Recipes

Berry Protein Muffins
- 1 cup quick rolled oats
- 1 cup whole wheat flour
- 1 cup wheat bran
- ½ cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup berries (we used blueberries and raspberries)
- ⅔ cup unsweetened applesauce
- 1 egg
- 1 1/2 2% milk
- 1 teaspoon vanilla
- Mix all dry ingredients well, then stir in berries so the berries are coated in the dry mix.
- Mix all wet ingredients well and add to the dry mix.
- Stir briefly, just to moisten.
- Spoon into greased or lined muffin tin.
- Bake for ~25 minutes at 400F.
- Let cool in tin for 10 minutes then remove to a cooling rack.
- Top with White Chocolate Peanut Butter

Protein Pancakes Topped With Buff Bake Chocolate Chip Peanut Spread
- 1/4 cup raw oats
- 1/4 cup cottage cheese
- 1/2 scoop Buff Bake Vanilla Shakes & Baking Powder
- 1/2 cup egg whites
- Blend all the ingredients until a batter forms.
- Pour over a hot griddle.
- Flip when the edges start browning.
- Top with Buff Bake Chocolate Chip Peanut Spread and your favorite topping.

Flourless Birthday Cake Bars
Flourless Birthday Cake Bars
WET INGREDIENTS
• 1 cup Buff Bake Birthday Cake Nut Butter
• 2 large eggs
• 1 teaspoon pure vanilla extract
DRY INGREDIENTS
• ⅔ cup coconut palm sugar
• 3 tablespoons almond flour
• 1 teaspoon baking soda
• pinch of teaspoon sea salt
INSTRUCTIONS
Preheat your oven to 350ºF and spray a 9×9 inch cake pan with coconut oil cooking spray.
Mix all wet ingredients until combined. In a separate bowl combine all dry ingredients and mix well.
Add dry ingredients to wet and mix until combined. Add in sprinkles and mix again. Your batter should have a cookie dough consistency.Transfer dough into a 9×9 inch pan and use your fingers or a spatula to evenly spread out into the pan. Bake at 350ºF for 20-25 minutes.
Let cool for at least 30 minutes before cutting and serving.

Chocolate Protein Mug Cake
Whisk together:
- 1/4 cup flour
- 2 tbsp cocoa powder
- 2 tbsp sugar
- 1/4 tsp baking powder
- 1/4 cup milk
- 2 tbsp melted butter
- 1/4 tsp vanilla
- Add 1 tbsp of Buff Bake Chocolate Peanut Butter to the center of the mug.
- Microwave on high 1-1:30 minute

Protein White Chocolate Fudge
- 1
- 2