8 inch thickness. Cut dough into 2x2 inch squares and place on prepared baking sheet. Repeat with remaining dough until all dough has been used. Recipe will make 10 squares. Add 1 tablespoon of filling into the center of 5 of the squares. Place the remaining squares on top of the filling. Use a fork to crimp the edges together and poke holes in the top so the heat can escape. Bake for 8-9 minutes.
  6. Once cooled, mix frosting ingredients together and glaze pop tarts. Decorate with sprinkles and enjoy!

Notes

You can reduce calories by using Sugar-Free Maple Syrup instead of 100% pure maple syrup.

http://peanutbutterpluschocolate.com/healthy-strawberry-pop-tarts-paleo-vegan-option/

Healthy Peanut Butter Chocolate Chip Protein Waffles

 


 

Healthy Peanut Butter Chocolate Chip Protein Waffles

Yield: 4 toaster sized waffles

Serving Size: 1 waffle

Calories per serving: 109

Fat per serving: 5g

Carbs per serving: 11g

Protein per serving: 8g

Healthy Peanut Butter Chocolate Chip Protein Waffles

Healthy waffles made using protein powder and oat flour!

Ingredients

  • 1/2 c oat flour
  • 16g protein powder (I used PEScience Chocolate Peanut Butter Cup 30% OFF code PBCHOCO)
  • 2 tbsp. powdered peanut butter
  • 2 tbsp. Greek yogurt
  • 1 tbsp. granulated stevia or coconut sugar
  • 2 eggs, whole
  • 1/4 c plus 3 tbsp. almond milk
  • 1 tsp. vanilla extract
  • 1 tbsp. mini chocolate chips

Instructions

  1. Pre-heat a waffle iron and spray with non-stick spray.
  2. Whisk all dry ingredients together.
  3. In a separate bowl, whisk together eggs, vanilla and yogurt.
  4. Add your wet ingredients to your dry and whisk until smooth.
  5. Pour batter onto waffle iron and cook until golden brown.
  6. Repeat until you have used all the batter.
http://peanutbutterpluschocolate.com/healthy-peanut-butter-chocolate-chip-protein-waffles/

Healthy Yogurt Cream Cheese Carrot Cake Muffins

 

It’s Friday and I think we should start the weekend with a decadent treat so healthy you can eat it for breakfast!

 


 

Don’t let these muffins fool you when you look at the ingredient list! Yes, they are made with oat flour! Yes, they are made with protein powder! Yes, they are made with vegetables and yet they still taste just as sweet and delicious as any store bought, sugar-packed, carrot cake muffin!

 

 

 

 

And there’s a secret surprise waiting for you inside these muffins…

 

Greek yogurt, cream cheese filling!

 

 

 

I’ve made this recipe a couple of times and I always use PEScience Select protein powder. This time I used Gourmet Vanilla but Snickerdoodle flavor also tastes amazing! Get 30% OFF all PEScience products using code PBCHOCO. www.pescience.com

 

 

 

It’s okay to eat carbs after dark… spoon from  Put A Fork In It Designs

 

 

 

 

Healthy Yogurt Cream Cheese Carrot Cake Muffins

Yield: 6 Muffins

Serving Size: 1 Muffin

Calories per serving: 156

Fat per serving: 5g

Carbs per serving: 16g

Protein per serving: 13g

Healthy Yogurt Cream Cheese Carrot Cake Muffins

Deliciously healthy carrot cake muffins with the frosting on the inside for a sweet little surprise! Only 156 calories per muffin, 5g of fat, 16g of carbs and 13g of protein!

Ingredients

    Carrot Cake Muffin
  • 1 c grated carrots (about 2 large carrots)
  • 3/4 c oat flour
  • 2 tbsp. almond flour
  • 1 tbsp. granulated stevia or coconut sugar
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBCHOCO)
  • 2 eggs, whole
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 1 tsp. baking powder
    Yogurt Cream Cheese Filling
  • 2 oz low fat cream cheese
  • 2 tbsp. Greek Yogurt
  • 16g vanilla protein powder
  • 2 tbsp. almond milk

Instructions

  1. Pre-heat oven to 350F and prepare a muffin tin with liners or non-stick spray.
  2. In large bowl, stir together all dry cake ingredients.
  3. In another bowl, whisk together eggs, grated carrots and vanilla extract.
  4. Pour carrot mix into the dry ingredients and stir until incorporated.
  5. Prepare your filling in a small bowl. Mix together cream cheese, yogurt and protein powder. Once smooth add almond milk and continue stirring.
  6. Fill 6 muffin tins half full with batter. In the center of each muffin, place a spoonful of the filling. Cover with remaining carrot cake batter.
  7. Bake for 14-17 minutes.
http://peanutbutterpluschocolate.com/healthy-yogurt-cream-cheese-carrot-cake-muffins/

 

 

 

 

 

 

 

 

 

 

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