Bars, Balls, Muffins, and Rolls

Makes 14 - 6.77 grams protein each

265 grams (2 ½ cups)of a high protein buttermilk pancake mix like Kodiak

1/2 cup of zero calorie sweetener, I use Lakanto Monkfruit Classic

2 tsp of baking powder

¼ tsp of salt

2 eggs

1/2 cup of fat free plain Greek yogurt, I use Fage 0%

1  tsp of vanilla extract

½ cup of water

2 tbsp olive oil - get that healthy fat in

2 cups of blueberries

1 tbsp lemon zest

1/4 cup fresh squeezed lemon juice

2 tsp golden sweetener, like Lakanto Monkfruit Golden

Preheat oven 375 degrees, grease cupcake tin.

Mix dry ingredients (except sweeteners) in a medium bowl.  In a large bowl add white sweetener and lemon zest, mix and mash until sweetener has a yellow tint. Add wet ingredients, whisk until well combined. Add dry to wet, stir until just combined.  Fold in blueberries. Using a

2 ½” wide scoop of batter for each.  Sprinkle golden sweetener over top.

Bake 20-25 minutes. Let cool 5 minutes before removing from pan.

Super easy, if you do not have left over apple pie filling you can probably just use 2 bananas

2 cups of whole old-fashioned oats

4 oz. of no sugar added apple pie filling (about 6 pieces of apple)

1 medium banana

Add apple pie filling and banana then oats to a blender and continue to pulse until oats are moist. Spread into an 8x4 loaf pan

Bake 375 degrees for 15 minutes, let cool in pan for 5 minutes. Remove and slice into 6 bars

5.6 grams of protein each

Serves 8

Peanut butter and peanuts in every bite.

1/2 cup of organic crunchy peanut butter, I use Great Value (Walmart brand)

1/4 cup of sugar free maple syrup, Maple Grove Farms

1/2 cup of unsweetened applesauce

1/2 cup (53 grams) of high protein pancake mix, Kodiak Buttermilk Pancake & Waffle mix is

my go-to

Preheat oven 350 degrees, grease 8x4 loaf pan

Add peanut butter and maple syrup to a medium bowl, stir to combine, add pancake mix and combine. Finally stir in applesauce.

Spread evenly in prepared pan.

Bake 15-18 minutes, I did 18, let cool in pan.

No, they are not huge pieces but totally satisfying.

Serves 12  

8 oz. weight of Sugar Free Brownie Mix

1 Egg

5 Tbsp of Unsweetened Applesauce

3 oz. of Sugar Free Semi Sweet Chocolate Chips Divided

32 Grams or ½ cup of unsweetened Shredded Coconut

25 Grams of Sliced Almonds

Preheat oven 350 degrees, line an 8x8 non stick baking pan with parchment paper.

Combine Brownie Mix, Egg and Applesauce, stir in 1 oz. of chocolate chips. Pour and spread evenly into baking pan.  Bake 5 minutes, remove from oven.  Sprinkle with remaining 2oz. of chocolate chips, then add coconut and finally almonds.

Bake 15-20 minutes. I did 20.  Remove from oven and let cool 10-15 minutes. Lift out of pan and slice. 

Soft base, crunchy top with a sweet jam filling.  

2 cups (212g) of high protein, pancake mix, I use Kodiak buttermilk

½ cup sweetener, I use Lakanto, Monkfruit

1/4 teaspoon each of cinnamon, baking soda, salt

6 TBSPS of light butter, I use imperial 27% vegetable oil

1 TSP lemon zest

1 TSP vanilla extract

8 TPBSP sugar free, blackberry, jam, I used Smucker’s

Preheat oven to 325° liberally grease an 8 x 8 baking dish

To a medium bowl, add pancake mix, sweetener, soda, salt, cinnamon whisk to combine, add vanilla, and lemon zest. Cut in butter.  Using a fork smash butter into dry ingredients. Continue to do this until you have a sandy texture throughout. When you squeeze it in your palm, it should stick together.

Using half of your mixture, press into baking dish evenly, bake 15 minutes remove from oven.  Add jam, spread evenly, top with remaining mixture, don’t press down.

Bake 30 to 35 minutes until top is golden brown.

Let cool 15 minutes before slicing.  Once completely cooled- store in fridge in airtight container

I used the base from my Blackberry Jam Bars to make this, works perfect as a pie crust.

Serves 9 

2 cups (212g) of high protein, pancake mix, I use Kodiak buttermilk

½ cup sweetener, I use Truvia Sweet Complete

1/4 teaspoon each of cinnamon, baking soda, salt

6 tbsps of light butter, I use imperial 27% vegetable oil

 1 tsp vanilla extract

308 grams of no sugar added apple pie filling, I use Great Value brand. Dice into small pieces.

Preheat oven to 325° parchment line & grease an 8 x 8 baking dish

To a medium bowl, add pancake mix, soda, salt, sweetener, cinnamon whisk to combine, add vanilla. Cut in butter; using a fork, smash butter into dry ingredients. Continue to do this until you have a sandy texture throughout. When you squeeze it in your palm, it should stick together.

Using half of the mixture, press into baking dish evenly, bake 15 minutes remove from oven.  Add apple pie filling spread evenly, top with remaining mixture, do not press down.

Bake 25 to 30 minutes until top is golden brown.

Let cool completely before slicing.  Store in fridge in airtight container

A healthy & filling low point snack

12 Muffins

2 large eggs

1 tsp baking powder

1 tsp of baking soda

1 1/2 tsps of ground cinnamon

½ tsp salt

2 cups unprocessed wheat bran

¾ cup flour

½ cup brown sugar substitute, I use Lakanto Monkfruit

½ cup FF Plain Greek Yogurt, I use Fage

3/4 cup water

3 over ripe medium mashed bananas

Preheat oven 350°, liberally grease muffin tin (12)

In a large bowl add water and wheat bran, mix, and let sit, while you prepare the rest.

Mash bananas in a medium bowl, whisk in egg & sweetener. Add yogurt and whisk again. Small bowl combine flour, cinnamon, salt, soda, powder. Add egg mixture to wheat bran, stir to combine, stir in flour mixture, 1/2 at a time. You'll notice the more you mix the wetter the batter will get.

Divide batter evenly between 12 muffins.

Bake 25-30 minutes. I did 25 minutes, toothpick check, perfect!!

Let cool in pan 10-15 minutes.

Serves 11

Preheat oven 375 degrees, grease a 12-cavity muffin tin

Dry Ingredients add to medium bowl and mix:

2 1/2 cups of high protein pancake mix, I use Kodiak Buttermilk

2 tsp of Baking Powder

1/4 tsp of Salt

2 tsp of ground cinnamon

1/4 tsp of nutmeg

1/2 cup of Brown Sugar Replacement, I use Monkfruit

Wet Ingredients: Add to large bowl

2 Mashed bananas 8.5oz. total weight

1 egg

1 tsp of Vanilla Extract

5/8 cup of water

Add dry to wet and mix with spoon until well blended

Using a 2 1/2" wide scoop fill each cavity with batter, chop 30 grams of pecans and sprinkle over top of each.

Bake 20-23 minutes, I did 23 Let cool 5 minutes.

Makes 7

1 cup (106 g) high protein pancake mix, I use Kodiak Cakes

1 tsp baking powder

45 grams Lily’s Mini Dark Chocolate Chips

1/3 cup unsweetened cocoa powder

¼ tsp salt

¼ cup of brown sugar replacement like Lakanto Monkfruit

1 tsp of instant coffee granules

1 egg

3/8 cup unsweetened applesauce

3 tbsp of unsweetened plain almond milk

1 tsp vanilla extract

Preheat oven 350°, grease 7 wells in a muffin tin

In one bowl, add all dry ingredients including chips, stir it up. In another smaller bowl add all wet ingredients, whisk well. Add wet to dry, stir, divide batter equally, about ¼ cup per muffin.

Bake 15-18 minutes.  Toothpick check at 15, if there is wet batter, bake additional 2-3 minutes. Inserted toothpick should have wet crumbs when pulled out. Do not overbake.

These are soft without being mushy.

Makes 6

Preheat oven 375 degrees, grease 6 muffin cavities

2 Medium ripe bananas

2 cups of whole grain old fashioned oats

1/4 tsp of baking soda

1/4 tsp of vanilla extract

1 egg

1 tsp of ground cinnamon

1/2 cup fresh blueberries

Mash bananas, whisk in egg & vanilla. Add oats, soda and cinnamon and mix until combined. Fold in blueberries. Fill each muffin cavity with batter and bake 20-25 minutes, I did 23.

Let cool in pan 10-15 minutes,

Serves 9

1 cup (106 grams) of high protein pancake mix, I use Kodiak Buttermilk Pancake Mix

½ tsp of vanilla extract

3 tbsp of lite vegetable spread, I use Imperial 27%

¼ tsp each of baking soda, cinnamon and salt

¼ cup of zero calorie sweetener, I like Truvia

1 21 oz. can of no sugar added cherry pie filling

Cheesecake topping: 4 oz. of room temperature 1/3 less fat cream cheese

1 egg , room temperature

3 tbsp of zero calorie sweetener

3 tbsp of non fat greek yogurt

Preheat oven to 350 degrees, line an 8x8 with parchment, have it hanging over sides (handles)

To a medium bowl, add pancake mix, sweetener, soda, salt, cinnamon whisk to combine, add vanilla. Cut in butter.  Using a fork smash butter into dry ingredients. Continue to do this until you have a sandy texture throughout. When you squeeze it in your palm, it should stick together. Spread evenly into pan. Bake 7 minutes, remove, let cool slightly, add and spread pie filling.

Beat together cream cheese, yogurt, sweetener, then beat in egg.  Spoon over pie filling, smooth gently to spread and cover pie filling entirely.  Bake 35 minutes. Let come to room temperature then refrigerate for at least 2 hours to set before slicing.

Serves 9

Preheat oven 350 degrees, greases 8x8 pan

8 oz. weight of Sugar Free Yellow Cake

4 Tbsp of Lite Butter Spread, I use 30% I Can’t Believe It’s Not Butter

2 oz. of Sugar Free Semi-sweet chocolate chips, like Lily’s

2 eggs

Melt butter add to cake mix, stir well add whisked eggs, stir by hand until completely combined.

Transfer to pan, sprinkle chips over top.

Bake 20 minutes.

Let cool for about 5 minutes, transfer to rack to finish cooling.

 Adapted from smartschoolhouse.com

Serves 8

2 Cups of All Purpose Flour (240 grams)

2 ½ tsp of baking powder

½ tsp salt

2tbsp of sugar replacement, like Lakanto Monkfruit

1 large egg

½ cup thick non fat plain greek yogurt, I use Fage

2 tbsp unsweetened plain almond milk

3 tsp brown sugar replacement, I use Lakanto

2 tsp ground cinnamon

40 sprays of a margarine, I use I Can’t Believe It’s Not Butter

1 tbsp of whipped cream cheese

¼ cup Powdered sweetener

1-2 tsp of almond milk

Preheat oven 350 degrees, grease glass 9” pie dish.  Mix brown sugar& cinnamon set aside.

In a medium bowl, add flour, remove 3 tsps to a small dish (will use for dusting) add baking powder, salt, stir to combine. Add egg, yogurt, milk & sweetener. Mix with a large spoon to a shaggy dough, turn out onto a flat surface, I use a rubber baking mat. Begin kneading,

15-20 times, it will start to get sticky but keep kneading.  Dust surface with some of the flour you removed to the small bowl, flour the top of the dough too and roll with rolling pin to a 8” wide x 14” long rectangle.  Spray evenly with margarine, sprinkle brown sugar/cinnamon mixture over top, leave one short edge without butter.

Roll short side to short, beginning opposite of the clean edge. Use the clean edge to pinch and seal the seam.   Cut the 8” log into  8 pieces (1” wide).

Place in greased 9” pie plate. Don’t crowd, give them room to expand while baking.

Bake 350 degrees 20-25 minutes, I did 23 minutes. Let cool 3 minutes in dish. Mix cream cheese with 2 tsps of almond milk, add powdered sweetener, mix. Spread over warm rolls

Kind of a cross between a banana blondie and banana bread. Super moist with a gooey center. No it's not underbaked, I did that yesterday, I know what underbaked is, lol.

These are plenty sweet with just the syrup and the bananas, no sugar needed.

Prepared all in one bowl

10 servings

2 Small bananas (about 88 grams each)

1 egg

1 tsp vanilla extract

½ cup nonfat plain Greek yogurt, I use Fage

¼ cup Sugar Free Maple Syrup

1 cup All Purpose Flour, I use Gold Medal

1 tsp baking soda

½ tsp salt

2.5oz sugar free semi-sweet chocolate chips, I use Lily’s

Preheat oven 350 degrees, grease 7x11 glass casserole dish

Mash bananas in a medium bowl, add, egg, yogurt, vanilla, syrup and whisk until combined, add flour, don’t dump it all in at once, shake it in, sprinkle in soda and salt.  Stir with large spoon until no more dry flour remains.  Fold in chips, can reserve some to sprinkle over top. Spread evenly into prepared dish.

Bake 23-27 minutes. I did 23.  Let cool 30 minutes in dish.  Slice into desired servings.

Super easy & quick

Serves 12

Preheat oven 350 for glass/ceramic or 325 for nonstick pan, grease 8x8 baking dish

Add to a medium bowl and mix:

8oz. weight of Sugar Free Brownie Mix, I use Pillsbury

1 egg

1/8 cup of unsweetened applesauce

1/8 cup of water.

2oz. of Sugar Free Chocolate Chips, I use Lily's Semi Sweet

Scrape batter into prepared dish, bake 20-23 minutes. I did 23.

Let cool a few minutes, I cut it in 4ths. removed each from pan and cut that into 3.

2 ½ cups of a High Protein Buttermilk Pancake Mix, love Kodiak

1 cup of White Granulated Sweetener, I use Lakanto Monkfruit Classic

2 tsp of Baking Powder

¼ tsp of Salt

2 Eggs

1/2 cup of Fat Free Plain Greek Yogurt, I use Fage 0%

1 ½ tsp of Vanilla Extract

½ cup of water

2 Tbsp of a melted butter spread, I use I Can’t Believe It’s Not Butter 30% Vegetable Oil

2 Cups of Diced Strawberries

1 ½ tsp of a turbinado sugar, I use Turbinado RAW

Preheat oven 375 degrees, grease a 12 cupcake tin.

Mix dry ingredients (except turbinado) in a large bowl.  Whisk together wet ingredients in a medium bowl,  add wet to dry, stir until just combined.  Fold in 1 ½ cups of strawberries. Using a

2 ½” wide scoop level scoop of batter for each.    Sprinkle remaining  ½ cup of strawberries and turbinado.

Bake 23-25 minutes. Let cool in pan 20 minutes.  

Yields 8  

2 cups (212 g) high protein pancake mix, I use Kodiak Buttermilk 

1 ½ tsp of baking powder

1/4 tsp salt

2 tbsps. of sugar replacement, like Lakanto Monkfruit

1 large egg

1 tsp vanilla extract

8 tsps. sugar free jelly

½ cup thick fat free plain Greek yogurt, I use Fage

2 tbsps. unsweetened plain almond milk

Preheat oven 350 °F, line a large baking sheet with parchment

In a medium bowl, combine dry ingredients, whisk, add egg, vanilla, yogurt & milk. Using a large spoon, mix until dough forms, transfer dough to flat surface sprinkled with pancake mix, pat out to 5”x8” rectangle, cut into 8 equal strips, roll each strip into a 12-13” log, starting at one end, begin to wind the dough, creating a spiral, keep winding until you have reached the other end, tuck end under and place on sheet. Thumb press center, add 1 tsp of jelly. Repeat with remaining dough.

Bake 12–15 minutes, toothpick check at 12 minutes, remove from baking sheet to cool. Dust with powdered sweetener. Feel free to add sugar-free maple syrup if you like.

9 Servings

Crust:

106 grams of high protein pancake mix, I use Kodiak Buttermilk Flapjack & Waffle Mix

3 tbsp of white sugar replacement, like Lakanto Monkfruit

1 tsp of vanilla extract

3 tbsp of lite butter spread, I use Imperial 27% vegetable oil

Lemon filling:

3 tbsps. plus 2 tsps. of sugar (real sugar)

2 tbsp of white sugar replacement

2 tsp lemon zest

3 large eggs

2 tbsp melted butter spread

1/3 cup fresh lemon juice

1 tbsp All Purpose Flour

Preheat oven to 350°, grease then line an 8x8 baking dish with parchment paper, leaving a 2” overhang(handles).

In a medium bowl add all crust ingredients, using a fork, smash butter into pancake mix until you have a sandy texture. You might need to press the remaining mixture together with your fingertips.

Press evenly into prepared dish, bake 12-15 minutes. Remove from oven when golden brown.

Make the filling while the crust is baking.

Use the same bowl if you wish, just wipe clean first. Add sweeteners and zest stir to combine. Add the eggs, whisk for 20 seconds, then add the cooled, melted butter and lemon juice, whisk, finally whisk in flour, pour over crust.

Bake for 12–15 minutes. When the center is stable, remove.  Let the dish cool for 45 minutes. Before serving, wrap in tinfoil and chill for at least an hour. Dust with powdered sugar replacement before slicing.

Makes 12

Calling it magic for my daughter, she comes into the kitchen and I told her try one of these (rolls), she replied “Did you make magic Mom?”, I replied you tell me, “Yep! these are good”. 

Dough:

1 16oz. box of Yellow Sugar Free Cake Mix, I use Pillsbury  

¼ cup of flour

½ cup of water

2 ¼ tsp of instant rapid rise yeast.

I used my stand mixer but you can use a wooden spoon.  Mix cake mix, flour, water, yeast until dough ball forms, will be tacky but not too sticky, cover and let rest an hour.

While that’s resting, make your filling.

Filling:

1 tbsp of sweetener

2 cups of fresh blueberries, if using frozen, defrost then rinse until water runs clear.

Toss blueberries with sweetener then add to saucepan, over medium heat bring berries to a boil, about 5-10 minutes.  Remove from heat and transfer to bowl, mashed down any berries that didn’t break.  Place in the refrigerate to cool completely.

Preheat oven 350 degrees

After your dough has rested, turn out onto a floured surface, since this dough is a little tacky, spray a sheet of parchment paper with cooking oil, like Pam, lay the sprayed side over the dough and roll out to a rectangle 10”x18” using your rolling pin.  

Then spread all but ½ cup of the berry sauce on your dough.     

Starting at long end closest to you, gently roll up towards the other long end, do this slowly without pressing down, lift from bottom, when you’re almost at the end about 3” before, take the 3” flap and bring it up over the rolled portion.  Using a sharp knife, cut 12 rolls. This is messy but well worth it!!!

Place rolls in a greased round pie dish, bake for 25-30 minutes, let cool a few minutes. Plate and drizzle a little sauce over top and enjoy. 

These are sweet just the way they are, no frosting needed. 

10 Balls

1 cup of old-fashioned oats, I use Quaker

¼ cup (40 grams you will get more if you weigh them) dried cranberries cherries, golden raisins, Great Value has a mixed bag you can get at Walmart.

8 tbsp of peanut butter powder, 32 grams for Sugar Free Pbfit Powder, please check your brand for the weight of 8 tbsps.

6 tbsps. of sugar free maple syrup, I use Maple Grove

1 tbsp of ground flaxseed. I have Spectrum Ground flaxseed with mixed berries

In a medium bowl, add 32 grams or 8 tbsp of pb powder, add syrup and mix into a smooth batter, add oats, add chopped dried fruit and flaxseed.  Mix until completely combined. Roll each one using a 1" cookie scoop, then put it on the baking sheet.

I weighed mixture and divided by 10 – 23 grams each.  1” cookie scoop packed will be close to 23 grams.

Place baking sheet in fridge until balls are cold/set.

Serves 10  (3 ½”x2” bars)

Crust:

In a medium bowl add:

1 ½ cups Heart Smart Biscuit & Pancake Mix, I use Bisquick

3 Tbsp of 50% Oil Butter Spread, Imperial is what I used

3 Tbsp of water, add another tsp, if needed.

Cut butter into flour/water, using a fork press the butter into the flour until you’ve incorporated most of the flour, reach in with your hand and smash mixture together into a soft playdough like ball. Flatten with rolling pin on a dry clean surface to 12”x9”.  Grease 11x7 casserole dish, transfer dough to dish, gently press dough to fit.   Place in refrigerator while you gather your filling ingredients and preheat oven.

Preheat oven 425 degrees

Pumpkin Filling:

Medium bowl whisk together:

1 15 oz. can of pumpkin puree

2 tsp of pumpkin pie spice

1 tsp of ground cinnamon

1/8 tsp of salt

3 large eggs

1/3 cup almond milk , unsweetened

1 tsp vanilla extract

½ cup sweetener, I use monkfruit

Take your cold crust out of the fridge and place on a baking sheet, add filling.

Bake for 15 minutes at 425 degrees, reduce heat to 350 degrees and bake an additional 45-55 minutes or until center is set.

Let cool, place in fridge until you’re ready to slice and serve, Don’t forget the cool whip!!!

(You may notice, once it starts cooling that a white film appears, don’t worry it’s the sweetener, just dap with a wet paper towel, mine disappeared completely by the time it was cold. 

Serves 12

You can double the cookies n cream quantity (56 g) or do ½ chocolate chips, up to you. Recipe shows ½ chocolate chips.

1 medium/large ripe banana, weighing about 5.5 oz. mashed

1 1/2 cups of whole grain old fashioned oats, I use Quaker

4 Tbsp of sugar free peanut powder, like PBfit please check your container for the weight of 4 tbsp.

2 tbsp of sugar free maple syrup, like Maple Grove Farms

28 grams of Lily’s Dark mini chocolate chips

28 grams of Lily’s Cookies & Cream White chocolate bar, chopped

Add all to a medium bowl and mix until well combined.  Use a 1” cookie scoop and place on small parchment lined baking sheet. Place in fridge until set. 

Keep refrigerated. Will keep at least 4 days in the fridge.

8 bars with 8.5 grams of protein each

Please weigh the protein and peanut powders, your dough will be too wet if you do not.

2 cups of old-fashioned oats, blended to flour consistency

60 grams of vanilla protein powder, I use Muscle Milk 100 Calorie Vanilla Creme

30 grams of peanut butter powder, I used NAKED PB

1 tsp of vanilla extract

2 tbsp of sugar substitute, like swerve

pinch of salt

35 grams of mini dark chocolate chips, I use Lily's

water 2/3 cups + 2 tbsps.

Add oat flour, both powders, sugar sub, salt and whisk. Add vanilla, chips and 2/3 cups of water, mix with large spoon until it starts to stick together, add last 2 tbsps. of water and by using your hand, press and mix dough until completely combined and feels like playdough.

A 6x8 lidded food container should be lined with parchment paper and sprayed with cooking oil. Add batter to dish, and by using back of spatula or hand press to fit evenly. Seal with lid and refrigerate 30 minutes. Slice into 8 pieces. Cold storage.

Serves 9

1 ¼ cup of all purpose flour, I used Trader Joe’s

1 tsp cream of tarter

½ tsp salt

¾ tsp baking soda

½ tsp ground cinnamon plus ½ tsp

1 egg

¼ cup sweetener plus 1 tbsp, I use Lakanto Monkfruit

1 tsp vanilla extract

¼ cup unsweetened applesauce

4 tbsp 27% vegetable oil spread, I used Imperial

Preheat oven 350°, coat an 8x8 with cooking spray, line with parchment paper, have 2 long sides to use for lifting.

Cream together butter & ¼ cup sweetener, add egg, beat, add applesauce and vanilla. Beat until combined. In a separate bowl, whisk together flour,tarter,salt,soda ½ tsp cinnamon. Add to wet ingredients. Mix with spoon until combined.  Spread evenly in prepared dish.  Combine remaining sweetener and cinnamon, sprinkle over top.  Bake 15-18 minutes. Just until sides are set and center is soft but inserted toothpick comes out clean.  Let cool in pan 10 minutes, remove to finish cooling.

Makes 9,  5.48 grams of protein each

Crumble: 1 tbsp pancake mix, I use Kodiak Buttermilk Pancake & Waffle mix

1 tbsp of brown sugar replacement, use Swerve for zero points

½ tbsp lite butter spread, I use Imperial 27%

1 tsp ground cinnamon

13 grams of roughly chopped raisins

Make crumble by mixing dry ingredients then add butter, press and mix until you have small clumps, mix in raisins, set aside, preheat oven to 350 degrees.

Dough:

1 cup +1 tbsp (118 grams) high protein pancake mix, Kodiak is my go to

1 cup (127 grams) of sugar free yellow cake mix, I use Pillsbury

1 egg

¼ cup non fat plain Greek Yogurt

2 tbsp of water

I Can’t Beilieve It’s Not Butter

Cinnamon

Mix dry ingredients in a medium bowl , add yogurt, egg and water. Mix into shaggy dough, knead with hands until dough ball forms.  Dust surface with pancake mix and roll dough into 9”x9” square.

Cut into 9 equal strips, and roll the strips up, if it’s sticking to surface, use a dough scraper as you roll to release.  Place each in the greased muffin tin, sprinkle with crumble and bake 15 minutes. Let cool 3 minutes remove to finish cooling.

Serves 9

Preheat oven 350 degrees, line an 8 x 8 baking dish with parchment paper, creating handles over sides

2 mashed bananas (9oz weight)

2 cups of old fashion oats

1 1/4 cup of a peanut butter powder I use sugar free PBfit (160 grams) This needs to be weighed to ensure proper consistency.

1 tsp baking powder

1/2 cup monk fruit powdered sweetener, I use Lakanto

1 tbsp Unsweetened almond milk.

2 ounces sugar-free semi sweet chocolate chips, I use Lily’s

3/4 cup +1 tablespoon of water

Combine peanut butter powder with the water, mix until you have peanut butter consistency. Remove 1/4 cup set a side.

Add mashed bananas to peanut butter, mix until blended. Stir in your oats and baking powder. Mix in powdered sugar. Taste it, if you need it sweeter you can add more.

Transfer that to your prepared baking dish and spread to fit, bake for 20 minutes

In a small sauce pan, add your semi sweet chips 1/4 cup of peanut butter & 1 tablespoon of almond milk on medium heat stir until melted.  Spread evenly over top of baked oats. I then sprinkled with sea salt.  Refrigerate until set and chilled throughout, about an hour.

16 (3"x1 1/2")

Gluten Free

Preheat oven 350F degrees

3 cups (225 grams) of old-fashioned oats, like Quaker

1/2 cup of brown sugar

2 tbsp of Honey

3/4 cup of Plain Fat Free Greek Yogurt

2 tsps of Cinnamon

1/2 cup of small diced apple, I leave the skin on but up to you.

Combine all in a medium mixing bowl with a large wooden spoon, mix until well combined and no loose sugar/cinnamon or oats are left in the bowl.

Grease 9x13 casserole dish, spread out mixture end to end, side to side in dish, I use a greased piece of parchment paper and my hand to flatten evenly.

Bake 20 minutes. Remove from oven and slice 16 pieces. Remove from dish. Eat one.

Stays fresh at least a week in an airtight container on the counter or in the fridge. 

Easy & Great for a Protein Grab and Go Breakfast!!

6 grams of protein each

Makes 16

Grease a 9x13 casserole dish, preheat oven 350 degrees

3 Cups of Old Fashioned Oats, I use Quaker

¾ cup of FFGY (Fat Free Greek Yogurt) Plain

2 Tbsp of honey

½ Cup of Golden Sweetener, I use Lankato Monkfruit

2 tbsp of water

1 Cup of Peanut Butter Powder, like PB2

In a large bowl, add FFGY, PB2 & water, mix until completely combined. Mix in honey & sweetener.  Mix in oats 1 cup at a time, mixing after each add.

Spread evenly in casserole dish, I use a piece of parchment and the palm of my hand.

Bake 20 minutes, let cool in dish for 10 minutes, slice into 16 equal bars.