Banana bread
I guess they are more like little cakesters. But still, they are delicious and clean!
Mix in one bowl:
1 cup oat flour
1 TBSP cinnamon
1/2 tsp baking soda
1/4 tsp salt
2 scoops vanilla whey protein (the kind I used had 16g of protein per scoop. This will vary)
Mix in another bowl: 
3 egg whites
1/2 cup low fat Ricotta cheese
8 oz mashed banana (this is about 2 large bananas)
4 packets of Stevia <– this is up to you. Add more if you like things sweet, less if you don’t. If you are a Splenda user, this would equal about 1/2 cup Splenda.
2 oz of water. (more or less to make a batter consistency.)
** Optional: chopped up walnuts, or a handful of chocolate chips. Just remember that whatever you add will change the macronutrients.
Combine the wet ingredients into the dry ingredients.
Spray an 8 x 8 or 9 x 9 baking pan with no-stick cooking spray. Pour the batter into the pan and bake at 350 degrees for about 17 – 20 minutes.
When a toothpick comes out clean, they are done. Better to undercook them a tad, than to overcook, or they can be pretty dry.
Cut into 9 pieces.
Makes 9 servings.
1 serving
Protein 7.5 grams (more protein? Add an extra egg white, scoop of protein powder and a bit more water!)
Carb: 13.6 grams
Fat: 1.2 grams
Calories: 84
Protein Brownie Recipe How-to VIDEO (gluten & dairy free)
Protein Brownies
This recipe is awesome! We have these on hand all of the time. They are amazing with a little natural peanut butter on top.
I’ve made you a little video on how to make them. Let me know what you think! (of the brownies. The video is imperfect. haha!)
Guys – pass this recipe along to your girlfriends and or wives, and your family! They’ll thank you!
These are perfect for your kiddos, too!
You’ll need:
1 cup oat flour (or 1/2 cup oat flour & 1/2 cup almond flour)
3 TBSP unsweetened cocoa powder
2 scoops chocolate protein powder
1/4 teaspoon salt
1/2 teaspoon baking soda
1/8 cup Stevia (or 1/4 cup Splenda)
8 oz berry flavored baby food
4 egg whites
Coconut oil or non-stick cooking spray
9 x 9 baking pan
This recipe makes 9 brownies.
For one brownie, the macros are:
Protein: 7 grams
Carbs: 11 grams
Fat: 0.8 grams
Calories: 81
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Jen Comas is a nationally qualified figure competitor in Salt Lake City, UT and is attempting to crossover into raw powerlifting. Michael Keck is based out of Somerset, KY and is a world record holding raw powerlifter.
View Jen’s Training Log 
Never thought I’d see the day….
Great addition to the website.
These are amazing thanks for them.. and you are really hot too
What kind of oat flower are you using that’s gluten free? I’m a Celiac and I can’t do wheat, rye, oats, and barley. Though some types of oats are supposedly OK, I haven’t found one I can use yet.
Jason – I am GF too and I use Bob’s Red Mill GF Oat Flour. You can also buy Bob’s Red Mill GF Oats and grind them up. I buy them at Kroger or my local Good Foods Co-op. They are ELISA certified GF! =) Hope this helps!
P.S. I just made them today and they are DELICIOUS! And she is right, undercooked is def better than overcooked! =)
Great article, food does look delicious, however, one must be careful calling something with oats in it “gluten free”. I am a powerlifter who has Celiac Disease, which is for those who do not know, a gastrointestial disease in which one cannot ingest gluten, which is a protein found in wheat, barley, rye, spelt, kamut, oats*, and other grains (except rice). By trade, I am a Pharmacist who is a certified expert in Celiac Disease, the Gluten-Free lifestyle, and patient management and education in the such. First off, 98% of oats are cross-contaminated with wheat (gluten), and second, even if you have 100% verified gluten/wheat free oats, they are still not recommended for those who can not ingest gluten. There are those who will argue that oats are safe in Celiac and gluten-intolerant people, but I can attest to the fact that more likely than not, they are not appropriate for gluten-intolerant people. There is a huge problem with the labeling laws of food. They are way too lax, and often times negligent. Too much burden of determining the gluten-free status of a product is put on the consumer, when it should be the responsibility, and the duty, of the food manufacturer to provide clear and concise information concerning this topic. Part of the problem is the lack of knowledge and understanding of the disease, and also a general misunderstanding of the severity of the consequences of a person with Celiac Disease ingesting even the smallest amount of gluten. I am not here to knock anyone, or their recepies, but as someone in my situation, I must speak up to protect others from potential harm, and educate those who may not know. I do not intend to harm, disgrace or offend anyone. In fact, as I said earlier, the recepies look great. I do want to try them, however, I will omit the oat flour and choose an appropriate substitute.
Why are you not making sandwiches?
JasonD – I, too, use Bob’s Red Mill Gluten-Free Oat Flour, however you may want to see GFRph’s comment below yours.
GFRph – Thank you for your feedback and comment! I know cross contamination is a serious problem that isn’t given enough attention to. However, I assumed that if something was labeled as “certified gluten free”, then proper measures would be taken to avoid that. That being said, I do not have Celiac Disease and haven’t researched it as much as you have so I will take your word for it. Thanks again for the information. This has spurred me to do some research on it myself.
For those of you using the daily burn website to track calories or that, I made an addition for these
http://dailyburn.com/nutrition/elitefts_protein_brownies_calories
Baked em, and not much of a chef so over done them slightly! I’ll have to redo to insure there good
I made these this weekend and used only almond flour and skipped the sweetner all together. My daughter and I LOVED them. I will have to shorten my cooking time by a minute or two next time, but I was amazed at how good they actually were.
Shane – Awesome! Thanks for adding those to DailyBurn! Definitely take them out when they still don’t look done – then they are perfectly chewy and moist.
Yvonna – I’ve only ever cut the oat flour with almond flour by half, so it’s great to know that they turn out good with all almond flour! Thanks for letting us know! I’ll try that myself!
hey Jen What are the Macros for half oat flour and half almond flour? thanx for the amazing recipes!
This week I tried a “spice cake” variation on the brownie recipe. I used vanilla protein rather than chocolate, plain natural applesauce instead of the berry baby food, and added ground ginger, cinnamon, allspice, nutmeg, and cloves (1/2 tsp of most, a bit more ginger and cinnamon. I may use less next time). No additional sweetener, but that’s just my taste. It’s made a nice breakfast treat.