Naked Bake Banana Bread Smoothie
Ingredients:
- 2 scoops of protein banana bread mix
- ½ frozen banana
- 1 cup milk (dairy or non-dairy)
- ¼ cup oats
- 2 tablespoons walnuts
- 1 tablespoon maple syrup
- 1 teaspoon cinnamon
- ½ teaspoon vanilla extract
Directions:
- Add all ingredients to a blender.
- Mix on high speed until smooth.
- Enjoy!
Healthy Protein Banana Cupcakes
Ingredients:
For the frosting:
- ½ cup smooth peanut butter
- 3 tablespoons maple syrup
- ¼ cup milk (dairy or non-dairy)
- ½ teaspoon vanilla extract
For the muffins:
- 10 scoops of Naked Bake (5 servings)
- 1 cup of water
Directions:
For the frosting:
- Whisk together all of the ingredients until smooth and until the texture becomes somewhat whipped. Using an electric mixer might be helpful if it’s available to you.
- Cover and store in the refrigerator for 24 hours for the best consistency.
For the muffins:
- Add 10 scoops of Naked Bake to 1 cup of water in a bowl, mix thoroughly.
- Pour batter into a muffin tin (makes about 12 mini muffins)
- Bake for about 20-25 minutes at 350F.
- Let cool for about 10 minutes before frosting each cupcake.
- Optional: feel free to add toppings such as mini chocolate chips, shaved coconut, or sliced banana.
High Protein Banana Pancake Trifle
(serves 3)
Ingredients:
- 10 scoops of Naked Bake (5 servings)
- ¾ cup water
- 1 egg
- 2 cups Greek yogurt
- 2 bananas, sliced
- ½ cup maple syrup
- Optional toppings: shaved coconut, sliced almonds, raisins, cinnamon.
Directions:
- Mix Naked Bake with water in a bowl. Add the egg and mix thoroughly until combined.
- Pour an even circle of batter on a hot oiled pan or griddle to create a pancake of about 4-6 inches wide.
- Flip over to cook the other side when the pancake starts to form bubbles.
- Once the pancake is golden brown on both sides, transfer to a plate.
- Cut the pancake into bite-sized squares, about 1 inch in diameter.
- In a bowl layer the yogurt, bananas, and pancake squares. Depending on the width of your bowl, feel free to make multiple layers of this combination. Add any additional toppings you like
Blueberry Chia Protein Pancakes
Ingredients:
- 4 scoops of Naked Cake
- ½ cup water
- ½ cup blueberries
- ½ teaspoon cinnamon
- 1 tbsp chia seeds
- 2 tablespoons maple syrup
Directions:
- Whisk together Naked Cake, water, chia seeds, and cinnamon in a bowl.
- Pour an even circle of batter on a hot oiled pan or griddle to create a pancake about 4-6 inches wide.
- Scatter some of the blueberries on top of the pancake as desired.
- Flip over to cook the other side when the pancake starts to form bubbles.
- Once the pancake is golden brown on both sides, transfer it to a plate.
- Top with extra blueberries and maple syrup.
Chocolate Protein Waffles
Ingredients:
- 4 scoops of Naked Cake
- ½ cup water
- 1 tablespoon cocoa powder
- ½ teaspoon vanilla extract
- Optional toppings: almond butter, mini chocolate chips, raspberries, sliced strawberries, shredded coconut
Directions:
- Whisk together Naked Cake, water, cocoa powder, and vanilla extract in a bowl.
- Pour an even circle of batter into a heated and oiled waffle maker.
- Cook until golden brown.
- Top with your choice of add-ons. For a delicious combination try drizzled almond butter, mini chocolate chips, and fresh raspberries.
