Blueberry Cinnamon Cup-Cake - serves 1

1/4 cup oat flour
2 tbsps Ideal brown xylitol sweetener
1 tbsp unsweetened coconut flour
1/2 tbsp cinnamon powder
1/2 tsp baking powder
1 tbsp unsweetened apple sauce
1/4 cup liquid egg whites
1/4 cup unsweetened vanilla almond milk
1/2 tsp vanilla extract
1/4 cup blueberries





Cinnamon Protein Topping

1/2 scoop cinnamon protein powder
1/3 cup unsweetened vanilla almond milk


1. Combine dry ingredients and whisk together in a bowl.
2. Add wet ingredients and whisk until smooth. Stir in blueberries. 
3. Spray the inside of a big mug or small microwavable bowl with oil. 
4. Pour batter into mug and microwave for 2 1/2 minutes. Check if the top is solid. If it is still a little wet keep microwaving for 15 seconds at a time.
5. Mix ingredients for topping in a separate bowl until smooth.
6. Turn mug upside down onto a plate or bigger bowl or leave in the mug. 
7. Pour topping over cup-cake and sprinkle with a little more cinnamon powder. Serve immediately.


CALORIES PER SERVING; 330 cals
CARBOHYDRATES; 47g
PROTEIN; 26g
FAT; 6g
FIBER; 10g

Chocolate Peanut Butter Cup-Cake - serves 1

1/4 cup oat flour
2 tbsps raw cacao powder
2 tbsps Ideal brown xylitol sweetener
1/2 tsp baking powder
1 tbsp PB2 with premium chocolate
2 tbsps unsweetened apple sauce
1/4 cup liquid egg whites
1/4 cup unsweetened chocolate almond milk

Chocolate Peanut Butter Topping

2 tbsps PB2 with premium chocolate
1 pkt stevia in the raw
1/4 cup unsweetened chocolate almond milk

1. Combine dry ingredients and whisk together in a bowl.
2. Add wet ingredients and whisk until smooth.
3. Spray the inside of a big mug or small microwavable bowl with oil. 
4. Pour batter into mug and microwave for 2 minutes. Check if the top is solid. If it is still a little wet keep microwaving for 15 seconds at a time.
5. Mix all ingredients for topping in a separate bowl until smooth.
6. Turn mug upside down onto a plate or bigger bowl or leave in the mug. 
7. Pour topping over cup-cake. Serve immediately. 

CALORIES PER SERVING; 312 cals
CARBOHYDRATES; 49g
PROTEIN; 22g
FAT; 7g
FIBER; 9g 

Since creating these I think I've had them almost every morning. I'm hooked! I literally can't get enough of the flavours. I am a sweet tooth believe it or not, so when I can come up with a recipe that satisfies my sweet tooth, it's hard to stop eating it. This does the trick and I am always excited in the mornings when I've put these on my meal plan. 









Banana Pancakes - serves 1

1/2 cup oats
1/2 banana
1/4 cup liquid egg whites
1/4 cup unsweetened vanilla almond milk
1 scoop vanilla or cinnamon protein powder
1/2 tsp cinnamon powder 

Chocolate Peanut Butter Topping

2 tbsps PB2 with premium chocolate
1/2 pkt of stevia in the raw
1/4 cup unsweetened chocolate almond milk (more if you like it runny, less if you want a paste)

1. Put all ingredients for cakes into your blender and blend until you have a smooth batter.
2. Pour batter into a preheated (just below medium heat) non-stick pan into as many pancakes as you can fit.
3. Flip when tops have solidified a little or when you start seeing bubbles.
4. Meanwhile, mix all of the ingredients for the topping together until smooth. Add more almond milk if you want a runny sauce like mine. It goes a lot further.
5. When pancakes are golden brown, put one of a plate and top with a little of the topping, then place another cake on top and repeat until all cakes and sauce are plated. 

OPTIONAL: Like I said above, I am a sweet tooth so I even drizzle some Walden Farms zero calorie Pancake Syrup on top of mine to finish them off. 

CALORIES PER SERVING; 407 cals
CARBOHYDRATES; 48g
PROTEIN; 43g
FAT; 6g
FIBER; 8g