Delicious Recipes from Devotion

Spray a large microwave-safe mug with non-stick spray and set aside.  Combine all ingredients in a bowl and whisk until well blended. Transfer ingredients into mug and microwave for 45-50 seconds.  Allow to cool for a few minutes, add toppings, and enjoy it right out of the mug!Spray a large microwave-safe mug with non-stick spray and set aside.  Combine all ingredients in a bowl and whisk until well blended. Transfer ingredients into mug and microwave for 45-50 seconds.  Allow to cool for a few minutes, add toppings, and enjoy it right out of the mug!  1 scoop Sinful Cinnamon Protein powder supplement ½ tsp Baking Powder 2 packets Splenda or other sweetener to taste 1 Egg White or 2 TBSP liquid egg whites 3 TBSP Water 1 TBSP pure pumpkin, canned or sweet potato mash Optional Add-ins/Toppings: chopped pecans, chocolate chips, brown sugar substitute, sugar-free whipped topping, cinnamon, etc.  Spray a large microwave-safe mug with non-stick spray and set aside.  Combine all ingredients in a bowl and whisk until well blended. Transfer ingredients into mug and microwave for 45-50 seconds.  Allow to cool for a few minutes, add toppings, and enjoy it right out of the mug!

Spray the bottom of a 3x5 mini loaf pan. Sprinkle brown sugar substitute and then lay your pineapples and cherries on top. Mix your cake batter in another bowl and then pour mixture over pineapple and cherry. Bake 350 for 20 min. Allow to cool for 1-2 minutes and then flip the loaf onto a clean plate. Spray the bottom of a 3x5 mini loaf pan. Sprinkle brown sugar substitute and then lay your pineapples and cherries on top. Mix your cake batter in another bowl and then pour mixture over pineapple and cherry. Bake 350 for 20 min. Allow to cool for 1-2 minutes and then flip the loaf onto a clean plate. PROTEIN MICROWAVE CAKE Spray the bottom of a small microwave-oven safe bowl. Sprinkle brown sugar substitute and then lay your pineapple and cherry in the bottom of the bowl. Add remaining ingredients to a separate bowl and mix until combined. Pour batter over pineapple and cherry. Microwave 1 min 30 seconds. Allow to cool for 1-2 minutes and then flip the cake onto a clean plate. 254 calories 26p / 22c / 7f   PROTEIN MINI LOAF 1 scoop Devotion Angel food cake protein 1/4 cup unsweetened applesauce 1 whole egg 1 tbsp brownie sugar substitute 2 pineapple rings 2 cherries    

Add all ingredients to a mixing bowl until well combined.  Spray a mini loaf pan with nonstick spray and bake at 350 for approximately 18 minutes.  Do not over bake.  Cooking times may vary slightly depending on oven.Macros per loaf will vary depending on ingredients used.  Add all ingredients to a mixing bowl until well combined.  Spray a mini loaf pan with nonstick spray and bake at 350 for approximately 18 minutes.  Do not over bake.  Cooking times may vary slightly depending on oven.Macros per loaf will vary depending on ingredients used.       

CRUSTAdd all ingredients to a large mixing bowl and mix until dough is formed.  Flatten and spread (with wet hands) into a large 12" pie dish, pre-greased or sprayed with non-stick cooking spray.  Bake 12-15 minutes at 350° and remove from oven.FILLINGAdd all ingredients to a blender until well combined.  Pour into pre-baked crust.  Top with pecan halves if desired and bake for 60 minutes at 325°.Let cool for a bit before slicing to enjoy warm or cool completely and top with sugar free cool whip! You can also try a buttery blend powder sample pack to get a small trial of all their delicious flavors and experience their creamy, high-protein blends without committing to a full-size container! CRUSTAdd all ingredients to a large mixing bowl and mix until dough is formed.  Flatten and spread (with wet hands) into a large 12" pie dish, pre-greased or sprayed with non-stick cooking spray.  Bake 12-15 minutes at 350° and remove from oven.FILLINGAdd all ingredients to a blender until well combined.  Pour into pre-baked crust.  Top with pecan halves if desired and bake for 60 minutes at 325°.Let cool for a bit before slicing to enjoy warm or cool completely and top with sugar free cool whip! You can also try a buttery blend powder sample pack to get a small trial of all their delicious flavors and experience their creamy, high-protein blends without committing to a full-size container! CRUSTIngredients   2 scoops Devotion Nutrition Buttery Blend protein powder  2 C almond flour or ground almonds 1/2 C sugar-free maple syrup 1/2 C almond butter (or nut butter of choice) Add all ingredients to a large mixing bowl and mix until dough is formed.  Flatten and spread (with wet hands) into a large 12" pie dish, pre-greased or sprayed with non-stick cooking spray.  Bake 12-15 minutes at 350° and remove from oven.FILLINGIngredients 3 scoops Sinful Cinnamon Protein 2 tsp cinnamon 1 tsp nutmeg 2 C pure pumpkin puree 2 C liquid egg whites Add all ingredients to a blender until well combined.  Pour into pre-baked crust.  Top with pecan halves if desired and bake for 60 minutes at 325°. Let cool for a bit before slicing to enjoy warm or cool completely and top with sugar free cool whip!

*This recipe yields 4 tartlets or a single small sweet potato pie. Crust24 blended teddy graham crackers or sugar free graham cookies1/2 cup almond flourCinnamon 1-2 tbsp sugar free syrup Pie filling 1 cup pure pumpkin purée 1 scoop Sinful Cinnamon protein1 whole egg Cinnamon, nutmeg and Pumpkin Pie spice to taste Blend cookies and add almond flour to a bowl. Add a few splashes of sugar free syrup and mix. Using clean hands, press crust firmly into individual tartlet pans or pie plate.  Combine the pumpkin puree  with the protein and egg and add cinnamon and spices.  Divide filling evenly between tart pans or pour into pie dish. Top with pecans, if desired.  Place filled pan(s)  into the oven for 12-15 minutes at 400.   Once cooled, top with sugar free cool whip if desired.  273 cals 13P / 18 C / 16 F each mini pie

Pre-treat pan with non-stick spray. Slice banana and add to blender or food processor. Add all other ingredients except chocolate chips to blender or food processor. Blend or mix well. Fold in chocolate chips. Pour ingredients onto pan and cook each side until golden brown. The key is low and slow. You can try it yourself with a brownie batter protein powder trial pack, which includes a convenient sampler of this rich, chocolatey flavor perfect for baking or shakes. Pre-treat pan with non-stick spray. Slice banana and add to blender or food processor. Add all other ingredients except chocolate chips to blender or food processor. Blend or mix well. Fold in chocolate chips. Pour ingredients onto pan and cook each side until golden brown. The key is low and slow. You can try it yourself with a brownie batter protein powder trial pack, which includes a convenient sampler of this rich, chocolatey flavor perfect for baking or shakes.   Ingredients:   Method: Pre-treat pan with non-stick spray. Slice banana and add to blender or food processor. Add all other ingredients except chocolate chips to blender or food processor. Blend or mix well. Fold in chocolate chips. Pour ingredients onto pan and cook each side until golden brown. 

Prep: Prepare muffin tin by lining with 12 muffin papers or use silicone or foil muffin cups that have been sprayed lightly with non-stick spray. Preheat oven to 300 degrees.  Crust: Blend all crust ingredients in small food processor until the nuts are well chopped and resemble crumbs. Spoon approximately 2tsp into each cup of the muffin tin. Use a shot glass or similar-size tool and tamp down the mixture to form the crust. Filling: Beat together the cream cheese, yogurt, sweetener, and flavoring extracts until smooth. Add Devotion Nutrition Angel Food Cake Protein powder, egg whites and egg mix just till blended. Do not over mix. Combine: Spoon batter into prepared crusts and spread the batter to the edges of the cups. Bake in preheated oven 14-18 minutes until tops of cheesecakes are no longer wet to the touch. They will puff slightly when baked and then fall and wrinkle as they cool. Allow to cool in pan for 5 minutes, then gently remove from pan and allow to cool on wire rack before transferring to the refrigerator to chill. Garnish as desired and serve. Serving Size: 3 Cheesecake cups Notes: When making the crust, feel free to substitute other nuts. Cashews, pistachio, walnuts and hazelnuts are all great choices. Coconut flour, oats, graham cracker crumbs, or crushed cookies can be used in place of the almond flour, but you will want to add 2 teaspoons of melted butter or coconut oil to get the bits to stick together to form a crust. Skip the crust entirely, if you prefer, and double the filling to make 6 crustless cheesecake cups that have 72 calories (10p 4c 1f) each. For the filling, cream cheese may be replaced with an equal amount of additional greek yogurt, or cottage cheese may be substituted. Doing so, increases the protein and reduces carbs, but only very slightly. For convenience when shopping and measuring, you may wish to use a standard 5.3oz cup of greek yogurt and 4oz cream cheese or cottage cheese. Using reduced-fat or full-fat versions of the yogurt and/or cream cheese will result in higher fat content and higher calories. These adjustments allow you to work with the ingredients you have most easily available to you or that best meet your nutritional needs. Using a whole egg is recommended since some fat is needed for the nicest cheesecake texture.

 Ingredients 2 scoops Sinful Cinnamon Protein powder  4 C old fashioned oats lots of cinnamon 1/4 C brown sugar substitute 2 TBSP melted coconut oil 1 C  pure pumpkin, canned Optional Mix-Ins:  raisins, chocolate chips, seeds, dried fruits/berries Instructions Mix dry ingredients including protein powders in a large mixing bowl. Melt coconut oil and drizzle into dry ingredients. Add canned pumpkin and mix into dry ingredients until thoroughly covered. Line a baking sheet with waxed paper or spray with non-stick.  Spread granola mixture evenly and bake at 325 approximately 30-45 minutes, until crunchy.  It might be helpful, depending on your oven, to remix the granola halfway through baking! Remove from oven and allow to cool. Add optional toppings. Store in an airtight container or portion out into little single serving baggies. Yields 12 servings - 116 cal  5.5 P / 15 C / 3.5 F  Serving suggestion: Enjoy plain, or as a cereal with almond milk, or sprinkle it over yogurt for a delicious parfait.  

1. Pre-heat oven to 375 degrees. Line a 10 x 14 " pan with Parchment paper then spray with cooking spray 2. Make the filling by using a hand mixer or food processor to combine the Non fat Greek yogurt and Fat Free cream cheese in a bowl til blended. 3. In a separate bowl mix the Swerve Confectioners sugar, and Angel Food Cake Protein Powder then add to the cream cheese mixture and blend until smooth and creamy. 4. Place frosting in the fridge covered with plastic wrap and refrigerate until ready to use. 5. Using a hand mixer combine pumpkin, Pumpkin Pie PB, Walden Farms maple syrup and vanilla until well blended. 6. In a separate bowl combine dry ingredients - protein powder, flex flavor, almond flour, baking soda - and mix together 7. Add dry ingredients to wet ingredients and mix together until blended8. In a separate bowl add egg whites and a dash of lemon juice and beat til stiff peaks form, then gently combine it in with the other ingredients 9. Patiently and gently spread mixture onto onto the baking sheet lined with oiled parchment paper, making sure to spread as evenly as possible. The batter will be thin, but be sure to make sure there are no “gaps” on the inside 10. Bake for ~5-7 minutes then remove promptly. 11. Grab the edge of the Parchment paper to remove it from the baking sheet and let it cool. Be patient. 12. Once completely cool, use a baking sheet to flip the roll onto to be able to remove the parchment paper. 13. Using a spatula, cover the inside with the cream cheese filling.14. Beginning at one side, start to roll the cake, making sure to roll slowly, evenly, and as tightly as possible without tearing the roll 15. Once finished, keep the end down to prevent the roll from coming apart. 16. If icing fell out you can use the icing to top the roll if desired 17. Lay plastic wrap down and place roll on plastic wrap to seal roll to set more in the fridge for an hour. 18. Once set remove from the fridge then slice and eat!Servings: 6 slicesRecipe by Fit Foodies on Wheels IG @fitfoodiesonwheels1. Pre-heat oven to 375 degrees. Line a 10 x 14 " pan with Parchment paper then spray with cooking spray 2. Make the filling by using a hand mixer or food processor to combine the Non fat Greek yogurt and Fat Free cream cheese in a bowl til blended. 3. In a separate bowl mix the Swerve Confectioners sugar, and Angel Food Cake Protein Powder then add to the cream cheese mixture and blend until smooth and creamy. 4. Place frosting in the fridge covered with plastic wrap and refrigerate until ready to use. 5. Using a hand mixer combine pumpkin, Pumpkin Pie PB, Walden Farms maple syrup and vanilla until well blended. 6. In a separate bowl combine dry ingredients - protein powder, flex flavor, almond flour, baking soda - and mix together 7. Add dry ingredients to wet ingredients and mix together until blended8. In a separate bowl add egg whites and a dash of lemon juice and beat til stiff peaks form, then gently combine it in with the other ingredients 9. Patiently and gently spread mixture onto onto the baking sheet lined with oiled parchment paper, making sure to spread as evenly as possible. The batter will be thin, but be sure to make sure there are no “gaps” on the inside 10. Bake for ~5-7 minutes then remove promptly. 11. Grab the edge of the Parchment paper to remove it from the baking sheet and let it cool. Be patient. 12. Once completely cool, use a baking sheet to flip the roll onto to be able to remove the parchment paper. 13. Using a spatula, cover the inside with the cream cheese filling.14. Beginning at one side, start to roll the cake, making sure to roll slowly, evenly, and as tightly as possible without tearing the roll 15. Once finished, keep the end down to prevent the roll from coming apart. 16. If icing fell out you can use the icing to top the roll if desired 17. Lay plastic wrap down and place roll on plastic wrap to seal roll to set more in the fridge for an hour. 18. Once set remove from the fridge then slice and eat!Servings: 6 slicesRecipe by Fit Foodies on Wheels IG @fitfoodiesonwheelsRoll Ingredients:   20g Devotion Nutrition Sinful Cinnamon Devotion Protein Powder 16g Almond Flour 1/4 tsp Baking Soda 1 tsp Cinnamon 60g Canned Pumpkin, Puree 30g Zero Calorie Maple Syrup 40g Egg Whites 28g Nut Butter of choice Dash lemon juice 1/4 tsp Vanilla Extract Cream Cheese Frosting Ingredients: 115g Nonfat Greek Yogurt 112g Non Fat Cream Cheese 10g Devotion Nutrition Angel Food Cake flavor protein powder 9g Swerve Confectioner sugar substitute Directions:1. Pre-heat oven to 375 degrees. Line a 10 x 14 " pan with Parchment paper then spray with cooking spray2. Make the filling by using a hand mixer or food processor to combine the Non fat Greek yogurt and Fat Free cream cheese in a bowl til blended. 3. In a separate bowl mix the Swerve Confectioners sugar, and Angel Food Cake Protein Powder then add to the cream cheese mixture and blend until smooth and creamy. 4. Place frosting in the fridge covered with plastic wrap and refrigerate until ready to use.5. Using a hand mixer combine pumpkin, Pumpkin Pie PB, Walden Farms maple syrup and vanilla until well blended. 6. In a separate bowl combine dry ingredients - protein powder, flex flavor, almond flour, baking soda - and mix together7. Add dry ingredients to wet ingredients and mix together until blended 8. In a separate bowl add egg whites and a dash of lemon juice and beat til stiff peaks form, then gently combine it in with the other ingredients9. Patiently and gently spread mixture onto onto the baking sheet lined with oiled parchment paper, making sure to spread as evenly as possible. The batter will be thin, but be sure to make sure there are no “gaps” on the inside10. Bake for ~5-7 minutes then remove promptly. 11. Grab the edge of the Parchment paper to remove it from the baking sheet and let it cool. Be patient. 12. Once completely cool, use a baking sheet to flip the roll onto to be able to remove the parchment paper. 13. Using a spatula, cover the inside with the cream cheese filling. 14. Beginning at one side, start to roll the cake, making sure to roll slowly, evenly, and as tightly as possible without tearing the roll15. Once finished, keep the end down to prevent the roll from coming apart. 16. If icing fell out you can use the icing to top the roll if desired17. Lay plastic wrap down and place roll on plastic wrap to seal roll to set more in the fridge for an hour. 18. Once set remove from the fridge then slice and eat!   Servings: 6 slicesCal: 97cal carb: 5.9g Fat: 3.6g Pro: 10.3g Recipe by Fit Foodies on Wheels IG @fitfoodiesonwheels

Preheat your oven to 350 degrees.Brown your chopped apples in 1 TBSP brown sugar substitute.  Set aside.Add all ingredients to a mixing bowl and stir until well combined. Do not over mix. Fold the browned apples into your batter.  Add to muffin tins sprayed with non-stick spray or use foil muffin liners. Bake 20-22 minutes at 350.Preheat your oven to 350 degrees.Brown your chopped apples in 1 TBSP brown sugar substitute.  Set aside.Add all ingredients to a mixing bowl and stir until well combined. Do not over mix. Fold the browned apples into your batter.  Add to muffin tins sprayed with non-stick spray or use foil muffin liners. Bake 20-22 minutes at 350.INGREDIENTS 1 C Oats 1 C Liquid Egg Whites 1 C Unsweetened Apple Sauce 5 Scoops Devotion Sinful Cinnamon Protein 1 TBSP Baking Powder 1 Granny Smith Apples, chopped 1 TBSP Swerve Brown Sugar Substitute and Cinnamon To Taste ¼ Cup Lily’s Chocolate Chips, Save Some to Sprinkle on The Top (Optional) INSTRUCTIONS   Yields approximately 12 muffins. MACROS PER MUFFIN: 110 calories// 11.5g P// 2g Fat// 13g C// 3g Fiber    

Mix all ingredients until well combined and pour into two prepared mini loaf (3x5) pans.  Bake 15 +/- minutes at 350 degrees in a preheated oven.Mix all ingredients until well combined and pour into two prepared mini loaf (3x5) pans.  Bake 15 +/- minutes at 350 degrees in a preheated oven.         

Preheat oven to 350 degrees F. Place foil or silicone baking cups in a 12-count muffin pan and lightly spray with non-stick cooking spray.In a large bowl, add in melted and cooled coconut oil, peanut butter, maple syrup, egg and almond milk. Whisk together until well combined and no large lumps of peanut butter remain.Fold in oats, protein, baking powder, cinnamon and salt. Fill muffin cups about halfway. Mix diced strawberries with sugar-free jam, if using, and divide equally between the muffin cups, then fill with remaining batter. Bake about 15 minutes until barely golden brown. Remove from oven, cool and enjoy. Store in fridge for up 4 days. Great for breakfast and snacks, as well as taking on the go! Preheat oven to 350 degrees F. Place foil or silicone baking cups in a 12-count muffin pan and lightly spray with non-stick cooking spray.In a large bowl, add in melted and cooled coconut oil, peanut butter, maple syrup, egg and almond milk. Whisk together until well combined and no large lumps of peanut butter remain.Fold in oats, protein, baking powder, cinnamon and salt. Fill muffin cups about halfway. Mix diced strawberries with sugar-free jam, if using, and divide equally between the muffin cups, then fill with remaining batter. Bake about 15 minutes until barely golden brown. Remove from oven, cool and enjoy. Store in fridge for up 4 days. Great for breakfast and snacks, as well as taking on the go!     

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 20 minutes.  Be careful not to overcook.  Remove from oven and allow to cool and pour icing over the top. Then 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 20 minutes.  Be careful not to overcook.  Remove from oven and allow to cool and pour icing over the top. Then cool COMPLETELY before slicing and serving.        Icing   Makes 2 mini loaves. 200 cal  20p/ 11c/ 8.5f  per loaf

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.   

This is a recipe for a large batch.  Feel free to split the recipe or store leftovers in the fridge for up to a week!Macros will vary depending on how many bars you cut Pre-heat oven to 350*F.Mix all ingredients together and pour into sprayed 13"x9" baking pan.  Set aside and prepare the Sinful Cinnamon Crumble Topping.  Spread crumble evenly across the top of the batter.  Bake approximately 20-25 minutes. Do not overcook. This is a recipe for a large batch.  Feel free to split the recipe or store leftovers in the fridge for up to a week!Macros will vary depending on how many bars you cut Pre-heat oven to 350*F.Mix all ingredients together and pour into sprayed 13"x9" baking pan.  Set aside and prepare the Sinful Cinnamon Crumble Topping.  Spread crumble evenly across the top of the batter.  Bake approximately 20-25 minutes. Do not overcook.    Method:      

Pre-heat oven to 325*F. Mix all ingredients together and pour into sprayed 8"x8" baking pan. Bake in the oven at 325*F for approximately 15 minutes. Cut into 10 even bars. Add a little extra to your bars when you top the with our Buttery Blend Crumble!Serving Size: 1 barPre-heat oven to 325*F. Mix all ingredients together and pour into sprayed 8"x8" baking pan. Bake in the oven at 325*F for approximately 15 minutes. Cut into 10 even bars. Add a little extra to your bars when you top the with our Buttery Blend Crumble!Serving Size: 1 bar  2 scoops Angel Food cake Protein or Sinful Cinnamon Protein 2 cups ground oat flour 2 egg whites 1/2 cup almond milk 2 tsp Vanilla extract 3 tsp. baking powder 2-3 tsp cinnamon 1/2 cup applesauce 1/2 cup nut butter Optional Toppings: Sliced almonds or crushed walnuts cinnamon baking stevia chocolate chips    Method: Pre-heat oven to 325*F. Mix all ingredients together and pour into sprayed 8"x8" baking pan. Bake in the oven at 325*F for approximately 15 minutes. Cut into 10 even bars.  Serving Size: 1 bar Macros (does not include optional topping): Cal: 203 // fat: 8.5 // pro: 9 // carb: 20 // fib: 3.5   Add a little extra to your bars when you top the with our Buttery Blend Crumble!

Add all ingredients to a mixing bowl until well combined.  Spray a mini loaf pan with nonstick spray and bake at 350 for approximately 20 minutes.  Do not over bake.  Cooking times may vary slightly depending on oven.Macros do not include chocolate chips.  Add all ingredients to a mixing bowl until well combined.  Spray a mini loaf pan with nonstick spray and bake at 350 for approximately 20 minutes.  Do not over bake.  Cooking times may vary slightly depending on oven.Macros do not include chocolate chips.  

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.

Add all ingredients to a mixing bowl until well combined.  Spray a mini loaf pan with nonstick spray and bake at 350 for approximately 20 minutes.  Do not over bake.  Cooking times may vary slightly depending on oven.Macros per loaf will vary depending on ingredients used.  Add all ingredients to a mixing bowl until well combined.  Spray a mini loaf pan with nonstick spray and bake at 350 for approximately 20 minutes.  Do not over bake.  Cooking times may vary slightly depending on oven.Macros per loaf will vary depending on ingredients used.    1 scoop Devotion Sinful Cinnamon Flavor Protein Powder  1/4 C Oatmeal 1/4 C Ripe Mashed Banana 1/4 C Liquid egg whites 1 tsp Baking powder 1 tsp Cinnamon 1 TBSP Brown Sugar Substitute 1 TBSP Chopped walnuts Sugar Free Chocolate Chips, if desired Add all ingredients to a mixing bowl until well combined.  Spray a mini loaf pan with nonstick spray and bake at 350 for approximately 20 minutes.  Do not over bake.  Cooking times may vary slightly depending on oven. Macros per loaf will vary depending on ingredients used.  

Add all ingredients to a mixing bowl until well combined.  Spray a mini loaf pan with nonstick spray and bake at 350 for approximately 20 minutes.  Do not overbake.  Cooking times may vary slightly depending on oven. Get our brownie protein powder 12 pack to keep consistent portions on hand for repeat recipes and everyday use. Add all ingredients to a mixing bowl until well combined.  Spray a mini loaf pan with nonstick spray and bake at 350 for approximately 20 minutes.  Do not overbake.  Cooking times may vary slightly depending on oven. Get our brownie protein powder 12 pack to keep consistent portions on hand for repeat recipes and everyday use.   Macros per loaf:  238 cal// 29g P// 24g C// 3g F

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 :)

Press out dough into square, about 1/4 inch thick. Spread Cinnamon Butter mixture all over dough. Cut into 4 and roll up each piece like pinwheel. Place in greased muffin tin and bake at 350° for 25 minutes. Press out dough into square, about 1/4 inch thick. Spread Cinnamon Butter mixture all over dough. Cut into 4 and roll up each piece like pinwheel. Place in greased muffin tin and bake at 350° for 25 minutes.     Macros per Serving:  112 Calories// 12g Protein// 9g Net Carbs   Recipe Courtesy of Katrina Christine :)  

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 to desired consistency. Mix Ins & Toppings are optional, but sprinkles are always recommended! 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 to desired consistency. Mix Ins & Toppings are optional, but sprinkles are always recommended! 

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 to desired consistency.  Scoop into glass and add Root Beer zero... and 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 to desired consistency.  Scoop into glass and add Root Beer zero... and enjoy!