We love searching the internet for healthy alternative to sugar and flour heavy treats. We found three high protein treats that are not only high protein (#winning), but taste amazing. No complicated ingredients or mixing needed! Keep these recipes handy next time you need to whip up something to share with friends!

Sweet Potato Cupcakes With Peanut Butter Frosting from Mrs Cannons Kitchen

Casl: 125/ Protein:9g/ Fat:5.42g CHO: 21.06g

Makes: 18

Ingredients:

• 2 eggs
• 1 cup Vanilla Protein powder
• 1 cup sweet potato
• 2 tsp baking soda
• 4 packs sweetener
• 2 tbsp peanut butter
• 1/4 low fat cream cheese
• 1 tsp Vanilla extract

Directions:

1. Blend eggs, protein powder, sweet potato, baking soda, and stevia with mixer and pour into non stick muffin tins.
2. Bake at 180 degrees for 25-30 mins or until lightly brown on top.
3. While cupcakes are baking, blend peanut butter, cream cheese, and vanilla extract with mixer to make the frosting.
4. Spread frosting on the top of the cupcakes after they have cooled.

Protein Carrot Cake Muffins from Amy’s Healthy Baking

Cals: 117/ Fat: 3.6g/ CHO: 11g/ Protein: 9.8g

Makes 8 cupcakes

• 56g coconut flour
• 2 scoops (84g) protein powder (pea powder works best)
• 1 ½ tsp baking powder
• 1 ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
• 2 large egg whites, room temperature
• 1 tsp vanilla extract
• ½ cup (120g) plain nonfat Greek yogurt
• 1 tbsp (15mL) pure maple syrup
• ½ tsp stevia
• 150mL unsweetened  milk of choice
• 1 cup (90g) freshly grated carrots (peeled first!)

1. Preheat the oven to 200g, and lightly coat 8 standard-sized muffin cups with nonstick cooking spray.
2. Whisk together the coconut flour, protein powder, baking powder, cinnamon, nutmeg, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the Greek yogurt until no large lumps remain. Stir in the maple syrup and stevia. Alternate between adding the coconut flour mixture and milk, beginning and ending with the coconut flour mixture, and stirring just until incorporated.  Gently fold in the carrots.
3. Divide the batter between the prepared muffin cups. Bake for 8 minutes at 200 degress. Without opening the oven door, reduce the oven temperature to 180 degrees, and continue baking for an additional 19-22 minutes, or until the tops feel firm to the touch and a toothpick inserted into the center comes out clean. Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack.

Almond Butter Protein Cookie from The Fit Cookie

Calories: 77 call/ CHO 4g / Protein: 4g / Fat: 4g

Makes 16 cookies

Ingredients

• 1/2 cup almond butter
• 2 Tablespoons thick honey for vegan, use maple syrup
• 3 Tablespoons ground flax seed or ground chia seed
• 1/2 cup SunWarrior Vanilla protein powder
• 1 Tablespoon almond milk
• 1 teaspoon vanilla

Instructions

1. Preheat oven to 180 degrees.
2. In a medium bowl, beat almond butter and honey together with a hand blender. Beat in the flax meal, protein powder, almond milk, and vanilla until well blended.
3. Scoop cookie dough by level Tablespoons onto a parchment-lined cookie sheet and flatten with a fork.
4. Bake for 10 minutes. Let cool thoroughly on a wire rack.