Lemon Coconut Protein Doughnuts

National doughnut day calls for a new doughnut recipe. I thought lemon and coconut sounded pretty good so I created this delicious recipe🍋🍩

I use VitaFiber syrup in my recipe but you can substitute any sticky sweetener such as maple syrup or honey. VitaFiber is a high fiber sugar substitute. Check their website out for more info, It’s an amazing product.

For protein I use LeanFit, they have an All-in-One protein that bakes amazing which I used in this recipe. A plant based or whey protein should still work ok if that’s what you have on hand, using whey might lead to a little drier doughnut though.

Here is the recipe 👇🏽

Lemon Coconut Protein Donuts

Ingredients:
Yield 8-10 donuts

DONUTS:
½ cup oat flour
½ cup LeanFit All-in-One protein powder
1 tsp baking powder
½ tsp cinnamon
¼ cup shredded coconut
¼ cup applesauce
¼ cup VitaFiber syrup or maple syrup
¼ cup fresh squeezed lemon juice
½ tsp pure vanilla extract
1 tsp apple cider vinegar
1 egg

FROSTING:
125g cream cheese
½ scoop LeanFit vanilla whey
1 Tbps VitaFiber syrup or maple syrup
1 tsp lemon juice

Coconut & lemon rind for garnish

Directions:

Preheat oven to 350ºF and grease donut pan. Combine all dry ingredients in bowl. Whisk together wet ingredients in separate bowl then fold the wet into dry ingredients. Place batter into a Ziploc or sandwich bag, cut corner and pipe into donut tray. Bake for 10-12 mins. Repeat with remaining batter. Let donuts cool before frosting. Whisk frosting ingredients together until smooth and spread onto donuts, garnish with shredded coconut and lemon rind.

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Double Chocolate Protein Muffins

At just 99 calories per muffin, these chocolaty muffins are the perfect healthy snack!

And you’ll love that they are high in protein and fiber using LeanFit Naturals Protein and VitaFiber IMO. They are also packed with antioxidants. Check below for the recipe 👇🏽

DOUBLE CHOCOLATE PROTEIN MUFFINS

Yield 12-14 muffins

INGREDIENTS

Dry
•1 cup Gluten Free Only Oats Oat Flour
•2 scoops LeanFit Chocolate whey naturals
•1/3 cup cacao powder
•¼ tsp salt
•½ tsp cinnamon
•1 tsp baking powder
Wet
•2 eggs
•½ cup VitaFiber syrup *see below for subs
•½ cup 2% Greek yogurt
•1/3 cup unsweetened applesauce
•1 tsp pure vanilla extract
•¼ cup unsweetened almond milk
•1/3 cup Lily’s Sugar Free dark chocolate chips

METHOD
1. Preheat oven to 350°F and line or grease 12 muffin tin.
2. Mix together the dry ingredients in a large bowl.
3. Beat eggs, syrup, Greek yogurt, applesauce, vanilla and almond milk in separate bowl.
4. Pour the wet ingredients into the dry ingredients, and fold everything together. Be careful not to over stir the batter (If to dry add 1-2 tablespoons of milk if needed).
5. Fold in chocolate chips.
6. Evenly divide the batter among muffin tin (I got 14 muffins). If desired, add chocolate chips on top of each muffin.
7. Bake between 15 to 20 minutes, or until you can pierce the muffin with a
toothpick and it comes out clean.
8. Let cool on wire rack.

MACROS

Calories: 99 | Fat: 3g | Carb: 12g (Fiber 4.1g / Sugar 1.2g) | Protein 7g

*Can substitute maple syrup, honey or any sticky sweetener in place. A granulated sugar could be used but you may need more liquid, adjust accordingly.

Spinach Protein Muffins

Looking for a way to sneak some greens into your diet or your children’s diet? Look no further! These green muffins taste nothing like the hidden spinach packed inside them. Bonus is they are high in protein with LeanFit CompleteGreens 👍🏽

Spinach Protein Muffins

Ingredients:

Dry:
•1½ cups All purpose flour, unbleached
•½ cup (45g) LeanFit CompleteGreen protein powder
•½ cup coconut sugar
•2 tsp baking powder
•Pinch salt
Wet:
•1 Cup Spinach, packed
•½ Cup mashed banana or applesauce
•¼ cup coconut oil
•2 eggs
•1 tsp pure vanilla extract
•¼ cup almond milk

Method:
Preheat oven to 325ºF and line muffin tin with 12 liners or grease, set aside. In large bowl combine all dry ingredients, set aside. In blender add all wet ingredients and blend until smooth, scraping down sides a couple times if needed. Add wet ingredients to dry ingredients and fold together until just combined. Portion into muffin liners (I use an ice cream scoop to portion). Bake for 20 minutes in preheated oven or until toothpick comes clean.

Chocolate Protein Eggies

I created these last year for Easter and knew I had to make them again this year. Instead of making them large, I made them smaller so if you want to eat 1, 2 or 3 you can! I also have included my homemade chocolate recipe that I used to coat the eggies. Recipe below.

Chocolate Protein Eggs

Ingredients:

•2 Scoops (64g) Chocolate LeanFit 100% Whey Naturals Protein
•½ Cup Coconut Flour (can swap for ¼ cup casein & ¼ cup coconut flour also for higher protein)
•¼ Cup Almond Flour
•¼ Cup Cacao Powder
•¼ Cup Nut Butter (I used Cashew butter)
•¼ Cup VitaFiberIMO Syrup (Can sub maple syrup/honey)
•¼ Cup Almond Milk

Method:

Mix together all dry ingredients in bowl and set aside. In medium saucepan heat nut butter and VitaFiber until smooth; stir in almond milk. Using spatula add nut butter mixture to dry ingredients and press together then use your hands to knead dough together (add more almond milk 1Tbsp at a time if too dry). Split dough into 12 even pieces or 24 if you want smaller pieces. Using your hands form each batter piece into egg shape, place on parchment paper and then store in fridge to firm. Coat in your favourite melted chocolate or make your own as below.

Macros: (12) *Large size
Calories: 98 | Carb: 10g (Fiber 6g/Sugar 1g) | Fat: 5g | Protein: 7g

(24 for smaller size – macros halved)

Homemade Chocolate

Ingredients:

•¼ Cup Coconut Oil
•¼ Cup Cacao Powder
•2-4 Tbsp VitaFiberIMO Syrup (or maple syrup/honey/liquid sweetener)

Method:

Heat coconut oil to a liquid and stir in cacao powder and sweetener. Coat protein eggs and pour leftovers into molds or silicone muffin cups for a snack later.

Peanut Butter Cup Cookies

Party favours anyone? I had some friends over for a small Christmas get together so they each left with a bag of these Peanut butter cup thumbprint cookies. I have made these before but with processed sugars so this time I swapped out white sugar for Xylitol and brown sugar for coconut sugar and they turned out just as amazing! If you don’t have access to Xylitol any granulated sugar should work in its place.

The key step is to press a mini peanut butter cup into the cookies as soon as they are removed from the oven.

Let cool slightly and pop the cookie out with a knife. I only have one 24 cup mini muffin tin so I had to put two batches in the oven, so I popped them out while still warm but very carefully.

Here is the recipe 👇🏽

Peanut Butter Cup Cookies

Ingredients:

•1-3/4 cups all-purpose unbleached flour (Bob’s Red Mill)
•1/2 teaspoon Pink Himalayan salt
•1 teaspoon baking soda
•1/2 cup butter, softened
•1/2 cup granulated Xylitol
•1/2 cup natural peanut butter
•1/2 cup coconut sugar
•2 egg whites or 1 egg
•1 teaspoon pure vanilla extract
•2 tablespoons almond milk or choice
•32-40 miniature chocolate covered peanut butter cups

Directions:

Preheat oven to 350°F. Sift together the flour, salt and baking soda; set aside.

Cream together the butter, sugar, peanut butter and coconut sugar. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 32-40 balls and place each into an ungreased mini muffin pan.

Bake at 350°F for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each cookie. Cool and carefully remove from pan.

Yield 32-40 cookies

Let cook completely before distributing into bags. Stores for up to a week at room temperature or two weeks in fridge.

Banana PB Skillet Cookie

This cookie is to die for! Best eaten fresh out of the oven with a scoop of your favourite ice cream! I used two 5″ small cast iron skillets but a standard large cast iron skillet will work as well. Alternatively you could use a 8×8 glass baking dish and slice into bars. I also added LeanFit completegreen protein powder for extra protein and VitaFiber IMO syrup for extra fiber. So happy with this recipe, definitely going to make again soon!

Top with ice cream!!


Recipe:
Banana PB Skillet Cookie

Dry:
•½ Cup oat flour
•¼ Cup almond flour
•¼ Cup coconut flour
•½ Cup (50g) LeanFit Completegreen Protein
•1 tsp baking powder
•½ tsp cinnamon
•Pinch Himalayan pink salt

Wet:
•2 Ripe bananas (appx. 2 cups mashed)
•⅓ Cup coconut oil, melted
•⅓ Cup peanut butter or choice of nut butter
•¼ Cup VitaFiber IMO Syrup or maple syrup
•1 Large egg
•2 Egg whites
•1 tsp vanilla extract

Add-in:
•½ cup dark chocolate, chopped or chips

Directions:
Preheat oven to 325ºF, grease two 5” cast iron skillets or large cast iron skillet with coconut oil. Combine all dry ingredients in bowl and set aside. In separate bowl whisk all wet ingredients. Fold wet ingredients into dry ingredients and fold in chocolate chips. Pour into two 5inch cast iron skillets or into one large skillet. Sprinkle extra chocolate on top and bake in preheated oven for 20-22 minutes. Eat right away and save extras for up to a week in fridge. I was able to get 12 servings. These could also be made into bars by using a 8×8 glass baking dish.

Enjoy ✌😋

*Update – I remade in my large cast iron skillet and turned out great!

Gingerbread Protein Truffles

It’s that time of the year again to make truffles! These are super simple to make. They are also vegan, grain and gluten free!


Gingerbread Protein Truffles


Ingredients:
•1/2 cup peanut butter or nut/seed butter of choice
•1/3 cup LeanFit Protein CompleteGreen protein powder
•1/3 cup ground flax seeds
•3 Medjool dates
•1 tsp ginger
•1/2 tsp cinnamon
•1/2 tsp nutmeg
•1/4 tsp cloves

Method:
Process all ingredients in food processor, scraping sides down as needed until you get crumbly dough that sticks together.  Roll into tablespoon sized balls. Yield 14 balls. I also rolled in cocoa powder and hemp hearts.