These Healthy Banana Nut Cake Bars are soft, protein-packed, and naturally sweetened with ripe bananas. Made with almond flour, walnuts, and True Nutrition Banana Smoothie Pea Protein, they’re the perfect gluten-free, dairy-free snack or breakfast option that tastes just like banana bread, but better for you.

If banana bread and a protein bar had a baby, it would be these Healthy Banana Nut Cake Bars, soft, nutty, and packed with plant-based protein. Perfect for breakfast, a post-workout snack, or a wholesome dessert, these bars deliver comfort food flavor without the sugar crash.

Why You’ll Love These Banana Nut Cake Bars

These bars are made with clean, simple ingredients, think ripe bananas, almond flour, and a boost from True Nutrition Banana Smoothie Pea Protein. They’re naturally gluten-free, dairy-free, and refined sugar-free, but still taste like a cozy slice of banana bread.

With a fluffy, cake-like texture and crunchy walnuts in every bite, they’re an easy way to sneak in protein and fiber while satisfying your sweet tooth.

Ingredients for Healthy Banana Nut Cake Bars

Instructions for Healthy Banana Nut Cake Bars

1. Preheat Your Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
2. Prepare Flax Eggs: In a small bowl, mix 2 tablespoons of flaxseed meal with 5 tablespoons of water. Let it sit for 5-10 minutes to thicken.
3. Mix Wet Ingredients: In a large mixing bowl, mash the ripe bananas until smooth. Add the unsweetened applesauce, almond milk, vanilla extract, and prepared flax eggs. Stir until well combined.
4. Combine Dry Ingredients: In another bowl, whisk together the True Nutrition Banana Smoothie Pea Protein, almond flour, baking powder, baking soda, cinnamon (if using), and a pinch of salt.
5. Mix Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet ingredients until well combined. Be careful not to overmix.
6. Add Walnuts: Gently fold in the chopped walnuts for a nice crunch in every bite.
7. Bake: Pour the batter into the prepared baking pan, spreading it out evenly. Optional: top the bars with extra walnuts and sliced banana before baking. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Cool and Slice: Allow the cake bars to cool completely in the pan before cutting them into squares. Frost with homemade cream cheese frosting if desired!

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The Nutritional Edge

Each bar is filled with plant-based protein from True Nutrition’s Banana Smoothie Pea Protein (code healthyhelper saves $$!), which helps support muscle recovery and keeps you full longer. The almond flour adds healthy fats, while flaxseed brings omega-3s and fiber. It’s a balanced bite in every sense.

Pro Tip

Want to make these even more indulgent? Drizzle a little melted nut butter or dark chocolate on top once cooled.

Perfect For

Ready to bake your new favorite healthy treat? Grab your True Nutrition Banana Smoothie Pea Protein and whip up these wholesome, protein-packed banana nut cake bars. Your kitchen will smell amazing, and your body will thank you.

 

 

 

 

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Whip up these no-bake Pumpkin Pie Protein Bites in 10 minutes! Packed with cozy pumpkin spice flavor, vegan protein, and only 63 calories each, they’re the perfect fall snack or healthy dessert.

When the fall cravings hit but you’re trying to keep it healthy, these Pumpkin Pie Protein Bites are the answer. They’re sweet, spiced, perfectly chewy, and loaded with plant-based protein thanks to PEScience Pumpkin Pie Vegan Protein (code HEALTHYHELPER saves on PEScience!). Bonus: no baking required, just mix, roll, and snack!

With cozy pumpkin pie spice, creamy nut butter, and a hint of sweetness from NuNaturals Pumpkin Spice Stevia Syrup and Date Lady Date Syrup, these protein balls taste like dessert but fuel your day like a protein bar.

Why You’ll Love These Pumpkin Pie Protein Bites

• High protein & low calorie – only 63 calories per bite with 3.6g of protein!
• Perfect fall flavor – all the pumpkin spice goodness, no pie needed.
• Meal prep friendly – make a batch in 10 minutes and keep them in the fridge or freezer.
• Gluten-free & vegan – fits right into your fall wellness routine.

Ingredients You’ll Need

How to Make Pumpkin Pie Protein Bites

1. In a large bowl, mix oats, protein powder, and pumpkin pie spice.
2. Add almond butter, pumpkin puree, stevia syrup, and date syrup. Stir until a sticky dough forms.
3. Use a small cookie scoop to portion into about 24 bites.
4. Roll into balls, place on a plate, and freeze for 10 minutes to set.
5. Store in the fridge and enjoy anytime you need a quick snack!

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Nutrition Breakdown (per bite)

• 63 calories
• 3.6g protein
• 5.6g carbs
• 3.3g fat

The Perfect Bite

These pumpkin pie protein bites are like fall in a bite-sized snack. Whether you need a pre-workout boost, a sweet afternoon treat, or a healthier dessert option, they’ve got you covered. Keep a batch on hand this season and say goodbye to boring snacks.

 

 

 

 

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Learn how to make the ultimate high-protein, gluten-free VIRAL Cottage Cheese Bagels made with oat flour! Soft, chewy, and packed with flavor, these viral bagels are perfect for a healthy breakfast or snack.

Bagels just got a healthy upgrade! These VIRAL Cottage Cheese Protein Bagels are taking the internet by storm, and for good reason. With a chewy texture, high protein content, and simple ingredients, they make the perfect breakfast, snack, or post-workout fuel. Plus, they’re gluten-free and incredibly easy to customize with your favorite flavors. This is my take on these high-protein alternatives to regular bagels!

Why You’ll Love These Viral Cottage Cheese Protein Bagels

These viral Cottage Cheese Protein Bagels are the perfect combination of healthy and delicious. Made with simple, wholesome ingredients, they’re naturally gluten-free, protein-rich, and super easy to make. Plus, they’re customizable with endless flavor options!

Ingredients You’ll Need:

• 1 cup cottage cheese, full-fat or low-fat (I recommend Good Culture. You want a DRIER cottage cheese…if you use one that is too wet, it will alter the results!!)
• 1 ½ cups GF oat flour
• 1 ½ tsp baking powder
• 1 large egg (optional, for egg wash)
• Everything bagel seasoning (for topping)

How to Make Cottage Cheese Protein Bagels:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Blend the cottage cheese in a food processor or blender until smooth.
3. Mix the dough: In a bowl, combine blended cottage cheese, oat flour, and baking powder. Stir until a dough forms.
4. Shape the bagels: Divide the dough into 4-6 portions. Roll each into a log and form into a bagel shape.
5. Egg wash (optional): Brush each bagel with a beaten egg for a golden finish.
6. Add seasoning: Sprinkle everything bagel seasoning generously on top.
7. Bake: Place bagels on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
8. Cool and enjoy: Allow to cool slightly before slicing and serving.

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Health Benefits

• High-Protein: Cottage cheese packs these bagels with protein, keeping you full longer.
• Gluten-Free: Made with oat flour, these bagels are perfect for those avoiding gluten.
• Low-Calorie: A healthier alternative to traditional bagels.

Flavor Variations

Switch things up with these delicious flavor options:

1. Cheddar & Jalapeño: Add shredded cheddar and diced jalapeños to the dough.
2. Cinnamon Raisin: Mix in cinnamon and raisins, and top with a light sprinkle of cinnamon sugar.
3. Garlic & Herb: Stir in minced garlic and fresh herbs like rosemary or thyme.
4. Blueberry Lemon: Fold in fresh blueberries and a hint of lemon zest.
5. Sun-Dried Tomato & Basil: Incorporate chopped sun-dried tomatoes and fresh basil into the dough.

Serving Suggestions

• Top with cream cheese and smoked salmon for a protein-packed breakfast.
• Spread with almond butter and sliced bananas for a sweet twist.
• Use as a sandwich base for a healthy lunch option.

Storage Tips

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Freeze for up to 3 months. Toast before serving for best results.

These Cottage Cheese Protein Bagels are a game-changer for healthy eaters and bagel lovers alike. Simple, nutritious, and endlessly customizable, it’s no wonder they’ve gone viral!

Looking for a vegan version of these bagels? Try this recipe.

Try them today, and let me know your favorite flavor combo in the comments!

 

 

 

 

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I can’t get enough of these pistachio cheesecake cups! They’re protein-rich thanks to blended cottage cheese and taste just like pistachio cheesecake, but with added protein in cutie little personal pie size.

If you’re new around here, you should know, my all-time favorite dessert flavor is PISTACHIO. Pistachio ice cream, pistachio pudding, and obviously now these pistachio pie cups. They’re made green by using pistachio butter (no food coloring here!), and the filling is layered atop a homemade graham cracker crust, a crunchy layer of chocolate and then topped with easy whipped cream and chopped pistachios.

The Star Ingredients

• Cottage cheese: you know it! You’ll use blended cottage cheese instead of cream cheese (or sour cream or heavy cream!) in these cheesecake cups. Not only is it higher in protein than cream cheese, it gives the cheesecake batter a super creamy texture.
• Pistachio butter: basically ground pistachios into a paste like peanut butter or almond butter. You’ll need this to give these cutie cups their iconic pistachio taste and green color.
• Graham crackers: you’ll pulse graham crackers with room-temperature butter (no need to use melted butter!) to make the graham cracker crust — such a perfect flavor combination for a pistachio cheesecake crust.
• Chocolate chips: melted semi-sweet chocolate chips stirred with coconut oil adds a nice little chocolate crunch to these cheesecake cups. White chocolate would also taste amazing!

Find the list of full ingredients in the recipe card below.

Pistachio Paste vs. Pistachio Butter

I prefer to use pistachio butter because it’s 100% pistachios and typically unsweetened. Pistachio butter is creamy and delicious, but is sweetened. So, if you choose to substitute pistachio paste in this recipe, you will want to test for sweetness and adjust the honey accordingly.

What about pistachio cream? I haven’t tested this with pistachio cream since that’s a much sweeter product that often contains milk powder or other flavor enhancers.

Equipment to Gather

• Muffin tin: Make sure you have a muffin tin on hand.
• Paper liners: Paper liners will make it easier to remove the pistachio pie cups from the tin without making a mess.
• Food processor: You’ll need a food processor to grind up the graham crackers into fine crumbs for the crust, as well as for the pistachio pie layer to make the cottage cheese smooth and mousse-y.
• Nonstick cooking spray: Even though you’re using paper liners for the pie cups, you’ll still want to spray them with nonstick spray to ensure they come out lookin’ perfect.
• Microwave-safe bowl: Easily melt your chocolate chips and coconut oil in the microwave instead of dealing with a double boiler.

How to Make Pistachio Cheesecake

All you need to do to before assembling these pistachio cheesecake cups is to prepare the 3 layers. Here’s how:

1. Prepare the graham cracker crust: Place the graham crackers and butter into a high-speed food processor, and process on high until the mixture forms a crumble. 
2. Prepare the chocolate layer: Add the chocolate chips and coconut oil to a microwave-safe bowl, and microwave on high in 20-second intervals, stirring between until the chocolate is melted. 
3. Prepare the pistachio pudding layer: Add the cottage cheese, pistachio butter, and honey into a high-powered food processor and process on high until it’s thick and creamy with no lumps.

Serve Up The Cups

Now it’s time to assemble! Start here:

1. Spoon 1 tablespoon of the graham cracker crumbs into each muffin liner, and press it down flat.
2. Bake the graham cracker crust for 5 minutes at 350℉, and then allow to cool.
3. Scoop two heaping teaspoons of melted chocolate onto the top of the graham cracker crust, and then transfer the pan to the freezer for 10 minutes. 
4. Scoop 2 heaping tablespoons of the pistachio pudding layer to the top of the chocolate layer and evenly spread the layer out.
5. Transfer the pan to the freezer and freeze for at least 2 hours to firm up.
6. Top with a dollop of whipped cream and chopped pistachios right before serving (that’s what I did in these photos, and honestly now I’ll never go back!). ENJOY!

Make sure to use full-fat cottage cheese: Not only will it make your cheesecake cups luscious and creamy, but they will taste better, too. 2% or 4% will work great.

Why? Nonfat cottage cheese has a higher water content, which will make the cheesecake filling more watery. And, if you plan to freeze them, they may be “icy.”

These pistachio pie cups can be stored in an airtight container in the fridge for up to 3 days. 

If you want to make them ahead of time (or TO keep a batch in the freezer at all times IYKYK!), simply freeze them in an airtight container for up to 1 month. Just thaw them in the fridge for a few hours or on the counter for 10 minutes before serving. 

Other Cheesecake Recipes I Love