Magnum Quattro Chocolate Love Banana Muffins 

(makes 12)


150g dry oats (blended into flour)

35g Magnum Quattro Chocolate Love

1 tsp. baking soda

1 tsp. baking powder

1/4 tsp. salt

1 tsp. cinnamon

3 large bananas (mashed)

2 eggs

150g 0% plain greek yogurt

20g coconut oil (melted)

1 tsp. vanilla

6-8 stevia packets

110g walnuts 


Preheat oven to 350 F. Line muffin tins with cups. Combine dry ingredients. In a separate bowl, combine wet ingredients. Mix both together and fold in walnuts. Divide into muffin tin. Bake for 20-25 minutes, or until a toothpick comes out clean. Let cool and enjoy!

Macros per muffin: 12g Carbs 9g Fat 7g Protein - 146 cals

Magnum Quattro Salted Freakin' Caramel Banana Bread 

(makes 14 slices)


2 ripe bananas

3/4 cup oat flour (blended oats)

3/4 cup Magnum Quattro (I used Salted Freakin' Caramel)

200g 0% fat free plain greek yogurt

1/3 cup egg whites

1/4 cup unsweetened applesauce

6-8 packets stevia

1 tsp. vanilla

1/4 tsp. salt


Preheat oven to 375 degrees. Mash bananas in a bowl. Add all remaining ingredients and mix well. Pour into greased loaf pan. Bake for 35 minutes. Cool and enjoy!

Macros (per slice):  8 g Carbs 2 g Fat 7g P - 60 cals

Magnum Quattro Salted Freakin' Caramel Pumpkin Loaf

(makes 16 slices)


90g rolled or quick oats (blended into oat flour)

70g Magnum Quattro (I used Salted Freakin' Caramel)

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 tbsp. pumpkin pie spice

30 ml honey OR maple syrup

250 ml canned pumpkin (PURE)

1/2 cup unsweetened vanilla almond OR cashew milk


Preheat oven to 350 degrees. Spray an 8 x 8 baking dish with non stick coconut oil spray OR line with parchment paper. Stir together dry ingredients. Combine the wet ingredients. Gently stir the wet into the dry until well combined. Spread evenly into baking dish (sprinkle on a few stevia sweetened chocolate chips if you have them!) Bake for about 20 minutes, or until a toothpick comes out clean.

Macros (per slice):  23 g Carbs 1 g Fat 5g P - 57 cals

Magnum Quattro Salted Freakin' Caramel Apple Crisp

(makes 2 servings)


50g Quick Oats

18g Magnum Quattro (I used Salted Freakin' Caramel)

300g Apple (sliced)

1/2 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

1/2 whole lemon (juice)

30ml Walden Farms Syrup

6 stevia packets

1 tbsp. cornstarch

10g coconut oil


Preheat oven to 375 degrees. Slice apples and toss in a bowl with lemon juice, 1/2 tsp. cinnamon, 3 packets of stevia, and corn starch. Put in small glass baking dish. In a bowl, combine oats, Quattro, salt, 1/2 tsp. cinnamon, nutmeg, and 3 packets stevia. Melt coconut oil and stir into dry ingredients with syrup. Pour on top of apples. Bake for 40 minutes. 

*Topping ideas include greek yogurt or coconut whip cream!

Macros (per serving, without toppings):  42 g Carbs 7 g Fat 22g P 

Magnum Quattro Chocolate Love Peppermint Protein Balls

(makes 30 balls)


300g Medjool dates (soaked in warm water)

1 cup Unsweetened applesauce

1/2 cup Unsweetened cashew milk

1/2 tsp. Peppermint extract

120g Coconut flour

70g Magnum Quattro Chocolate Love

30g Cocoa Powder

40g Mini dark chocolate chips

2-3 Crushed candy canes


Combine soaked dates, applesauce, and cashew milk in blender. Blend until smooth. Add peppermint extract, coconut flour, cocoa powder, and Magnum Quattro. Blend until mixture forms a dough. Stir in chocolate chips. Refrigerate dough for 30-45 minutes. Remove from fridge and roll into balls. Pat in crushed candy canes and enjoy! Best served from the fridge/freezer.

Macros (per ball, without candy cane included):  12 g Carbs 1 g Fat 3g P 71 cals.

Lemon Raspberry Vanilla Protein muffins

(makes 12 muffins)


106 grams Kodiak Caked Flapjack and Waffle Mix

45g Magnum Quattro (Vanilla)

1/2 c. baking stevia (or sweetener of your choice-honey, maple syrup, sugar)

3/4 cup water

100g nonfat plain greek yogurt

1 whole egg

15g coconut oil (melted)

1/2 tsp. vanilla

200g raspberries

Juice of 1/2 lemon (zest for the top of muffins)


Preheat oven to 350 degrees F. Whisk together dry ingredients. Mix in wet ingredients until no lumps appear. Fold in raspberries. Divide into muffin tins (lined or with cooking spray). Zest 1/2 lemon on top! Bake for 25-30 minutes or until brown on edges and toothpick/knife comes out clean. 

Macros (per muffin):  8 g Carbs 2 g Fat 7 P 77 cals.

Magnum Quattro No Bake Energy Bites

(makes 12-20 balls)

Base Ingredients:

15 g coconut oil

1/3 cup almond/nut butter

1/4 cup maple syrup or honey

1/2 cup old fashioned oats

35g Magnum Quattro Protein powder (whatever flavour you'd like!)

2 tbsp. chia seeds

1/2 cup ground flax seed

ADD IN OPTIONS (this is where you can get creative!)

-Trail Mix (mini m&m's, shredded coconut, sunflower seeds, pumpkin seeds)

-Blueberry Vanilla Almond (dried blueberries, almond slivers)

-Carrot Cake (shredded coconut, shredded carrot, cinnamon)

-Lemon Poppyseed (lemon zest, lemon juice, poppyseed)

-Cranberry Orange (dried cranberries, orange zest)


Melt coconut oil in large bowl. Stir in nut butter and honey (or maple syrup). Add the oats, protein powder, chia seeds, and ground flax seed. Add in extras! Refrigerate for 30 minutes to let dough harden. Roll into balls and store in fridge for up to 7 days (or freeze!).

Macros (for balls-without add ins):  13 g Carbs 6 g Fat 7 P 5 107 cals.

Magnum Quattro No Bake Chocolate Puffed Wheat Squares

(makes 9 squares)

Base Ingredients:

5 cups Puffed Wheat Cereal

85g Dark Chocolate

36g Magnum Chocolate Love Quattro

1/4 cup Honey

1/4 cup Unsweetened Applesauce

1 tsp. Vanilla

40g Unsweetened Shredded Coconut (optional)


Measure puffed wheat into large bowl. In a small saucepan, melt all other ingredients on medium heat. Add to bowl and mix well. Pour into greased 9x9 square baking pan and press down. Refrigerate for 2 hours minimum. Cut into squares and enjoy!

Macros (per square):  20 g Carbs 4 g Fat 7 P 5 135 cals.

Magnum Quattro Protein Black Bean Brownies

(makes 9 squares)

250g Black Beans (drained and rinsed)

1/3 Cup Sugar Free Syrup

40g Coconut Oil

40g Magnum Quattro

40g Oats (blended into a powder) 

2 tsp. Vanilla Extract

1 tsp. Baking Powder

1/4 tsp. salt

6 Stevia Packets

*Optional add ins: mini chocolate chips, walnuts, shredded coconut


Pre-heat oven to 350 degrees. Combine all ingredients (except optional add ins) in blender or food processor. Stir in the add ins and pour into a lined 8 x 8 square baking pan. Bake for 20-25 minutes (or until cooked through). Cool and slice! Top with cool whip, coconut whip cream, ice-cream.

Macros (per square-without add ins or toppings):  8 g Carbs 5 g Fat 7 P 5 100 cals.


Magnum Quattro Salted Freakin' Caramel Pumpkin Protein Donuts (makes 12 donuts)

80g Quick Oats (ground in a blender)

1 tsp. Baking Powder

1/2 tsp. Baking Soda

2 scoops Magnum Quattro (Salted Freakin' Caramel)

1 tsp. Cinnamon

1/4 tsp. Salt

280g Canned Pure Pumpkin Puree

2 Egg Whites (126g)

2 Whole Eggs

1 tsp. Vanilla Extract

1/4 Cup Unsweetened Almond/Cashew Milk

*Optional add ins: mini chocolate chips, walnuts, shredded coconut, blueberries


Pre-heat oven to 385 degrees. Combine dry ingredients. Mix wet ingredients and combine with dry. Pour into a greased (with coconut oil spray) donut mold/pan. Bake for 10-12 minutes, or until a toothpick poked in comes out dry!

Macros (per donut-without add ins or toppings):  6 g Carbs 1 g Fat 8 Protein  71 cals.

Magnum Quattro Peanut Butter Chocolate Oat Bars (makes 12 squares)


95g Quick Oats

60g Ground Flax Seed

72g Magnum Quattro 

120g Natural Nut Butter

60g Coconut Oil

1/4 cup honey


15g Coconut Oil

1/2 cup semi-sweet chocolate chips


Place nut butter, coconut oil, and honey in a microwave safe bowl. Microwave until runny, and mix together. Add in oats, flax seed, and Quattro, and mix until combined. Mixture will be thick and dense. Line an 8 x 8 pan with parchment paper, and press mixture into pan with your hands. Refrigerate for 45 minutes. In a bowl, combine 15g Coconut Oil and chocolate chips. Microwave for 10 second intervals, stirring in between, until melted. Pour on top of base and refrigerate for at least 45 minutes. Cut into 12 squares and enjoy!

Macros (per square):  18 g Carbs 16 g Fat 9 Protein  253 cals.

Fruit Explosion Muffins stuffed with Magnum Quattro Protein Cream Cheese (makes 12 muffins)

Muffin Batter:

240g Whole Wheat Flour

1 tsp. Cinnamon

1 tsp. Baking Powder

1/2 tsp. Baking Soda

1/2 tsp. Salt

14g Coconut Oil (melted and slightly cooled)

126g Egg Whites (room temperature)

1 tsp. Vanilla Extract

120g 0% Plain Greek Yogurt

1/2 cup Sugar Free Syrup (Walden Farms)

5 tbsp. Almond/Cashew Milk

400g Fresh Fruit of choice (peaches, raspberries, blueberries, strawberries)

Cream Cheese Mixture:

180g 95% Fat Free Cream Cheese

35g Magnum Quattro

1 tsp. Vanilla Extract


Pre-heat oven to 350C and spray muffin tins with coconut oil spray. In a small bowl, combine Cream Cheese mixture, stir well, and set aside. In another bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt. In a separate bowl, whisk together coconut oil, egg whites, vanilla, greek yogurt, sugar free syrup, and milk, and stir until no lumps remain. Add the flour mixture to the wet mixture slowly, and mix until just incorporated. Fold in chopped fruit. Fill a muffin tin half with muffin batter, add 15g of the cream cheese mixture, and top with muffin batter. Bake for 18-22 minutes, or until a toothpick stuck into the muffin mixture comes out clean.

Macros (per muffin):  19 g Carbs 2.5 g Fat 9 Protein  135 cals.

Magnum Quattro Chocolate Mocha Protein Donuts (makes 6 donuts)

53g Magnum Quattro

38g Coconut Flour

4 packets of stevia

10g Unsweetened Cocoa Powder

1/2 tsp. salt

1/2 tsp. baking powder

1 whole egg

50g Unsweetened Apple Sauce OR 30g Pure Pumpkin Puree

60g Brewed Coffee (chilled in fridge)


50g Brewed Coffee (chilled in fridge)

2 packets of stevia

5g Unsweetened Cocoa Powder

30g Magnum Quattro

1/3 Cup Walden Farms or Sugar Free Syrup


Pre-heat oven to 325C and spray a donut pan with coconut oil spray. Combine all dry ingredients into a bowl, and mix well. In a separate bowl, combine wet ingredients. Mix dry ingredients into wet, and do not over stir. Spoon into donut pan and bake for 6-8 minutes (DO NOT OVERCOOK!). Mix together glaze ingredients, and set aside. Cool donuts, dip them into glaze, and enjoy!

*Protein baking has the tendency to get dry. If you find these are dry, add in mashed banana or coconut oil to make them more moist!

Macros (per donut:  7 g Carbs 2.4 g Fat 15 Protein  98 cals.


Magnum Quattro Chocolate Coconut Haystacks (makes 15)

Haystack Ingredients:

120g Rolled Oats

80g Unsweetened Shredded Coconut

45g Magnum Quattro Chocolate Love 

45g Natural Nut Butter

1/2 cup Unsweetened Cashew Milk

30g Unsweetened Cocoa Powder

15g Coconut Oil

Optional Chocolate Drizzle:

75g Chocolate Chips

10g Coconut Oil


Pre-heat oven to 350C and line a baking sheet with parchment paper. Combine all haystack ingredients (minus cocoa powder) in a bowl and mix well. Sprinkle in the cocoa powder and mix. Form "balls" and place on parchment paper lined pan. Bake for 8-10 minutes, and let cool. In a bowl, combine optional chocolate drizzle ingredients. Microwave for 15 second intervals, mixing in between until melted. Drizzle onto cooled balls, and place in fridge or freezer to cool. Enjoy!

Macros (per haystack-without chocolate drizzle):  12 g Carbs 5 g Fat 6 Protein  102 cals.


Magnum Quattro Salted Caramel Pumpkin Pie Mini-Pies (makes 24 minis...or 12 regular size!)

Base Ingredients:

80g Coconut Flour

Dash Cinnamon

Dash Nutmeg


4 Stevia Packets

1/4 Cup Walden Farms or Sugar Free Syrup (room temperature)

1 Whole Egg (room temperature)

30g Coconut Oil (melted)


2 Whole Eggs

400g PURE Pumpkin Puree

70g Magnum Quattro

1 tsp. Pumpkin Pie Spice (or ginger, cinnamon, and all spice)

6 Stevia Packets 


Pre-heat oven to 350C and spray mini muffin tins or regular muffin tins with coconut oil spray. Whisk 1 egg and coconut oil together. Add in remaining base ingredients, mix until well combined, and set aside. In another bowl, whisk together eggs and add in all filling ingredients. Divide base ingredients into muffin tins, and use a shot glass to press mixture down. Divide filling ingredients on top. Bake for 10-15 minutes (make sure you do not overcook). Top with coconut whip cream, greek yogurt, or cool whip and enjoy!

Macros (without whipped topping-for 24 minis  4 g Carbs 2 g Fat 4 Protein  52 cals.


Magnum Quattro Chocolate Chip Zucchini Muffins (Makes 12)



110g Whole Wheat Flour

36g Magnum Quattro (Chocolate Love)

35g Unsweetened Cocoa Powder

1 tsp. Baking Soda

1 tsp. Baking Powder

1/4 tsp. Salt

15g Coconut Oil (melted and cooled)

1/2 Cup Walden Farms Sugar Free Syrup (or honey-higher cals)

1 tsp. Vanilla Extract

1 Whole Egg

1 cup shredded zucchini 

1 Banana 

1/2 Cup Unsweetened Almond Milk

1/2 Cup Regular or Unsweetened Chocolate Chips


Pre-heat oven to 350C, spray muffin tins, and line with liners. Squeeze excess water out of shredded zucchini. Whisk flour, quattro, cocoa powder, baking soda, baking powder, and salt. In a seperate bowl whisk coconut oil, syrup (or honey), vanilla, and egg. Add in zuchinni, mashed banana, and almond milk. Slowly add in dry ingredients, and then fold in chocolate chips. Bake for 20-25 minutes.

Macros:  15g Carbs 5 g Fat 5 Protein  120 cals.


Magnum Quattro Cookies and Cream Protein Cheesecake (Makes 9 squares)



70g Magnum Quattro

120g Light Cream Cheese

140g 0% Greek Yogurt

2 whole eggs

1/2 tsp. Vanilla Extract

1/4 cup Baking Stevia OR 8 Stevia Sugar Packs

1/2 tsp. Baking Powder

Optional: Mini Chocolate Chips OR Crushed Oreo Cookie Crumbs


Pre-heat oven to 250F and line a 8 x 8 baking pan with parchment paper. Combine all ingredients (minus chocolate chips/cookie crumbs) in a food processor or blender and blend until smooth. Fold in optional ingredients. Pour into pan. Bake at 250 C for 30 minutes, and then 350 C for 25 minutes. Remove from oven and cool before refrigerating for at least 2 hours before serving! 

Macros:  2g Carbs 3 g Fat 10 Protein  81 cals.


Salted Caramel Pumpkin Spice Truffles (Makes 20 balls)



160g Quick Oats (blend in a blender to make oat flour)

70g Magnum Quattro (Salted Freakin' Caramel)

1 tbsp. Stevia 

1 tbsp. Pumpkin Pie Spice (or cinnamon/nutmeg/allspice)

1/4 Cup Walden Farms Syrup

1 tsp. Vanilla Extract

90g Nut Butter

1/2 Cup Pure Canned Pumpkin

Splash of cashew/almond milk


Blend oats in a blender and combine in a bowl with protein powder, stevia, and pumpkin pie spice. In a separate bowl, mix nut butter and Walden Farms (you may need to microwave for 30-45 seconds to fully mix together). Stir in vanilla and add to dry ingredients. Mix in pumpkin puree. If the mixture is too dry, add a splash of cashew/almond milk. Scoop batter by the tablespoon, and roll in cinnamon. This will coat the mixture, making it easier to roll into a ball. Store in fridge!

Macros Per Ball:  7g Carbs 3 g Fat 5 Protein  76 cals.


Chocolate Chip Oatmeal Pumpkin Protein Cookies (Makes 15 cookies)



100g Quick Oats

108g (3 scoops) Magnum Quattro (I used Salted Freakin' Caramel)

2 tsp. Pumpkin Pie Spice (or a mix of cinnamon, nutmeg, ginger, and allspice)

1.5 tsp. Baking Powder

1/3 tsp. Salt

4 Stevia Packets

30g Coconut Oil  - Melted

200g Pure Pumpkin Puree

1 tsp. Vanilla

1/2 cup Sugar Free Syrup

40g Krisda Stevia Sweetened Chocolate Chips (or any chocolate chips)


Mix dry ingredients. In a separate bowl, mix wet ingredients. Combine dry ingredients into wet ingredients, and mix until just combined. Fold in chocolate chips. Refrigerate dough for 30 minutes. Line a pan with parchment paper. Form dough into 15 cookies, and mold into your desired shape. Bake at 325 C for 9-12 minutes. Cool and enjoy!

Macros Per Ball:  8g Carbs 4 g Fat 8 Protein  86 cals.


Fruity Hoops Rainbow Protein Truffles (Makes 18 balls)



227g Low Fat / Fat Free Cream Cheese

65g Magnum Quattro Fruity Hoops

80g Oat Flour 

1/2 tsp. Almond Extract

20g Coconut Oil (melted)

20g Almond Milk


Mix all ingredients in a bowl. Drop by spoonfuls into sprinkles OR Swerve 0 Calorie Icing Sugar and coat before rolling into balls (very important as the dough will be sticky). Harden in freezer or fridge and serve!

Macros Per Ball:  3.5g Carbs 1.5 g Fat 5 Protein  49 cals. (excluding sprinkes)


Fruity Hoops Lemon Protein Cupcakes (Makes 6 Cupcakes)



60g Magnum Quattro

30g Coconut Flour

60g Monkfruit (or baking stevia)

1/2 tsp. Baking Powder

1/4 tsp. Salt

60g 0% Plain Greek Yogurt

1/4 Unsweetened Almond/Cashew Milk

1 Whole Egg

63g Liquid Egg Whites

1/4 tsp. Almond Extract

1 Lemon (Zest + Juice)

15g Coconut Oil

Protein Frosting:

55g 0% Greek Yogurt

90g Fat Free Cream Cheese

2 tbsp. Monkfruit (or baking stevia)

1/4 tsp. Vanilla Extract


Preheat oven to 350 F. Mix Quattro, coconut flour, monkfruit, baking powder and salt. In a seperate bowl, combine greek yogurt, almond/cashew milk, egg, egg whites, almond extract, coconut oil, and lemon zest + juice. Add wet ingredients to dry, and mix well. Pour evenly into lined muffin tins (spray paper with coconut oil spray). Bake for 20 minutes. While cupcakes are baking, combine protein frosting ingredients in a bowl and chill in fridge. Let cupcakes cool, and frost!

Macros Per Cupcake:  6g Carbs 4g Fat 15 Protein  129 cals. (excluding sprinkes)


Berry Banana Protein Oatmeal Bake (Makes 9 Squares)



Berry Jam:

300g Frozen Berries (I used cherries)

1/4 cup Sugar Free Syrup

1/4 cup Monk Fruit or Baking Stevia

14g Chia Seeds

Oatmeal crust:

40g Rolled/Quick Oats

40g Magnum Quattro

2 Large Bananas 

1/4 cup Sugar Free Syrup

1 tsp. Vanilla Extract

1/2 tsp. Baking Powder



Over medium heat, add the berries, syrup, and monkfruit/stevia to a medium sauce pan. Heat until the berries start to soften and release juice (5-15 minutes). Bring to a boil stirring occasionally, and mash berries. Stir in the chia seeds, and continue to cook for another 5 minutes. Remove from heat and let cool. Preheat oven to 375 F and line an 8x8 baking pan with parchment paper. Mix together oats, Quattro, baking powder, and cinnamon. Add mashed bananas, syrup, and vanilla and mix well. Pour 2/3 of the mixture into the pan, and spread evently. Spoon the chia berry jam on top, and spread with a knife, not going all the way to the edge of the pan. Spoon remaining oat mixture on top. Bake for 30 minutes, cool, and enjoy!

Macros Per Bar:  18g Carbs 1.5g Fat 6 Protein  101 cals.


Salted Caramel Pumpkin Protein Brownies (Makes 9 Squares)



250g Pumpkin Puree (pure)

70g Magnum Quattro Salted Freakin Caramel

50g Powdered Peanut Butter

1/4 Cup Sugar Free Syrup

1/4 tsp. Pumpkin Pie Spice

1/2 Cup Cashew Milk

40g Oat Flour


Mix all ingredients in a bowl, and pour into a lined square baking pan. Bake at 350 for 30 minutes and enjoy!

Macros Per Bar:  10g Carbs 1.2g Fat 9.5g Protein  85 cals.