STUFT MAMA DESSERTS

New and Improved Dark Chocolate Microwave Muffin

(It’s a combination of the chocolate microwave muffin and Mama’s healthy apple microwave muffin.)

1/4 cup pumpkin
1/2 cup egg whites (or egg substitute)
1/4 cup water
2 tablespoons coconut flour
2 tablespoons dark cocoa powder
2 sweetener packets (I used Stevia)
splash of almond extract
1/2 teaspoon baking powder

* Mix everything together. Pour in a mug sprayed with cooking spray. Microwave for about 5 minutes.

___

The Original Protein Cookie Dough

1/4 cup oats (20 grams)
1/3 cup brown rice cereal (10 grams)
2 tablespoons PB2 (12 grams)
1 scoop vanilla protein powder (10 grams)
1 tablespoon peanut butter (or other nut butter)
2 tablespoons unsweetened applesauce

Directions:

Mix all ingredients together until combined.
Roll into a ball or press into a dish.
Refrigerate (or eat straight from the bowl).

___

Fudgy STUFT Protein Cookie Dough 
1/2 cup pumpkin
1/2 scoop protein powder (10-15 grams)
2 tablespoons PB2 (12 grams) *substitutions below
2 tablespoons cocoa powder (I use my favorite cocoa powder)
2 sweetener servings (I used 8 drops of vanilla stevia and a packet of Splenda)
splash of vanilla
1/4 cup oats
1/2 cup brown rice cereal

Directions:
Mix all ingredients in a bowl except for brown rice cereal.
Stir in brown rice cereal.
Eat straight from the bowl, or if you can wait, cover and chill in refrigerator for at least 30 minutes.

___



  Pumped Up Protein Pumpkin Cookie Dough

1/2 c. canned pumpkin

1 scoop (20-25g) protein powder (or sub out half for PB2)

cinnamon (optional: pumpkin pie spice)

splash of vanilla

1 packet Stevia

1/4 cup oats

1/2 cup crispy brown rice cereal (Erewhon)

Directions:

Mix it all up, carefully.  It should be a gooey consistency.

Pop it in the freezer for a few minutes to make it more of an ice cream texture, or eat it straight out of the bowl!

options: add a little peanut butter, prepared PB2 or other nut butter.

               chocolate chips

______

Three Ingredient Dark Chocolate Peanut Buttery Fudge  (about 130 calories)

1/2 ripe banana, fresh or frozen (Thaw a little if frozen)
2 tablespoons PB2 (12 grams)
2 tablespoons dark chocolate cocoa powder (10 grams)

Directions:
Mix the ingredients together with a fork or in a Magic Bullet.
Pour into a bowl or dish.

Refrigerate or freeze. (If you can wait that long, if not, eat as is).
___

Lighter Almond Chocolate Fudge

1/2 ripe banana
2 tablespoons unsweetened applesauce
1 tablespoon almond butter
1 tablespoon coconut butter
2 tablespoons of cocoa powder
pinch of salt
Splenda packet

This version did the trick although the other two versions were better. I liked that I could eat the whole thing (which I most definitely did) for about 310 calories and 18 grams of fat. I had to add a little sweetener to it though. It wasn’t as rich and didn’t set as well, but it was still really good.
____

The STUFT Protein Cookie

Muffin Cupcake Baking Tips

Remember to place a shallow casserole dish filled with water in the oven while it is preheating and leave it in while baking.

Somehow this makes your muffins come out nice and high and moist.

-- I bet the same would be true of baking cupcakes this way.

***

Here's another tip/tick for baking cupcake-style

***

Good use of canning lids:

Use canning lids on a sheet pan to hold paper cupcake liners, so you can bake more cupcakes/ muffins at one time...

Pro (tein) Cupcakes

BANANA NUT CREME Cupcake

-- Yields 1 large or 2 smaller

Per 1/2 recipe: Calories 188 | Protein 24g| Fat 3.5g | Carb 15g |

Cupcake

1 scoop MyoFusion PRO protein powder, Banana Perfection

¼ c. oats¼ c. egg whites

1/8 tsp. vanilla

1/16 tsp. baking powder

1 oz. banana

Icing

1/3 scoop MyoFusion PRO protein powder, Banana Perfection

2 oz. fat-free Greek yogurt, plain

1 tsp. creamy almond butter

4 almonds for garnish

DOUBLE CHOCOLATE Cupcake

– Yields 1 large or 2 smaller

Per 1/2 recipe: Calories 176 | Protein 26g| Fat 2g | Carb 15g |

Cupcake

1 scoop MyoFusion PRO protein powder, Chocolate

¼ c. oats

¼ c. egg whites

1/8 tsp. vanilla

1/16 tsp. baking powder

1.5 oz. all natural apple sauce

1 tbsp. fat-free Greek yogurt, plain

Icing

1/3 scoop MyoFusion PRO protein powder, Chocolate

2 oz. fat free Greek yogurt, plain

1 berry for garnish

CHOCOLATE PEANUT BUTTER Cupcake

– Yields 1 large or 2 smaller

Per 1/2 recipe: Calories 156 | Protein 19g| Fat 4g | Carb 13g |

Cupcake

1 scoop MyoFusion PRO protein powder, Chocolate

¼ c. oats

¼ c. egg whites

1/8 tsp. vanilla

1/16 tsp. baking powder

2 oz. all natural apple sauce

1 oz. fat-free Greek yogurt, plain

Filling

1 tsp. all natural peanut butter

CINNAMON SWEET POTATO Cupcake

– Yields 1 large or 2 smaller

Per 1/2 recipe: Calories 168 | Protein 25g| Fat 2g | Carb 14g |

Cupcake

1 scoop MyoFusion PRO protein powder, Cinnamon Roll

2 oz. cooked sweet potato or yam (skin removed)

¼ c. egg whites

1/8 tsp. vanilla

1/16 tsp. baking powder

1 oz. fat-free Greek yogurt, plain

Icing

1/3 scoop MyoFusion PRO protein powder, Cinnamon Roll

2 oz. fat-free Greek yogurt, plain

Dash of cinnamon

---

INSTRUCTIONS

1) Preheat oven at 375 degrees.

2) Place cupcake foil liners in a cupcake pan.(The cupcakes seem to stick to the paper liners. You can also not use a liner and just spray the pan with PAM.)

3) Blend all cupcake ingredients together in a small blender like a Magic Bullet.

4) Pour batter into 2 liners for smaller cupcakes or 1 for a bigger cupcake.

* For the Chocolate Peanut Butter flavor, spoon the peanut butter into the center of the cupcake batter.

* DO NOT fill each cupcake liner more than ¾ full, as the muffin will expand in the oven and potentially make a big mess.

5) Bake for 10 – 16 minutes, until a fork (or toothpick) comes out clean when you pierce a cupcake with it. If you cook the cupcake too long, it will come out dry.

6) Let the cupcake(s) cool.

7) To make the icing, mix together the Greek yogurt and the MyoFusion PRO protein powder in a bowl. Add the almond butter for the Banana Nut Crème Cupcake.

* Place in the fridge for about 10 minutes so it can thicken and set. This is a critical step to ensure the icing is thick, not runny. Also, you can make the icing thicker by adding more protein powder. Spoon and spread onto the top of the cooled cupcake(s) and garnish with fruit or nuts, if desired.

Enjoy! Refrigerate any leftovers.

Source: Protein Cupcakes