JUNE 15, 2026 MEAL PREP MONDAY.
Funfetti Muffins:
1 1/2 cup all purpose flour
2 eggs
1 cup vanilla Greek yogurt
1/2 cup maple syrup
1/4 cup milk of choice
1/4 cup melted butter
1 tbsp vanilla
2 tsp baking powder
1 tsp baking soda
1/3 cup dye free sprinkles (+ a bit more for sprinkling on top)
Preheat your oven to 350 degrees.
In a large mixing bowl, add all your dry ingredients and then combine it with all your wet ingredients.
Mix until well combined.
In a greased mini muffin pan, evenly divide your muffin mix into each muffin tin.
Bake at 350 degrees for about 10-12 minutes until muffins are cooked all the way through.
Store in the fridge and reheat when you’d like to enjoy!
Protein Energy Balls:
1 cup oats
2 servings vanilla protein
1/3 cup chia seeds
1/3 cup honey
1 tsp vanilla
1/3 cup peanut butter (or almond butter)
Cinnamon (measure with your heart)
1/3 cup mini chocolate chips
IF NEEDED for texture: add 1-2 tbsp milk of choice
In a large bowl, add in all your ingredients and mix well until combined.
If it is a bit dry (sometimes this depends on your protein powder) adding 1-2 tbsp of milk help with the texture!
Scoop out 1 tbsp sizes and roll evenly into balls.
Place in a Tupperware and place in the fridge for the week for a quick and delicious snack!
Frozen Banana Split Pops:
3 bananas, cut in half
1 cup melted chocolate (for dipping)
1 tbsp coconut oil (for the chocolate)
Dye free sprinkles (to dip)
Peel your bananas and cut them in half.
Put popsicle sticks through the center of each banana and put in freezer for about an hour so they can harden a bit before dipping.
Melt your chocolate with coconut oil in a bowl that makes dipping your bananas easy to dip into.
Place your sprinkles into a separate bowl.
Dip each banana in the chocolate and then into the sprinkles.
Store in the freezer for the week and enjoy a simple sweet treat to cool off!
Cookie Dough Bark:
1 cup almond flour
2 servings vanilla protein
1/3 cup vanilla Greek yogurt
1/4 cup Maple Syrup
1 tbsp vanilla
2 tbsp melted butter
2 tbsp cashew butter
1/4 cup mini chocolate chips
Optional for topping:
1 tbsp coconut oil
1/3 cup chocolate
In a large mixing bowl, add in all your cookie dough ingredients.
Mix until well combined.
In a small bowl, add in extra chocolate and coconut oil and melt in the microwave.
Place your cookie dough on parchment paper.
Place another sheet of parchment paper over the dough and press down to make the dough flat.
Once flattened, spread your melted chocolate over the top.
Place in the freezer for 2 hours to set.
Once set, cut into bark pieces and keep in freezer for a cool sweet treat!
