Kid approved

Combine all dry ingredients in a bowl. Next, add the wet ingredients, except the pie filling, and stir to combine well. Divide the batter evenly between four mini loaf pans (3” x 5”). Top each loaf with a small amount of the pie filling. Bake at 350 for approximately 18-20 minutes. The key to cooking with protein is not to overbake it and allow to cool completely before removing from the pan.Combine all dry ingredients in a bowl. Next, add the wet ingredients, except the pie filling, and stir to combine well. Divide the batter evenly between four mini loaf pans (3” x 5”). Top each loaf with a small amount of the pie filling. Bake at 350 for approximately 18-20 minutes. The key to cooking with protein is not to overbake it and allow to cool completely before removing from the pan.

Combine the Protein powder and the water to make a batter to your desired thickness.Next create your parfait layers in a cup, bowl, mason jar. Add half the anilla wafers to the bottom, next half of the protein pudding, a few of the banana slices and lastly add a little whipped cream and repeat. Enjoy right away of ir you prefer softer wafers put in the refrigerator for an hour or up to 2-3 days. Combine the Protein powder and the water to make a batter to your desired thickness.Next create your parfait layers in a cup, bowl, mason jar. Add half the anilla wafers to the bottom, next half of the protein pudding, a few of the banana slices and lastly add a little whipped cream and repeat. Enjoy right away of ir you prefer softer wafers put in the refrigerator for an hour or up to 2-3 days.

Freeze overnight and then allow to sit on the counter about 15-20 minutes. Next, sing the Ninja Creami, run on light ice cream 1 time.  Check the consistency.  If you want a little softer or more of a creamy ice cream, return back and run on the re-spin option. While ice cream is spinning option to heat sliced bananas in a skillet with 1 tsp coconut oil and alternative brown sugar sweetener until browned. add to the top of the ice cream in a bowl and add your optional toppings Freeze overnight and then allow to sit on the counter about 15-20 minutes. Next, sing the Ninja Creami, run on light ice cream 1 time.  Check the consistency.  If you want a little softer or more of a creamy ice cream, return back and run on the re-spin option. While ice cream is spinning option to heat sliced bananas in a skillet with 1 tsp coconut oil and alternative brown sugar sweetener until browned. add to the top of the ice cream in a bowl and add your optional toppings

Spray a microwave safe bowl with non-stick spray. You can mix all the ingredients together in the same bowl. Fold in the chocolate chips.Place in the microwave for approximately 90 seconds to 2 minutes, depending on your microwave. You dont want t overbake. Allow it to look a little uncooked in the center when you remove and let sit. While that is cooking, combine all icing ingredients in small bowl and pour over cooled or warm cake. Enjoy!MACROS are for 1/2 scoop protein for icing.Spray a microwave safe bowl with non-stick spray. You can mix all the ingredients together in the same bowl. Fold in the chocolate chips.Place in the microwave for approximately 90 seconds to 2 minutes, depending on your microwave. You dont want t overbake. Allow it to look a little uncooked in the center when you remove and let sit. While that is cooking, combine all icing ingredients in small bowl and pour over cooled or warm cake. Enjoy!MACROS are for 1/2 scoop protein for icing.

Combine all dry ingredients in a bowl. Next, add the wet ingredients and stir to make your batter. Spray a jumbo muffin tin and add your batter. Bake at 350 for approximately 18-23 minutes or until just barely set in the center. do not OVERBAKE. You may need to check them every minute after 18.Allow to cool 2-3 minutes then remove from the pan . If using the glaze add while still slightly warm and allow to cool. Once completely cooled, you can store on the counter for up to 3 days or freeze to keep moistNutrition with glaze changes Calories to 151 and protein to 22gCombine all dry ingredients in a bowl. Next, add the wet ingredients and stir to make your batter. Spray a jumbo muffin tin and add your batter. Bake at 350 for approximately 18-23 minutes or until just barely set in the center. do not OVERBAKE. You may need to check them every minute after 18.Allow to cool 2-3 minutes then remove from the pan . If using the glaze add while still slightly warm and allow to cool. Once completely cooled, you can store on the counter for up to 3 days or freeze to keep moistNutrition with glaze changes Calories to 151 and protein to 22g

Combine all dry ingredients in a bowl. Next, add the wet ingredients and stir to make your batter. Lastly, fold in the chocolate chipsSpray a jumbo muffin tin and add your batter. Bake at 350 for approximately 20-22 minutes or until just barely set in the center. do not OVERBAKE. Allow to cool 2-3 minutes then remove from the pan . Once completely cooled, you can store on the counter for up to 3 days or freeze to keep moistCombine all dry ingredients in a bowl. Next, add the wet ingredients and stir to make your batter. Lastly, fold in the chocolate chipsSpray a jumbo muffin tin and add your batter. Bake at 350 for approximately 20-22 minutes or until just barely set in the center. do not OVERBAKE. Allow to cool 2-3 minutes then remove from the pan . Once completely cooled, you can store on the counter for up to 3 days or freeze to keep moist

Combine all dry ingredients in a bowl. Next, add the wet ingredients and stir to make your batter. Spray a jumbo muffin tin and add your batter. Bake at 350 for approximately 20-25 minutes or until just barely set in the center. do not OVERBAKE. Allow to cool 2-3 minutes then remove from the pan and enjoy!!!!Once completely cooled, you can store on the counter for up to 3 days or freeze Combine all dry ingredients in a bowl. Next, add the wet ingredients and stir to make your batter. Spray a jumbo muffin tin and add your batter. Bake at 350 for approximately 20-25 minutes or until just barely set in the center. do not OVERBAKE. Allow to cool 2-3 minutes then remove from the pan and enjoy!!!!Once completely cooled, you can store on the counter for up to 3 days or freeze Bakery-style just got a protein upgrade. These Blueberry Jumbo Muffins from Devotion Nutrition are big, fluffy, and packed with juicy blueberries in every bite — made with our protein powder for a treat that actually supports your goals. Perfect for breakfast, a post-workout snack, or meal prep for the week ahead. Easy to make, even easier to enjoy!

Add the 1/2 scoops of each protein powder to separate gallon zip top bag and set aside.Warm peanut butter until it melts, then gently fold in cereal until well-coated.Pour 1/2 the mixture into each zip top bag and shake to coat. Next, combine the 2 mixtures and then divide into 6 half-cup servings and place into snack sized zip top bags for an easy grab-and-go snack!Add in optionals if desiredAdd the 1/2 scoops of each protein powder to separate gallon zip top bag and set aside.Warm peanut butter until it melts, then gently fold in cereal until well-coated.Pour 1/2 the mixture into each zip top bag and shake to coat. Next, combine the 2 mixtures and then divide into 6 half-cup servings and place into snack sized zip top bags for an easy grab-and-go snack!Add in optionals if desired 1/2 scoop Devotion Brownie Batter Protein Powder and Bananas Foster Protein Powder ¼ C smooth peanut butter (or nut/seed butter of your choice) 3 C plain Chex cereal     Combine protein powder and FlexFlavors® in a gallon zip top bag and set aside. Warm peanut butter until it melts, then gently fold in cereal until well-coated. Pour into zip top bag and shake to coat. Divide into 6 half-cup servings and place into zip top bags for an easy grab-and-go breakfast or snack! Garnish with sprinkles or candies if desired.   Macros per ½ C serving Cal: 147 // Fat: 5.6 // Sat Fat: 1.2 // Carbs: 16.7 //  Fiber: 2 // Pro: 7.3 // Sugar: 2.5 Note: additional toppings are NOT included in macros 

Spray a bowl with non-stick spray.Combine all ingredients in a small bowl or mug then fold in the banana slice or place them around the cake. OPTION to heat them in the microwave to soften and add a new texture. Microwave for 90 seconds to 2 minutes depending on your microwave. Drizzle with sugar free syrup or caramel if you want and enjoy!Check out our other Bananas Foster recipes for more tasty banana treats!Spray a bowl with non-stick spray.Combine all ingredients in a small bowl or mug then fold in the banana slice or place them around the cake. OPTION to heat them in the microwave to soften and add a new texture. Microwave for 90 seconds to 2 minutes depending on your microwave. Drizzle with sugar free syrup or caramel if you want and enjoy!Check out our other Bananas Foster recipes for more tasty banana treats!

Combine ALL ingredients in a large bowl.Preheat oven to 350.Using a prepared 8 x 8 pan add batter and smooth out evenly.OPTION - Add in sugar free chocolate or peanut butter chips, nuts, banana slices on top or even swirl in some sugar free jelly.Bake for about 12-14 minutes for fudgy blondies or 15 minutes for more cake like.Remove and allow to cool completely before slicing into 9 servingsCombine ALL ingredients in a large bowl.Preheat oven to 350.Using a prepared 8 x 8 pan add batter and smooth out evenly.OPTION - Add in sugar free chocolate or peanut butter chips, nuts, banana slices on top or even swirl in some sugar free jelly.Bake for about 12-14 minutes for fudgy blondies or 15 minutes for more cake like.Remove and allow to cool completely before slicing into 9 servings

Melt and combine the peanut butter and coconut oil until smooth in a small bowl then add your dry ingredients. Add 2 tablespoons of your milk up choice and if needed, add another until a dough consistency forms. Add the SF chocolate chips to your liking. Scoop batter onto a greased cookie sheet. add lots of choc chips. bake at 350F for 7-8 mins, let cool to set then enjoy Melt and combine the peanut butter and coconut oil until smooth in a small bowl then add your dry ingredients. Add 2 tablespoons of your milk up choice and if needed, add another until a dough consistency forms. Add the SF chocolate chips to your liking. Scoop batter onto a greased cookie sheet. add lots of choc chips. bake at 350F for 7-8 mins, let cool to set then enjoy

Add all ingredients to a Creami container and whisk until well blended. Seal container and place in freezer for 24 hours. Spin one time in Ninja Creami on light ice cream (or setting of your choice). Remove and add a splash of liquid and re-spin. Next, make a small hole in center and add in the blueberries. Run again on the mix-in setting.Add all ingredients to a Creami container and whisk until well blended. Seal container and place in freezer for 24 hours. Spin one time in Ninja Creami on light ice cream (or setting of your choice). Remove and add a splash of liquid and re-spin. Next, make a small hole in center and add in the blueberries. Run again on the mix-in setting.

In a bowl, mix Greek yogurt with the blueberry protein until smooth and creamy. Spread the blueberry protein mixture over the tortilla. Place the banana at the edge and roll it up tightly. Slice into 1” “sushi” pieces. Option: Drizzle with dark chocolate or syrup, then sprinkle crushed toppings for a cute finishing touch. In a bowl, mix Greek yogurt with the blueberry protein until smooth and creamy. Spread the blueberry protein mixture over the tortilla. Place the banana at the edge and roll it up tightly. Slice into 1” “sushi” pieces. Option: Drizzle with dark chocolate or syrup, then sprinkle crushed toppings for a cute finishing touch.

Combine the Protein powder and the water to make a batter to your desired thickness.NOTE: Start with ¼ C. Then add more 1 TB at a time until you reach your desired thickness. This snack is also great topped with whipped cream, berries and nuts for a high protein dessert.Combine the Protein powder and the water to make a batter to your desired thickness.NOTE: Start with ¼ C. Then add more 1 TB at a time until you reach your desired thickness. This snack is also great topped with whipped cream, berries and nuts for a high protein dessert.

Combine all ingredients together in a small bowl and add to a sprayed doughnut pan. Bake at 350° for about 9 to 12 minutes. Be sure not to overbake.Remove and you can add 1/2 Scoop Brownie Batter protein to a bowl making into a thick frosting with a few tablespoons of water. Dip each donut in that. Frosting not included in macros. Combine all ingredients together in a small bowl and add to a sprayed doughnut pan. Bake at 350° for about 9 to 12 minutes. Be sure not to overbake.Remove and you can add 1/2 Scoop Brownie Batter protein to a bowl making into a thick frosting with a few tablespoons of water. Dip each donut in that. Frosting not included in macros.

Mix HydroFLEX and water in blender cup and add to a small saucepan. Cook over medium heat. Add in honey, if desired for sweetness, and stir well.  Add gelatin one tablespoon at a time, stirring continuously until dissolved. Remove from heat.  Add natural food coloring, if desired. Add mixture to a squeeze bottle and fill gummy molds.  Refrigerate for 15 minutes or longer.  Remove from mold and enjoy. Store in a cool place or refrigerate in an airtight container.  Enjoy! Mix HydroFLEX and water in blender cup and add to a small saucepan. Cook over medium heat. Add in honey, if desired for sweetness, and stir well.  Add gelatin one tablespoon at a time, stirring continuously until dissolved. Remove from heat.  Add natural food coloring, if desired. Add mixture to a squeeze bottle and fill gummy molds.  Refrigerate for 15 minutes or longer.  Remove from mold and enjoy. Store in a cool place or refrigerate in an airtight container.  Enjoy!

Mix all ingredients until well combined.  Spray mini waffle iron with cooking spray  just before adding half of your batter.  Let the waffle iron do the work.  Spread with nutella or nut butter of choice while still warm.  Add sliced bananas or a little jelly for a protein PB&J! Enjoy! Yields 2 mini waffles, or 1 waffle sandwich! Mix all ingredients until well combined.  Spray mini waffle iron with cooking spray  just before adding half of your batter.  Let the waffle iron do the work.  Spread with nutella or nut butter of choice while still warm.  Add sliced bananas or a little jelly for a protein PB&J! Enjoy! Yields 2 mini waffles, or 1 waffle sandwich!   Mix all ingredients until well combined.  Spray mini waffle iron with cooking spray  just before adding half of your batter.  Let the waffle iron do the work.   Spread with nutella or nut butter of choice while still warm.  Add sliced bananas or a little jelly for a protein PB&J! Enjoy!  Yields 2 mini waffles, or 1 waffle sandwich!   

Add all ingredients and stir until moistened.  Spray a mini waffle maker with non stick spray and add half the batter to the waffle iron.  Repeat.  Enjoy plain or top with sugar free jam, nut butter, sugar free syrup, or zero sugar whipped topping! Add all ingredients and stir until moistened.  Spray a mini waffle maker with non stick spray and add half the batter to the waffle iron.  Repeat.  Enjoy plain or top with sugar free jam, nut butter, sugar free syrup, or zero sugar whipped topping! Add all ingredients and stir until moistened.  Spray a mini waffle maker with non stick spray and add half the batter to the waffle iron.  Repeat.  Enjoy plain or top with sugar free jam, nut butter, sugar free syrup, or zero sugar whipped topping! Yields 2 mini waffles. 

Preheat conventional oven to 350F and spray your mini loaf pan.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and spoon into your loaf pan.  Bake approximately 28-30 minutes.  Be careful not to overcook.  Remove from oven and allow to cool COMPLETELY before slicing and serving. Preheat conventional oven to 350F and spray your mini loaf pan.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and spoon into your loaf pan.  Bake approximately 28-30 minutes.  Be careful not to overcook.  Remove from oven and allow to cool COMPLETELY before slicing and serving.   Ingredients: 1 scoop (30g) Devotion Nutrition Brownie Batter Protein Powder 2 TB Coconut Flour 2 TB  Cocoa Powder 1 tsp Baking Powder 1/2 C. Pumpkin Puree 3 TB Liquid Egg Whites 2 TB Unsweetened Vanilla Almond Milk 1 tsp Pure Vanilla Extract ¼ C. Sugar-Free Chocolate Chips OPTIONAL - Sugar-Free Chocolate Chips for garnish Directions:Preheat conventional oven to 350F and spray your mini loaf pan.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and spoon into your loaf pan.  Bake approximately 28-30 minutes.  Be careful not to overcook.  Remove from oven and allow to cool COMPLETELY before slicing and serving.  Yields 1 mini loaf.   

Preheat conventional oven to 375F and spray your muffin pan, or silicone mold.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 6 muffins.  Bake 18-20 minutes.  Remove from oven and cool.  Store in an airtight container in the refrigerator for up to a week (if they last that long).Preheat conventional oven to 375F and spray your muffin pan, or silicone mold.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 6 muffins.  Bake 18-20 minutes.  Remove from oven and cool.  Store in an airtight container in the refrigerator for up to a week (if they last that long).Ingredients: 1 scoop (30g) Devotion Nutrition Brownie Batter Protein Powder 1 TBSP Coconut Flour 1 TBSP Almond Flour 1 TBSP Jet Black Cocoa Powder 1 tsp Baking Powder 1/2 C Pumpkin Puree 3 TBSP Liquid Egg Whites 2 TBSP Unsweetened Vanilla Almond Milk 1 tsp Pure Vanilla Extract OPTIONAL - Sugar-Free Chocolate Chips for garnish Directions:Preheat conventional oven to 375F and spray your muffin pan, or silicone mold.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 6 muffin cavities.  Bake 18-20 minutes.  Remove from oven and cool.  Store in an airtight container in the refrigerator for up to a week (if they last that long). Yields 6 cupcakes/muffins. 1 cupcake = 1 serving.       Macros per batch (all six - not including chocolate chips): Cal: 275 // Fat: 7.6 // Sat Fat: 6.7 // Carbs: 23.2 //  Fiber: 15.6 // Pro: 31 // Sugar: 5  Recipe adapted from Kyla McDonald.

Combine PB fit , vanilla and egg. Add Devotion and sweetener.  Then add almond flour and baking powder..Top with chips and bake 350 for 8 minutes. If you don’t want to commit to a full tub, you can try the brownie batter protein powder trial pack.Combine PB fit , vanilla and egg. Add Devotion and sweetener.  Then add almond flour and baking powder..Top with chips and bake 350 for 8 minutes. If you don’t want to commit to a full tub, you can try the brownie batter protein powder trial pack. Combine PB fit , vanilla and egg. Add Devotion and sweetener.  Then add almond flour and baking powder.. Top with chips and bake 350 for 8 minutes.   Recipe courtesy of Devotion Creations Member, Lisa Green :)

Preheat oven to 325 degrees. Whisk egg, vanilla and peanut butter (or nut butter of choice) in a medium bowl.  In a separate bowl, combine all dry ingredients except chocolate chips.  Be sure your dry ingredients are sifted together well.  Add wet to dry and mix until it forms into dough.  Divide into 6 equal pieces and roll into a ball.  Dip the ball into chocolate chips and then press to flatten ball slightly onto parchment paper.  Bake at 325 degrees for 4-5 minutes.  Do not over bake.  I’ve personally found 4 minutes in a preheated oven to bake the perfect soft baked cookie. This chocolate chip cookie recipe with protein powder is simple, delicious, and satisfying. Enjoy!! Enjoy!!Preheat oven to 325 degrees. Whisk egg, vanilla and peanut butter (or nut butter of choice) in a medium bowl.  In a separate bowl, combine all dry ingredients except chocolate chips.  Be sure your dry ingredients are sifted together well.  Add wet to dry and mix until it forms into dough.  Divide into 6 equal pieces and roll into a ball.  Dip the ball into chocolate chips and then press to flatten ball slightly onto parchment paper.  Bake at 325 degrees for 4-5 minutes.  Do not over bake.  I’ve personally found 4 minutes in a preheated oven to bake the perfect soft baked cookie. This chocolate chip cookie recipe with protein powder is simple, delicious, and satisfying. Enjoy!! Enjoy!!      MACROS per COOKIE:  117 calories// 7.3g protein// 5g carbs// 8g fat// 1.6g fiber// 1g sugar

Cookie Base 2 scoops Devotion powder (any flavor) 1 C coconut flour 1/2 C nut butter 3 tsp maple syrup 3 tsp water Let dough sit at least 5 minutes. Scoop onto baking sheet and bake at 350 degrees for approximately 20 minutes.   Caramel Topping 1/3 butter 3 tsp brown sugar substitute 2/3 heavy whipping cream 2 tsp pure vanilla extract   Melt butter and sugar on medium heat, 2 to 3 minutes.  Add cream and stir 5 to 7 minutes.  Remove from heat and add vanilla.  Optional.  Add 2 tsp peanut butter at this time . Cool and refrigerate.   Chocolate Topping 1 scoop Devotion Brownie Batter Water to make thick paste Assemble toppings on cooled cookie base.  Top with nuts and granulated sweetener, if desired.  This cookie is best assembled and then refrigerated. Enjoy!

Mix dry ingredients together until well combined. Add in peanut butter and light butter to form cookie dough.  If it is a bit dry or not holding, you can add a little almond milk and then fold in chocolate chips. Chill for a few minutes or overnight and enjoy!Mix dry ingredients together until well combined. Add in peanut butter and light butter to form cookie dough.  If it is a bit dry or not holding, you can add a little almond milk and then fold in chocolate chips. Chill for a few minutes or overnight and enjoy!