25 Afterburn Recipes

25 Afterburn Recipes

You asked. We listened. Here are 25 of our favorite Afterburn recipes! Whether you’re in the mood for a protein shake or smoothie, waffles or pancakes or even COOKIES (yes you read that correctly), Afterburn is the answer! By incorporating this cold-pressed, grass-fed whey into some of your favorite foods, you’re providing your body with essential nutrients that it needs to get you through your busy day and through your BBC workouts.

PLEASE NOTE:

  • The nutritional information and macro breakouts will vary based on the specific brand/quality of ingredients that you use. To plug in your exact recipe ingredients to calculate your specific nutritional info and macros, visit this website http://www.caloriecount.com/cc/recipe_analysis.php We love this resource!
  • We recommend using the LoseIt app to track your daily fuel intake.
  • 1 serving of Afterburn whey protein = 30g (2 scoops).

Coffee

coffeeAfterburn Protein Coffee

INGREDIENTS:

  • 1 serving Afterburn whey protein
  • 4 oz. unsweetened almond milk
  • 8 oz. freshly brewed coffee

DIRECTIONS:

  • In s shaker bottle, mix together Afterburn and almond milk until fully blended.
  • Pour Afterburn and almond milk into coffee cup with coffee.
  • ENJOY!

NUTRITION INFO: 140 cals; 24gP/7gC/3gF

muffins

muffinsCinnamon Muffins

Ingredients:

DRY:

  • 1 1/2 cups 100% whole wheat flour
  • 1/2 cup of Afterburn
  • 1 tsp. baking soda
  • 1 Tbsp. cinnamon
  • Pinch salt

WET:

  • 3 medium carrots
  • 1 cup unsweetened applesauce
  • 1/2 cup real maple syrup
  • 1 egg
  • 1 capful of vanilla
  • 2 Tbsps. coconut oil (melted)

Directions:

  • Combine all dry ingredients in large mixing bowl and set aside.
  • In food processor add pealed carrots and process until fine. Add remaining wet ingredients and process until smooth.
  • Combine dry & wet then bake at 350 for 12-15 mins. I used a large muffin pan but mini muffins would be great too. Enjoy!

Makes 12 muffins.

NUTRITION INFO: 126 calories, 2.7gP/24gC/3gF, fiber 2.7g, sugars 10.7g

pumpkin protein muffinsPumpkin Protein Muffins

Ingredients:

  • 4 scoops (2 servings) Afterburn
  • 1/2 c. pure pumpkin puree
  • 1 small ripe banana
  • 3/4 c. old fashioned oats
  • 3/4 c. egg whites
  • 1/2 c. plain Greek yogurt
  • 2 T. honey
  • 1 tsp.. baking soda
  • 1 tsp.. baking powder
  • 2 tsp.. pumpkin pie spice
  • 1/8 c. chopped pecans

Directions:

  • Mix all ingredients in blender or food processor.
  • Pour into lightly sprayed muffin tin.
  • Sprinkle with chopped pecans.
  • Bake at 350 for 16-18 minutes.

Makes 12 muffins.

NUTRITION INFO: Macros per muffin: 83 calories, 7.4g protein, 10.5g carbs, 1.6g fat

Chocolate Coconut Protein Muffins

Ingredients:

  • 2/3 cup oat flour
  • ¼ cup unsweetened coconut flakes
  • 1 serving of Afterburn whey protein
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 3 tablespoons coconut sugar (or sweetener of choice)
  • ¼ cup unsweetened chocolate almond milk (or regular almond milk)
  • 3 egg whites
  • 2 tablespoons liquid coconut oil (or melted coconut oil)

Directions:

  • Preheat oven to 350 degrees F and place 8 silicone cupcake liners on a sheet pan.
  • Whisk together egg whites, almond milk, and coconut oil in a mixing bowl until smooth.
  • Add remainder of ingredients into the bowl and stir until well combined.
  • Evenly divide cupcake batter among cupcake liners.
  • Bake in the oven for 14-16 minutes, or until center is cooked. Let cool and enjoy!

Makes 6 servings; 1 serving is 1 muffin

NUTRITION INFO: Macros for 1 serving: 126 calories, 6.5g protein, 12.8g carbs, 6g fat, 3.6g sugar, 1.9g fiber

No-bake

no-bakeNo-Bake Almond Joy Protein Balls

Directions:

Combine in large bowl:

  • 3/4 cup all natural almond butter
  • 1 cup uncooked rolled oats
  • 1/3 cup raw honey, pure maple syrup, or agave
  • 1 tsp. vanilla extract
  • 2 servings Afterburn whey protein
  • 1 Tbsp. unsweetened cacao powder
  • 2 Tbsp. slivered almonds(optional)
  • 3/4 cup unsweetened coconut flakes
  • 1/2 cup dark chocolate/cacao chips

Directions:

  • Form into 1 inch balls.
  • Use your hands to combine well, and form into round balls.
  • Keep them refrigerated or frozen.

Yield approx. 30 energy balls.

NUTRITION INFO: 1 ball = 86 calories, 2.8gP/7.3gC/5gF

Chocolate Walnut Protein Energy Bites

Ingredients:

  • ¼ cup unsalted walnuts
  • ¼ cup oat flour (or whole wheat flour)
  • 1 serving Afterburn whey protein
  • 2 teaspoons dark cocoa powder
  • ¼ cup dates, pitted
  • 1/3 cup sugar free maple syrup (or regular maple syrup)
  • 1 cup gluten-free rolled oats
  • Optional Toppings: melted sugar free chocolate

Directions:

  • Preheat oven to 325 degrees F. Line a baking sheet with foil and spray with cooking spray.
  • Soak dates in a bowl of water for 10 minutes and drain.
  • Pulse walnuts in a food processor until a fine crumble forms.
  • Add dates to walnut mixture and pulse until smooth.
  • Add remainder of the ingredients, except rolled oats, to the food processor and blend until completely smooth. Scrape the sides of the bowl a few times to ensure the mixture is well combined.
  • Spoon batter into a mixing bowl, stir in oats, and place in the fridge for 30 minutes.
  • Remove from fridge and roll 2 tablespoons of batter into a ball. Repeat until 16 energy bites are made.
  • Place bites on baking sheet and bake for 10 minutes. Remove from oven and serve immediately.

Makes 16 servings; 1 serving is 1 energy bite.

NUTRITION INFO: Macros for 1 serving: 82 calories, 2.9g protein, 14.6g carbs, 12.6g net carbs, 1.9g fat, 7.8g sugar, 2g fiber

banana peanut butter cacao chip protein cookie doughBanana Peanut Butter Cacao Chip Protein Cookie Dough

Ingredients:

  • 3/4 Cup Gluten-Free Oat Flour
  • 1/2 Cup Almond Flour
  • 6 Tbsp. Afterburn whey protein
  • 1/2 Tsp.. Cinnamon
  • 3 Tbsp. Natural Crunchy Peanut Butter (just peanuts… use chunky peanut butter for this recipe to give it an extra crunch!)
  • 3 Tbsp. Raw Honey (solid when bought)
  • 3 Tbsp. Mashed Ripe Banana
  • 2 Tbsp. Extra Virgin Coconut Oil (melted)
  • 2 Tbsp. Water
  • 1/4 Cup Cacao Chips (chopped cacao bar)
  • Coconut Oil Nonstick Cooking Spray

Directions:

  • In a large bowl mix oat flour, almond flour, whey protein and cinnamon.
  • Stir in peanut butter, honey, mashed banana, coconut oil and water.
  • Add in cacao chips and stir until combined.
  • Spray a 9×5 Pyrex loaf pan with coconut oil nonstick cooking spray.
  • Press cookie dough into pan.
  • Freeze for 90 minutes and cut into 8 bars.
  • Store extras in the freezer or refrigerator!

Makes 8 bars.

NUTRITION INFO: 113 Calories, 3.3gP/16.1gC/4.6gF, 1.3g Fiber, 8.8g sugar

German Chocolate Protein Cake Batter

Cake Batter Ingredients:

  • 1 Cup Gluten-Free Oat Flour
  • 1/2 Cup Pecan Meal (grind pecans in food processor, approximately 2/3 Cup)
  • 6 Tbsp. Afterburn whey protein
  • 2 Tbsp. Cacao Powder
  • 3 Tbsp. Raw Honey (solid when bought, run the container under hot water to slightly soften)
  • 5 Tbsp. Extra Virgin Coconut Oil (melted)
  • 4 Tbsp. Water
  • Coconut Oil Nonstick Cooking Spray

Coconut Topping Ingredients:

  • 4 Tbsp. Raw Honey
  • 6 Tbsp. Unsweetened Shredded Coconut
  • 1/2 – 1 Tsp.. Butter Baking Emulsion (can sub with butter flavor or omit)

Directions:

  • In a large bowl mix oat flour, pecan meal, whey protein and cacao powder.
  • Stir in raw honey, coconut oil and water.
  • Spray muffin tray with coconut oil nonstick cooking spray. (I use a silicon muffin tray that holds 6 muffins)
  • Spoon batter into muffin tray using Tbsp. to evenly distribute.
  • Freeze for 60 minutes, then pop cake batter cups out of molds.
  • Store extras in the freezer or refrigerator!

*Note: To style as a true piece of cake, cut the cake batter cups in half or thirds and stack.

Makes 6 servings.

NUTRITION INFO: 201 Calories, 2.6gP/26.9gC/10.7gF, 2.2g Fiber, 20.7g Sugar

Pancakes and waffles

Pancakes and wafflesProtein Sweet Potato Waffles

Ingredients:

  • 2 servings of Afterburn Whey protein
  • 2 Tbsps. of pancake or waffle mix
  • 80g of mashed sweet potatoes
  • 1/2 Tbsps. of coconut oil, some can be used to grease the waffle maker.
  • 1 egg (can be left out, but they will stick a little more and not be as fluffy.)
  • 2 egg whites

Directions:

  • The first thing you want to do is heat up your waffle iron. While it is heating you should begin adding ingredients to your bowl. This recipe makes two large Belgian waffles.
  • Add all of your dry ingredients into the bowl first, then add the sweet potatoes, egg, oil and enough egg whites to create the correct consistency. Don’t over mix, blend just enough to combine all ingredients.
  • By the time you mix your ingredients your waffle maker should be hot and ready for the first batch. Use a little of your coconut oil to grease the waffle-iron and then pour enough of the batter to just cover the lower half of the waffle maker. Close your waffle-iron and wait until the steam has begun to clear or until your maker gives you the signal that the waffle is done, if that is an option on your particular brand.
  • Remove your waffle from the iron and add your toppings. Fresh berries or a low sugar or all fruit jam (heated in the microwave to replace my syrup) are great options.

NUTRITION INFO: For one full batch of this recipe, Total Calories: 515(for two full waffles); Total Fat: 12g; Total Carbs: 33g; Total Protein: 65g. Your macronutrient breakdown is 22% Fats,26% Carbs and 52% Protein

Chocolate Banana Protein Pancakes

Ingredients:

  • 2 servings Afterburn protein
  • 2 tablespoons gluten-free baking mix
  • 2 tablespoons ground flax seeds
  • 1/2 teaspoon baking powder
  • 2 eggs, lightly beaten
  • 1 banana, mashed
  • 4 tablespoons almond milk

Directions:

  • In a mixing bowl, combine all dry ingredients together with a whisk.
  • In a separate bowl, combine the egg, banana and almond milk.
  • Gently pour the wet ingredients into the dry ingredients while mixing with a rubber spatula until just combined. Do not over-mix.
  • Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4-cup rounds of batter onto the skillet, and cook until bubbles appear on the surface, about 3 minutes. Flip with a spatula, and cook for another 2-3 minutes.

NUTRITION INFO: Per serving (2 pancakes): 275 cals, 22gP/36.5gC/10gF, 6g fiber

Chocolate Cherry Oat Protein Pancakes

Ingredients:

  • ½ cup rolled oats
  • 2 Tbsp. coconut flour (or 3T oat flour)
  • ½ serving Afterburn whey protein
  • 1 Tbsp. unsweetened dark cocoa powder (or cacao powder)
  • ¼ tsp.. baking powder
  • 1 whole egg
  • 5 Tbsp. almond milk (or milk of choice)
  • 2 Tbsp. plain Greek yogurt
  • ¼ cup frozen cherries, sliced
  • Optional Toppings: chocolate sauce, chocolate chips, almond butter

Instructions:

  • Whisk together egg white, milk, & yogurt in a bowl until smooth.
  • Stir in the remainder of the ingredients, except cherries, until well combined.
  • Heat a skillet on the stovetop over medium heat. Coat skillet with cooking spray or coconut oil and spoon about 3 Tbsp. of pancake batter onto skillet. Flatten down with the back of a spoon.
  • Cook for about 2-4 minutes on each side. Repeat this process until 4 pancakes are made.
  • Serve immediately with sliced cherries and toppings, if desired. Enjoy!

Makes 1 serving; 1 serving is 5 (3”) pancakes with cherries.

NUTRITION INFO: Macros for 1 serving: 409 calories, 31.5g protein, 51.3g carbs (38.9 net carbs), 10.5g fat, 12.6g sugar, 12.4g fiber

Shakes and smoothies

shakes and smoothiesChocolate Banana Smoothie

Ingredients:

  • 12oz unsweetened almond milk
  • 2 scoops (one serving) Afterburn
  • ½ medium frozen banana
  • Optional – add one TBSP natural nut butter (almond/peanut) for a healthy fat

Instructions:

  • Add to blender with ice and enjoy!!

NUTRITION INFO (excluding nut butter): 164 Calories, 24.4gP/7.7gC/5.9gF, 1.4g Fiber

pumpkin protein shakePumpkin Protein Shake

Ingredients:

  • 12oz unsweetened almond milk
  • 1/2 cup 100% pumpkin
  • 1 Tbsp. almond butter
  • 2 scoops (one serving) Afterburn
  • 1 capful vanilla extract
  • 1-2 tsp. Pumpkin spice (as much as you like!)

Instructions:

  • Add to blender with ice and enjoy!

Makes one shake.

NUTRITION INFO: 272 Calories, 27.9gP/11.7gC/15.1gF, 2.2g Fiber

Almond Joy Protein Shake

Ingredients:

  • 1/2 cup unsweetened vanilla almond milk
  • 1 serving Afterburn protein
  • 1/8 teaspoon almond extract
  • 1 1/2 cup ice
  • 1 frozen banana
  • 1 teaspoon sliced almonds, topping
  • 1 teaspoon unsweetened coconut flakes, topping

Directions:

  • Blend all ingredients in a blender and process until smooth.
  • Pour into chilled glass. Top with almonds and coconut flakes.

NUTRITION INFO: 253 Calories, 25.5gP/34.8gC/3.6gF, 5.5g Fiber, 21.1g Sugar

Blackberry Chocolate Pistachio Smoothie

Ingredients:

  • 1 cup Unsweetened Almond Milk
  • ½ cup fresh blackberries
  • 1 tablespoon shelled pistachios
  • ½ banana
  • 1 serving Afterburn ­­whey protein
  • ¼ teaspoon cinnamon + sprinkle for the top
  • 1 tablespoon honey
  • 1 cup fresh ice

Instructions:

  • Fill blender with all ingredients and blend until ice is crushed.
  • Serve with a sprinkle of cinnamon on top.

Servings: 2

NUTRITION INFO: 199 Calories, 14gP/31gC/4.4gF, 5g Fiber, 17.9g Sugar

Snickers Protein Smoothie

Ingredients:

  • ¾ c cottage cheese
  • 2 Tbsp. Afterburn
  • 1 Tbsp. unsweetened cocoa powder
  • 2 Tbsp. sugar-free chocolate syrup
  • 2 Tbsp. sugar-free caramel syrup
  • 2 Tbsp. natural peanut butter
  • ¼ tsp. chia seeds for thickening (optional)
  • ¼ -1/2 c water (adjust for desired thickness)
  • 5-10 ice cubes (again, adjust for desired thickness – more ice=thicker)
  • Optional toppings: sugar-free chocolate chips, chopped peanuts

Instructions:

  • Toss everything but the ice into your blender & start it. Add the ice a cube at a time and thicken to taste

NUTRITION INFO: Serving size: 2 smoothies, Calories: 202 Fat: 19.25g Carbohydrates: 16.5g Sugar: 7.5g Protein: 43g

Chocolate Chia Cherry Protein Shake

Ingredients:

  • 1 cup frozen pitted cherries
  • 1½ cup unsweetened almond milk
  • 1 tablespoon ground chia seeds
  • 1 teaspoon unsweetened cocoa powder
  • 1 serving Afterburn Whey protein
  • 1 tablespoon honey (if you prefer sweeter)

Instructions:

  • Place all ingredients in a blender and blend until smooth.
  • Serve immediately and enjoy.

Makes 1 shake.

NUTRITION INFO: 224 Calories, 24.5gP/30.6gC/3.9gF, 3.1g Fiber, 19.6g Sugar

Brownies

Chocolate Protein Brownies

Ingredients:

  • 1 cup of Liquid Egg Whites
  • 1 can (200g) of unsalted cooked Black Beans
  • 3/4 cup of Afterburn Whey protein
  • 1/4 cup of Cocoa
  • 1/4 cup of Agave Syrup, Date Syrup, Honey or Walden Farms’ Calorie-free Chocolate Sauce
  • 3 Tbsp. Coconut Flour
  • 5 Tbsp. Cottage Cheese
  • 1/2 tsp. of Baking Soda
  • 1-3 Tbsp. of Peanut Butter (optional)

Directions:

  • Using an immersion blender or food processor, blend all the ingredients together. Bear in mind that what you want to end up with is a thick pancake-like batter. If your batter is too runny, add a Tbsp. more of coconut flour until it thickens. If it’s too thick, add an extra egg white or two.
  • Once your mixture is perfect—smooth and thick, yet pourable—bake it in a small brownie pan at 160 C (320 F) for about 45 minutes to an hour, or until an inserted knife comes out clean.

SERVING SIZE: 1 brownie, recipe yields 12 brownies.

NUTRITION: 93 calories, 9.3gP/8.1gC/1.9gF, 2.6g fiber

Cookies

Double Chocolate Peanut Butter Protein Cookies

Ingredients:

  • 1½ servings Afterburn whey protein
  • 3 tablespoons peanut butter powder (or powdered peanut butter)
  • 2 tablespoons unsweetened dark cocoa powder
  • ½ cup almond meal flour
  • ¼ cup Stevia
  • 1 teaspoon baking powder
  • 2 tablespoons all-natural peanut butter
  • ¼ cup unsweetened chocolate almond milk (or plain almond milk)
  • 2 egg whites
  • 2 tablespoons sugar-free chocolate, melted

Directions:

  • Preheat the oven to 350 degrees F, line a sheet pan with foil, & spray with non-stick spray.
  • Add peanut butter, milk, and egg whites to a mixing bowl and whisk together.
  • Add whey protein, peanut powder, cocoa, almond flour, Stevia and baking powder to the same mixing bowl and stir together.
  • Make 16 even cake balls, using either a spoon or a small ice-cream scooper, and place them on the sheet pan.
  • Bake in the oven for 12-14 minutes. Let cool for 30 minutes.
  • Drizzle each cake bite with melted chocolate. Enjoy!

Makes 16 servings; 1 serving is one cookie with chocolate drizzle

NUTRITION INFO: Macros for 1 serving 65 calories, 4.8g protein, 5.7g carbs, 4.6g fat, 0.5g sugar, 1.1g fiber

Ice cream & Frozen yogurt

Chocolate Chip Mint Frozen Yogurt

Ingredients:

  • 1 serving of Afterburn whey protein
  • ¼ cup Greek yogurt
  • 2 Tbsp. sugar-free chocolate chips
  • 2 Tbsp. unsweetened cocoa powder
  • ⅛ tsp. mint flavoring
  • 1 cup unsweetened almond milk

Instructions:

  • Blend all ingredients together in blender or food processor
  • Serve immediately with a few chocolate chips sprinkled over the top

Serving size is ½ of the Recipe.

NUTRITION INFO: Calories: 210 Fat: 6.5g Carbohydrates: 26.13g Sugar: 11.8g Fiber: 2.5 Protein: 13g

Raspberry Almond Chocolate Ice Cream

Ingredients:

  • 1 lbs. (or 17.6 oz.) 1% cottage cheese
  • 2 cups unsweetened almond milk
  • 4 servings Afterburn whey protein
  • 1/3 cup dark cocoa powder
  • 1 Tbsp. pure vanilla extract
  • 3/8 cup toasted almonds, crushed
  • ¼ cup fresh coconut shavings
  • 2/3 cup frozen raspberries

Directions:

  • In a food processor, blend cottage cheese until it becomes really smooth and creamy. Scrape the sides several times to make sure you get every last bit of cheese.
  • Add almond milk, whey protein, cocoa powder and vanilla. Continue blending until very well combined.
  • Transfer to ice cream churner and let the mixture turn until it sets, about 20-25 minutes. Add almonds, coconut and raspberries and continue churning for about 30 seconds.
  • Transfer the ice cream to a plastic container and put in the freezer to firm up, about an hour. If some of the ice cream has clung to the churner’s tub, let it sit until it’s soft enough to be removed then incorporate it manually to the rest of the ice cream that is in the freezer.
  • Form nice ice cream scoops and place them on a cookie sheet that’s been lined with parchment paper. Put the scoops in the freezer until they are completely set, at least 2-3 hours.
  • Transfer pre-scooped ice cream to an airtight plastic container.

Makes 14 scoops/servings.

NUTRITION INFO: 99 Calories, 12.2gP/6.8gC/2.8gF, 1.0g Fiber, 2.9g Sugar

Breakfast

yogurt bowlYogurt Bowl

Ingredients:

  • 8 oz. Plain Greek Yogurt
  • 1 scoop (1/2 serving) of Afterburn
  • Fresh berries of any kind (optional)
  • Kashi cereal (optional)

Directions:

  • Whisk together yogurt and protein.
  • Top with fresh berries and Kashi cereal (optional).

NUTRITION INFO (without berry and Kashi options): Calories- 185; Protein – 34.5g; Carbs-11.5g; Fats- .5

Overnight Chocolate Cherry Proats

Ingredients:

  • 1/3 cup oats
  • 1 scoop Afterburn whey protein
  • 1 tsp. chia seeds
  • 1/2 cup unsweetened almond milk
  • 1 cup pitted cherries, chopped

Directions:

  • Combine all ingredients in a mason jar or sealed container and stir.
  • Place in refrigerator overnight (or at least 6 hours)
  • In the morning heat it up or eat it cold.
  • Top with any natural nut butter for some healthy fats.

NUTRITION INFO: 317 Calories, 28.8gP/44.2gC/5.7gF, 6.5g Fiber, 15.3g Sugar

Brownie Batter Overnight Protein Oatmeal

Ingredients:

  • 1 cup Unsweetened almond milk (or low fat milk of choice)
  • 1/2 cup Plain low fat Greek yogurt (or mashed banana, or pumpkin)
  • 2 Tbsp. Unsweetened cocoa powder (or more, to taste)
  • 1/8 tsp. Salt
  • 2 Tbsp. Baking stevia or 1/4 cup sweetener that measures like sugar [1]
  • 1 cup Old fashioned oats
  • 1/4 cup Afterburn Whey protein

Directions:

  • The estimated total time to make this recipe is 5-10 minutes.
  • In a small bowl, mix all of the ingredients together. Divide between 2 small bowls, mugs, or mason jars.
  • Cover and refrigerate overnight (or for at least an hour (or more) so the oats soften and absorb the liquid).
  • Top with chopped nuts or topping of choice if desired!
  • Enjoy cold, or microwave for 30-60 seconds to enjoy warm

NUTRITION INFO: Servings, 2; 273 cal/serving; 20gP/40gC/6gF per serving; 5g fiber/serving; 6g sugar/serving

Bread

Double Chocolate Banana Bread

Ingredients:

  • ¾ cup oat flour
  • ½ cup spelt flour (you can substitute whole wheat pastry flour or regular all-purpose flour for the spelt)
  • ½ cup almond flour
  • 2 tablespoons dark unsweetened cocoa powder
  • ¼ cup Afterburn whey protein
  • ¼ teaspoon salt
  • 1½ teaspoons baking powder
  • 1½ large bananas, mashed
  • 1 egg
  • ¼ cup liquid egg whites
  • ½ cup plain Greek yogurt
  • ¼ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 2 tablespoons dark chocolate chips

Directions:

  • Preheat oven to 350 degrees and grease a bread pan.
  • Combine flours, cocoa powder, whey protein, salt and baking powder in a large bowl and mix together.
  • Mash bananas in a medium bowl.
  • Add egg, egg whites, yogurt, applesauce and vanilla extract and whisk together.
  • Pour wet ingredients into dry and stir together.
  • Fold in chocolate chips and pour batter into bread pan.
  • Bake for 35-40 minutes until a toothpick comes out clean.
  • Let cool for 5 minutes in pan and then remove bread and transfer to a cooling rack.

Makes 6 servings.

NUTRITION INFO: 149 calories, 5.2gP/27.2gC/2.4gF, sugar 6.7g

To purchase your Afterburn whey protein today, visit your BBC location or order online at shop.burnbootcamp.com Be sure to check out our YouTube videos for more recipes and meal prep ideas www.youtube.com/burntvchannel Our blog will also give you some more awesome recipes burnbootcamp.com/category/nutrition/recipes/

Showing 4 comments
  • Lori Woodall
    Reply

    I love all of these, but am not quit there with the almond milk. How terrible would it be to use organic fat free fair life?

    • Devan Kline
      Reply

      Hi Lori!

      We know that these diet changes take time. If you aren’t a fan of almond milk, coconut milk is also a fantastic choice! It is creamier than almond milk, and high in healthy fats that aid in digestion. If you don’t like coconut milk either, regular milk is fine in moderation.

  • Jenna
    Reply

    What’s a good alternative to Greek yogart or coconut milk/coconut anything? Those are 2 things I just can’t stand the taste of…or smell.?

    • Devan Kline
      Reply

      Hi Jenna! If you don’t like coconut milk we always recommend almond milk or cashew milk! Unfortunately there is not a great alternative for greek yogurt, unless you use plain coconut milk yogurt or nut yogurt.

Leave a Comment