Vanilla-Orange Protein Muffins

We're coming at you again with another original post-workout recipe! Sweet and filling, these weigh in at 145 calories, 6 grams of fat and 16 grams of protein. This snack is ideal for just after a strenuous session of weight lifting or yoga, or for a healthy grab and go breakfast. If you don't have orange water, don't fret. Just use 1/3 cup regular water and add a teaspoon of vanilla extract for extra vanilla goodness.

Vanilla Orange Protein Muffins
6 eggs (or 9 egg whites)
1 1/2 cups nonfat plain Greek yogurt
1/4 cup chia seeds
1/2 cup coconut flour
1 1/8 cup UMP vanilla protein powder
1/3 cup orange water
2 tablespoon baking powder
1/2 cup water

Preheat oven to 425F.  Line a muffin tin with baking cups. In a bowl, whisk together eggs, yogurt, orange water and plain water. In a separate bowl, mix together chia seeds, coconut flour, protein powder and baking powder. Add the liquid ingredients to the dry ingredients and mix until smooth with no lumps. Spoon 1/4 cup batter into each baking cup. Bake 15-20 minutes, or until the tops are lightly browned. Let cool completely before storing in the fridge in an airtight container.

Breakfast Cookie

Packed with protein and healthy carbs with the option to be sugar free, this is the perfect grab-and-go breakfast, hiking snack or post-workout treat. Each cookie boasts less than 200 calories, 10 grams of protein, and healthy fat and carbs to keep you satiated and fueled-up. Oh yeah, and there's chocolate in it.

Post-Run Protein Oatmeal Chocolate Chip Cookies

Work Time: 30 min

Total Time: 3.5 hours

Makes 15 palm-sized cookies

1 cup almond flour

¼ cup xylitol (or Truvia, Splenda, or granulated sweetener of choice)

½ cup protein powder (we used plain pea protein)

1 cup non-fat plain Greek yogurt (or applesauce to make it dairy-free)

1 tsp cinnamon

1 tsp baking soda

1 tsp baking powder

2 tsp vanilla

20 drops stevia (or 2 to 3 packets to taste)

4 egg whites

½ cup water

1 cup rolled oats

1 cup dark chocolate chips

Mix together all dry ingredients except for oats. Add in wet ingredients and mix until smooth. Fold in rolled oats, then fold in chocolate chips. Refrigerate for 3 hours to let dough set. Roll into 15 balls on lined or lightly sprayed cookie sheets. Bake at 350 for 15-20 minutes or until cookies begin to brown on top. Let cool and store in the fridge in airtight container.

Enjoy!