Delicious Recipes from Devotion

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

Preheat oven to 350. Apply non-stick spray/oil to 5 of the wells of a full-size done pan. If using a silicone baking pan, place on baking sheet and set aside.In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Combine dry ingredients with liquids and mix well.Pour ⅓ C of batter into each well, and bake until cooked through, approximately 18 minutes, being careful not to overbake.Remove from oven and allow to cool a few minutes on cooling rack. Enjoy warm or allow to cool and frost if desired. You can get the Devotion brownie protein powder 12 pack to keep consistent portions on hand for repeat recipes and everyday use.For Fudge Mint Protein glaze, mix 1 scoop Brownie Batter protein with Mint extract or zero calorie mint syrup and enough water to get the consistency desired, less for spreadable pudding-like frosting, more for a glaze that can be dipped or drizzled.Macros per donut (with glaze): Cal: 117 // Fat: 4g // Carbs: 6g //  Fiber: 3g // Pro: 15g Preheat oven to 350. Apply non-stick spray/oil to 5 of the wells of a full-size done pan. If using a silicone baking pan, place on baking sheet and set aside.In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Combine dry ingredients with liquids and mix well.Pour ⅓ C of batter into each well, and bake until cooked through, approximately 18 minutes, being careful not to overbake.Remove from oven and allow to cool a few minutes on cooling rack. Enjoy warm or allow to cool and frost if desired. You can get the Devotion brownie protein powder 12 pack to keep consistent portions on hand for repeat recipes and everyday use.For Fudge Mint Protein glaze, mix 1 scoop Brownie Batter protein with Mint extract or zero calorie mint syrup and enough water to get the consistency desired, less for spreadable pudding-like frosting, more for a glaze that can be dipped or drizzled.Macros per donut (with glaze): Cal: 117 // Fat: 4g // Carbs: 6g //  Fiber: 3g // Pro: 15g 1 scoop Devotion Nutrition Brownie Batter Protein Powder mint extract or zero calorie mint flavoring 2 TBSP (14g) coconut flour 2 TBSP (14g) almond flour 2 TBSP cocoa powder (dutch-processed, if available, for richest flavor) 1 ¼  tsp baking powder 1 egg 5 fl oz liquid egg whites 3 fl oz unsweetened almond milk    Preheat oven to 350. Apply non-stick spray/oil to 5 of the wells of a full-size done pan. If using a silicone baking pan, place on baking sheet and set aside. In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Combine dry ingredients with liquids and mix well. Pour ⅓ C of batter into each well, and bake until cooked through, approximately 18 minutes, being careful not to overbake. Remove from oven and allow to cool a few minutes on cooling rack. Enjoy warm or allow to cool and frost if desired. You can get the brownie protein powder 12 pack to keep consistent portions on hand for repeat recipes and everyday use.   Macros per donut (⅕ recipe): Cal: 93 // Fat: 3.9 // Sat Fat: 1.4 // Carbs: 5.5 //  Fiber: 2.9 // Pro: 10.4 // Sugar: 0.3 For Fudge Mint Protein glaze, mix 1 scoop Brownie Batter protein with Mint extract or zero calorie mint syrup and enough water to get the consistency desired, less for spreadable pudding-like frosting, more for a glaze that can be dipped or drizzled. Macros per donut (with glaze): Cal: 117 // Fat: 4.3 // Sat Fat: 1.4 // Carbs: 6.3 //  Fiber: 3.3 // Pro: 14.8 // Sugar: 0.3  

Whisk all ingredients besides bread together into a batter made with Bananas Foster french toast protein powder. Dip and coat bread on both sides and transfer to a preheated pan sprayed with non-stick cooking spray.  Cook on medium heat until golden brown, flip and cook the other side.  Enjoy with the caramelized bananas and drizzle if desire or sugar free syrup.Macros do not include fruit or syrup. Whisk all ingredients besides bread together into a batter made with Bananas Foster french toast protein powder. Dip and coat bread on both sides and transfer to a preheated pan sprayed with non-stick cooking spray.  Cook on medium heat until golden brown, flip and cook the other side.  Enjoy with the caramelized bananas and drizzle if desire or sugar free syrup.Macros do not include fruit or syrup.

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 

Prepare the oats to your liking and consistency. In another bowl or to the side of this current bowl, add a few tablespoons of water to the protein powder to make a pudding consistency about 1/4 of a cup. Pour over the top or spread across top with banana slices and walnuts, and a sprinkle of cinnamon and enjoy.Prepare the oats to your liking and consistency. In another bowl or to the side of this current bowl, add a few tablespoons of water to the protein powder to make a pudding consistency about 1/4 of a cup. Pour over the top or spread across top with banana slices and walnuts, and a sprinkle of cinnamon and enjoy.

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 the chia seeds and 1/2 cup of milk in a jar. Next, blend the protein powder with the rest of the milk and pour on top of the Chia seed blend. Add your sliced bananas and refrigerate for at least 6 to 8 hours if not overnight. ENJOY!Combine the chia seeds and 1/2 cup of milk in a jar. Next, blend the protein powder with the rest of the milk and pour on top of the Chia seed blend. Add your sliced bananas and refrigerate for at least 6 to 8 hours if not overnight. ENJOY!

Add all ingredients in a mason jar or container and shake or stir to combine. Place in refrigerator overnight and enjoy in the morning. Optional to add sliced bananas, chocolate chips or walnuts, ENJOY!Add all ingredients in a mason jar or container and shake or stir to combine. Place in refrigerator overnight and enjoy in the morning. Optional to add sliced bananas, chocolate chips or walnuts, ENJOY!

Add all dry ingredients to a medium bowl and mix well. Add wet to dry until completely moistened. Fold in fresh blueberries. Spray 2 mini loaf pans (3 x 5) with non-stick spray and divide batter between each. Bake at 350 degrees for 25-30 minutes or until middle is set. Remove from oven and let cool.Add all dry ingredients to a medium bowl and mix well. Add wet to dry until completely moistened. Fold in fresh blueberries. Spray 2 mini loaf pans (3 x 5) with non-stick spray and divide batter between each. Bake at 350 degrees for 25-30 minutes or until middle is set. Remove from oven and let cool.  ¾ C Canned pumpkin     •    ¾ Liquid egg whites     •    1 tsp Baking powder     •    ¾ C Fresh blueberries     •    1 C Old Fashioned Oats (⅓ C whole, ⅔ C ground into flour)

Blend all ingredients together until smooth in a personal blender and it is the texture that you prefer.OPTIONAL: add banana slices, frozen banana, peanuts or peanut butter, as well as top it with some whipped cream if you desire!Blend all ingredients together until smooth in a personal blender and it is the texture that you prefer.OPTIONAL: add banana slices, frozen banana, peanuts or peanut butter, as well as top it with some whipped cream if you desire!    1 Scoop Devotion Nutrition Bananas Foster Protein Powder 1 C ice (shake) 2 C ice (fluff) 1 C water Add ingredients to a high speed blender or nutribullet and blend into a creamy shake or fluff!  Optional: Top with sugar free chocolate syrup or chocolate chips!  

Combine water with the protein powder using your Devotion nutrition frother or in a shaker cup. Pour over hot or iced coffee and enjoy!Combine water with the protein powder using your Devotion nutrition frother or in a shaker cup. Pour over hot or iced coffee and enjoy!

Preheat oven to 350F. Spray an 8x8 pan or bread pan with nonstick cooking spray. Take 4 pieces of bread and tear into pieces or cut in half. Whisk together the egg whites and protein powder until completely combined. Pour over bread pieces in the pan. Top with optional toppings if you want. Bake for about 25-30 minutes for until slightly browned and bread is toasted. Top with syrup or your favorite nut butter if you’d like to.  Enjoy!!! Preheat oven to 350F. Spray an 8x8 pan or bread pan with nonstick cooking spray. Take 4 pieces of bread and tear into pieces or cut in half. Whisk together the egg whites and protein powder until completely combined. Pour over bread pieces in the pan. Top with optional toppings if you want. Bake for about 25-30 minutes for until slightly browned and bread is toasted. Top with syrup or your favorite nut butter if you’d like to.  Enjoy!!! 

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

Combine all ingredients in a small personal blender or bowl. Allow batter to sit and rest while waffle iron heats up. Using a small amount of batter add to the waffle maker and cook for 2-3 minutes or until lightly browned and crispy. Repeat until all batter has been used. Top with optional toppings if you choose and enjoy. Combine all ingredients in a small personal blender or bowl. Allow batter to sit and rest while waffle iron heats up. Using a small amount of batter add to the waffle maker and cook for 2-3 minutes or until lightly browned and crispy. Repeat until all batter has been used. Top with optional toppings if you choose and enjoy.

Combine all of the filling ingredients in a small bowl. Roll out your puff pastry sheet onto a parchment paper lined counter. Spread your filling inside and roll up the entire sheet. Slice into cinnamon rolls and place on a parchment paper lined baking sheet. Bake at 350°. for 15 to 18 minutes or until lightly golden brown. While they are baking, combine your icing ingredients being careful to add the milk slowly until the consistency you would like is there. Remove cinnamon rolls from the oven and drizzle the icing on top. Enjoy!Combine all of the filling ingredients in a small bowl. Roll out your puff pastry sheet onto a parchment paper lined counter. Spread your filling inside and roll up the entire sheet. Slice into cinnamon rolls and place on a parchment paper lined baking sheet. Bake at 350°. for 15 to 18 minutes or until lightly golden brown. While they are baking, combine your icing ingredients being careful to add the milk slowly until the consistency you would like is there. Remove cinnamon rolls from the oven and drizzle the icing on top. Enjoy!

Combine all dry ingredients in a bowl. Add wet ingredients. Using a baking sheet lined with parchment paper spread the granola mixture out. Lay another piece of parchment paper on top to get thin enough so it will get crispy in the oven.Bake in the oven on 350° for 15 to 20 minutes. Keep checking to make sure it does not burn. Once it is golden brown turn oven off and vent the oven slightly. Allowed to cool inside of the oven. This will continue firming up the granola without burning it.After the granola has completely cooled down, and no moisture is left in it. Break into pieces and store in an airtight container to keep it crispy.Combine all dry ingredients in a bowl. Add wet ingredients. Using a baking sheet lined with parchment paper spread the granola mixture out. Lay another piece of parchment paper on top to get thin enough so it will get crispy in the oven.Bake in the oven on 350° for 15 to 20 minutes. Keep checking to make sure it does not burn. Once it is golden brown turn oven off and vent the oven slightly. Allowed to cool inside of the oven. This will continue firming up the granola without burning it.After the granola has completely cooled down, and no moisture is left in it. Break into pieces and store in an airtight container to keep it crispy.

Blend all ingredients together until a thick creamy batter forms pour into a lined loaf pan and freeze overnight. Once fully firm, top with a melted chocolate drizzle (optional) and cut into 16 pieces.Store in the fridge to keep firmBlend all ingredients together until a thick creamy batter forms pour into a lined loaf pan and freeze overnight. Once fully firm, top with a melted chocolate drizzle (optional) and cut into 16 pieces.Store in the fridge to keep firm

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

Preheat oven to 350 degrees and lightly grease a 9 x 13 inch baking pan. In a bowl, whisk together avocado oil, water, eggs, and Greek yogurt until the mixture is smooth.Add the cake mix and Devotion Nutrition Brownie Batter Protein Powder. Fold the dry ingredients into the wet mixture until a thick batter forms.Pour the batter into the pan and spread it evenly.Bake for 28 to 30 minutes, or until the center is set and a toothpick inserted comes out clean.Allow the cake to cool completely in the pan, then invert it onto a cutting board.Shape the TreesOnce cooled, carefully slice the cake horizontally to create two thinner layers.Using a Christmas tree cookie cutter, cut out tree shapes from each layer. You should get about 22 trees, which will create 11 sandwich-style treats.Make the Chocolate Cream FillingIn a bowl or stand mixer, beat together the softened butter, powdered sweetener, cocoa powder, and vanilla extract until the filling is light and fluffyAssemble the Tree SandwichesSpread a layer of the chocolate cream filling on half of the tree cutouts.Top each one with a second tree to create a sandwich, gently pressing so the filling spreads to the edges.Coat in ChocolateMelt dark chocolate with coconut oil in 30 second intervals in the microwave, stirring between each round.Dip each tree sandwich into the melted chocolate, letting any excess drip off and place on a parchment-lined baking sheet. Place all cakes in the refrigerator for about 30 minutes.Decorate and ServeOnce chilled, drizzle the trees with melted white chocolate and finish with sprinkles for a festive touch.Store in the refrigerator until ready to serve. These hold their shape beautifully and make a fun, protein-packed holiday treat.Preheat oven to 350 degrees and lightly grease a 9 x 13 inch baking pan. In a bowl, whisk together avocado oil, water, eggs, and Greek yogurt until the mixture is smooth.Add the cake mix and Devotion Nutrition Brownie Batter Protein Powder. Fold the dry ingredients into the wet mixture until a thick batter forms.Pour the batter into the pan and spread it evenly.Bake for 28 to 30 minutes, or until the center is set and a toothpick inserted comes out clean.Allow the cake to cool completely in the pan, then invert it onto a cutting board.Shape the TreesOnce cooled, carefully slice the cake horizontally to create two thinner layers.Using a Christmas tree cookie cutter, cut out tree shapes from each layer. You should get about 22 trees, which will create 11 sandwich-style treats.Make the Chocolate Cream FillingIn a bowl or stand mixer, beat together the softened butter, powdered sweetener, cocoa powder, and vanilla extract until the filling is light and fluffyAssemble the Tree SandwichesSpread a layer of the chocolate cream filling on half of the tree cutouts.Top each one with a second tree to create a sandwich, gently pressing so the filling spreads to the edges.Coat in ChocolateMelt dark chocolate with coconut oil in 30 second intervals in the microwave, stirring between each round.Dip each tree sandwich into the melted chocolate, letting any excess drip off and place on a parchment-lined baking sheet. Place all cakes in the refrigerator for about 30 minutes.Decorate and ServeOnce chilled, drizzle the trees with melted white chocolate and finish with sprinkles for a festive touch.Store in the refrigerator until ready to serve. These hold their shape beautifully and make a fun, protein-packed holiday treat.

Combine all ingredients together until smooth. Fill the mini graham cracker crust and refrigerate option to add a little whipped cream to the top when you serve them.Combine all ingredients together until smooth. Fill the mini graham cracker crust and refrigerate option to add a little whipped cream to the top when you serve them.

Combine Gingerbread protein, applesauce, and egg together and pour into a microwave safe nonstick sprayed bowl. Microwave for 90 seconds to 2 minutes, depending on your microwave. While this is cooking, combine the half scoop of Angel Food Cake protein and milk or water 1 tablespoon at a time to make the glaze. Remove cake from microwave and place on a plate then spread the icing over the top. Add sprinkles, if desired. Combine Gingerbread protein, applesauce, and egg together and pour into a microwave safe nonstick sprayed bowl. Microwave for 90 seconds to 2 minutes, depending on your microwave. While this is cooking, combine the half scoop of Angel Food Cake protein and milk or water 1 tablespoon at a time to make the glaze. Remove cake from microwave and place on a plate then spread the icing over the top. Add sprinkles, if desired.

Blend ingredients together. It takes a little time then they’re readyPreheat air fryer to 350. Spray hands and carefully make the batter into 4 donut “holes”. Add the optional blueberries on top and press down.  Air Fry at 350 for 4-6 minutes. All air fryers may vary for cooking times. Remove, allow to cool and enjoy! Prepare yourself to make many batches of these because the entire family will love them. try using different flavor, yogurt, or fruit in the center to change it up.Blend ingredients together. It takes a little time then they’re readyPreheat air fryer to 350. Spray hands and carefully make the batter into 4 donut “holes”. Add the optional blueberries on top and press down.  Air Fry at 350 for 4-6 minutes. All air fryers may vary for cooking times. Remove, allow to cool and enjoy! Prepare yourself to make many batches of these because the entire family will love them. try using different flavor, yogurt, or fruit in the center to change it up.

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.