Ingredients

• 1 cup mashed cooked sweet potato
• 2 large eggs
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup oat flour
• 1 scoop vanilla protein powder
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• Pinch of salt

Instructions

1. Preheat oven to 350°F.
2. Spray a donut pan with cooking spray.
3. In a large bowl, whisk together sweet potato, eggs, maple syrup, and vanilla.
4. Add oat flour, protein powder, baking powder, cinnamon, nutmeg, and salt.
5. Mix until just combined.
6. Spoon or pipe batter into donut cavities.
7. Bake for 12-15 minutes or until a toothpick comes out clean.
8. Let cool for 5–10 minutes before glazing.

Maple Cinnamon Glaze

Ingredients

• 2 tbsp maple syrup
• 1 tbsp milk of choice
• 1/2 tsp cinnamon
• 1/2 tsp vanilla extract

Instructions

1. Whisk all ingredients together until smooth.
2. Drizzle over warm donuts.
3. Optional: sprinkle with extra cinnamon.

Approximate Macros

Per donut (with glaze)

• Calories: ~125
• Protein: ~7g
• Carbs: ~17g
• Fat: ~3g

Soft, moist, slightly fudgy, and tastes like banana bread + a blondie had a baby.

Makes: 9 brownies

Bake: 25–30 min

Pan: 8x8

Brownie Batter

• 2 very ripe Banana (about 1 cup mashed)
• 1 large egg
• ⅓ cup Maple syrup
• 3 tbsp melted Butter or coconut oil
• 1 tsp vanilla extract
• 1¼ cups Oat flour
• 1 tsp Cinnamon
• ½ tsp baking powder
• ¼ tsp salt
• Optional: ¼ cup mini dark Chocolate chips

Frosting (Option 2)

• 4 oz Cream cheese, softened
• 1 tbsp softened butter
• 2 tbsp maple syrup
• ½ tsp vanilla extract
• Pinch cinnamon

Instructions

1. Prep

Preheat oven to 350°F.

Line an 8x8 pan with parchment paper or lightly grease it.

2. Mash the bananas

In a mixing bowl, mash bananas until mostly smooth (a few small lumps are fine).

3. Mix wet ingredients

Add:

• egg
• maple syrup
• melted butter/oil
• vanilla

Whisk until smooth.

4. Add dry ingredients

Add:

• oat flour
• cinnamon
• baking powder
• salt

Mix until just combined.

Fold in chocolate chips if using.

Batter should be thick but spreadable.

5. Bake

Spread evenly in pan.

Bake for 25–30 minutes, or until:

• edges are set
• top looks lightly golden
• toothpick comes out with a few moist crumbs

Don’t overbake — that keeps them soft.

6. Cool

Let brownies cool completely before frosting.

Frosting

Add to a bowl:

• cream cheese
• butter
• maple syrup
• vanilla
• cinnamon

Whip until smooth and creamy.

Spread over cooled brownies.

Optional toppings

• Cinnamon dusting
• Crushed Walnut
• Banana slices
• Tiny drizzle of Honey

Texture

• Soft like banana bread
• Slightly dense like brownies
• Moist center
• Creamy frosting on top

• 3/4 cup all-purpose flour
• 1/4 cup vanilla protein powder
• 3/4 cup granulated sugar
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1/2 cup unsalted butter, melted
• 2 eggs
• 2 tbsp fresh lemon juice
• 2 tbsp lemon zest
• 1 tsp vanilla extract
• 2 tbsp almond milk (or regular milk)

Lemon Glaze

• 1 cup powdered sugar
• 2–3 tbsp fresh lemon juice
• Lemon zest for topping

Optional:

• tiny splash vanilla extract
• pinch salt

Instructions

1. Prep

• Preheat oven to 350°F.
• Line an 8x8 baking pan with parchment paper.

2. Mix Wet Ingredients

In a bowl combine:

• melted butter
• sugar
• eggs
• lemon juice
• lemon zest
• vanilla
• almond milk

Whisk until smooth.

3. Add Dry Ingredients

Fold in:

• flour
• vanilla protein powder
• baking powder
• salt

Do NOT overmix.

The batter should be thick and glossy.

4. Bake

Bake for:

• 20–24 minutes

Edges should be lightly golden while center stays soft.

Do not overbake.

5. Glaze

1. Let brownies cool slightly.
2. Mix glaze ingredients until smooth.
3. Pour over warm brownies.
4. Top with extra lemon zest.

The glaze melts slightly into the brownies and makes them unreal.

Tips

• Use a vanilla protein powder that tastes GOOD on its own.
• Whey/casein blends work best.
• Fresh lemons make a HUGE difference.
• Chill before slicing for bakery-style squares.

Approx Macros

(Depends on protein powder brand — estimated per brownie if cut into 9)

• Calories: ~210
• Protein: ~6–8g
• Carbs: ~27g
• Fat: ~9g