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Home Recipes

Recipes

Berry Protein Muffins

Berry Protein Muffins

October 12, 2018

Ingredients:
  • 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
Directions:
  • 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

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Protein Pancakes Topped With Buff Bake Chocolate Chip Peanut Spread

Protein Pancakes Topped With Buff Bake Chocolate Chip Peanut Spread

October 04, 2018

Ingredients:
  • 1/4 cup raw oats
  • 1/4 cup cottage cheese
  • 1/2 scoop Buff Bake Vanilla Shakes & Baking Powder
  • 1/2 cup egg whites
Directions:
  • 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.

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Pumpkin Bread

Pumpkin Bread

September 26, 2018

INGREDIENTS
  • ⅓ cup melted coconut oil or extra-virgin olive oil
  • ½ cup honey or maple syrup
  • 2 eggs
  • 1 cup pumpkin purée
  • ¼ cup almond milk
  • 1 ½ teaspoons pumpkin spice blend 
  • 1 teaspoon baking soda 
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 ¾ cups whole wheat flour
INSTRUCTIONS
  • Preheat oven to 325 degrees and grease a 9×5-inch loaf pan.
  • In a large bowl, beat the oil and honey together together with a whisk.
  • Add the eggs and whisk until blended.
  • Add the pumpkin purée, milk, pumpkin spice, baking soda, vanilla and salt, and whisk to blend.Lastly, switch to a big spoon and stir in the flour, just until combined. A little lumpy is okay!
  • Pour the batter into your greased loaf pan.
  • Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean
  • Let the bread cool in the loaf pan for 10 minutes, then carefully transfer the bread to a cooling rack to cool for 20 minutes before slicing.
  • After slicing, top with White Chocolate Peanut Butter 

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Flourless Birthday Cake Bars

Flourless Birthday Cake Bars

September 18, 2018

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.  

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Chocolate Protein Mug Cake

Chocolate Protein Mug Cake

September 04, 2018



Whisk together:

  • 1/4 cup flour
  • 2 tbsp cocoa powder
  • 2 tbsp sugar
  • 1/4 tsp baking powder
Blend in:
  • 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

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Birthday Cake Bread

Birthday Cake Bread

August 28, 2018

Who wants Birthday Cake Bread for breakfast?

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Protein White Chocolate Fudge

Protein White Chocolate Fudge

August 22, 2018

Protein White Chocolate Fudge - Warning: you are gonna want to eat the ENTIRE batch!!

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