Easter Recipe Roundup

We’ve compiled a list of favourite’s from LeanFit Food Bloggers to create the ultimate Easter Recipe Roundup.

Decorate your healthy creations to form kid-friendly Easter bunnies, bright orange carrot sticks for pre workout energy, or colorful Easter eggs to decorate your home. Plenty of substitutions can be made to fit your dietary needs and preferences.

Experiment by creating traditional sweet treats into nutritious bites of fuel with enough protein needed to satisfy cravings. The kids will love taking their goodies to school to share with friends, and you can conquer your holiday temptations ‘guilt-free!’

With LeanFit protein, the possibilities for delicious nutrition are endless.

Easter Blender Muffins


  • 1/3 cup of pure oat flour (gluten-free)
  • ¾ cup buckwheat flour
  • 1 tsp cinnamon
  • 2 tsp pumpkin spice
  • ½ cup grated apples (without skin)
  • 1 cup shredded raw carrots
  • 1 banana mashed
  • 2 flax eggs (1 egg = t tbsp. grounded flax seeds + 3 tbsp. water // soak each “flax egg for 15 minutes” or *substitute with 2 eggs)
  • 1 tbsp. maple syrup
  • 1 tsp 100% all natural vanilla extract
  • 1/3 cup shredded coconut
  • 1 scoop of LeanFit completegreen protein powder (vegan) or LeanFit Vanilla Whey protein powder
  • 1 cup water
  • 1 tsp gluten-free baking soda (no aluminum)
  • 1 tbsp coconut oil
  • 1 cup almond milk (unsweetened vanilla)

Coconut Whipped Cream:

  • 1 can pure coconut milk (Lite will not work. Keep refrigerated until cream hardens and separates from water)
  • 2 tablespoons maple syrup
  • 1 teaspoon cornstarch or arrowroot powder

Muffins: Preheat oven to 350ºF. Grate apples, shred arrots, mash bananas. Set your “flax eggs” to soak for about 15 minutes. Place ingredients into a blender or food processor. Blend everything together, until a puree forms. Take your muffin tray and lightly grease with coconut oil, or place muffin liners. Fill each muffin cup about ¾ in. Bake for 20 minutes. Let muffins cool for 10 minutes. Coconut Whipping Cream: Scoop top layer of refrigerated coconut cream and place into a bowl. Blend the maple syrup and cornstarch/arrowroot powder with the coconut cream. Will form solid whipped cream like texture. Store the whipping cream for 1-2 hours to harden. Optional Toppings: Freshly grate the lemon (lemon zest) and carrots. Add some coconut whipped cream first onto the cooled mini muffins and top it off with toasted coconut shavings, lemon zest, and shredded carrots. Store the toppings in the fridge for up to 4 days. After decorating, store in a closed air-tight container in the fridge. They will last up to 7 days. Enjoy!

Easter Blender Muffins

Protein Carrot Cake

Protein Carrot Cake


  • 1½ Cup Oat Flour
  • 2 Scoops (64g) LeanFit Vanilla Whey protein
  • 1 Tbsp Coconut Flour
  • 1 tsp Baking Powder
  • 1 tsp Cinnamon
  • ½ Cup Granulated Sweetener (I used ¼ Cup coconut palm sugar & ¼ Cup VitaFiberIMO powdered sugar)
  • 1/3 Cup Dried Cranberries
  • 1/3 Cup Crushed Walnuts
  • 1 Cup Shredded Carrot, packed
  • 2/3 Cup Unsweetened Applesauce
  • ¼ Cup Coconut Oil, Melted
  • 2 tsp Pure Vanilla Extract
  • ¼ Cup Almond Milk
  • 1 Large Egg

Cream Cheese Frosting:

  • 250g Light Cream Cheese
  • 1 Scoop (32g) LeanFit Vanilla Whey protein
  • 2-4 Tbsp Almond Milk or choice
  • Maple syrup, optional
  • Crushed Walnuts

Preheat oven to 350ºF. Line 8x8 dish with parchment paper or grease. Combine all dry ingredients in a large bowl and set aside (add cranberries, walnuts & shredded carrot in after all combined). In separate bowl whisk together all wet ingredients then pour into dry ingredients, mixing with spatula until just combined. Pour into prepared dish and bake for 20-25 minutes or until toothpick comes clean. Let cool completely before frosting. With hand mixer beat together ingredients until smooth, starting with 2 Tbsp milk and adding more to get right consistency. Frost carrot cake and top with extra crushed walnuts if desired. Slice into 12 squares. Enjoy!

Protein Carrot Banana Bread


  • 2 medium bananas (~200 grams)
  • 1 medium carrot (~85 grams)
  • 1 scoop (31 grams) LeanFit Vanilla Whey protein powder
  • 1/2 cup (30 grams) chickpea flour
  • 1/4 cup (28 grams) coconut flour
  • 1 egg
  • 1/2 + 1/4 cup water
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ginger

Mash bananas in a bowl. Add whisked egg and vanilla to the bowl, finely grate the carrot. In a separate bowl, combine all dry ingredients. Slowly add the wet mixture to the dry, stirring evenly. Add the water, making sure to only add as much as needed. Batter should be thick. Only use the remaining quarter cup if needed. Bake at 350 degrees until golden on top, around 45 minutes.

Carrot Banana Bread

Chocolate Bunny Protein Pancakes

Chocolate Bunny Pancakes


  • 1 scoop (31 grams) LeanFit Whey Chocolate protein powder
  • 1/4 cup (30 grams) chickpea flour
  • 1.5 tablespoons (12 grams) coconut flour
  • 1 tablespoon (5 grams) cocoa powder
  • 1/2 tablespoon psyllium husk (crucial for fluffiness)
  • 1/2 tsp baking powder
  • heaping 1/3 cup (100 mL) pumpkin puree
  • 1 egg
  • 1/2 cup water
  • 1 banana

Whisk together the pumpkin and egg. Add all of the dry ingredients to the mixture. Add the water slowly, using only as much as needed. You want the batter to be thick. Spoon batter onto preheated frying pan (sprayed with oil if necessary). Don’t crowd the pan, or it will be too difficult to flip. Flip after about 2 minutes and cook on the other side for an additional 2 minutes. Slice the ends off of the banana, and use the center segment to make slices to layer between the pancakes. With the ends of the banana: cut each one vertically down the middle, making 4 equal pieces. Use toothpicks to place two of them on the top as ears, and then place two of them on the bottom as feet. Enjoy!

Vegan Lentil Protein Falafel


  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 2 teaspoons sesame seeds
  • 1 teaspoon garlic powder
  • 1 teaspoon saffron
  • 3 teaspoons curry powder
  • fresh ground pepper (dash)
  • 1 teaspoon oregano
  • 1 teaspoon rosemary
  • 1 teaspoon parsley
  • 1 teaspoon cumin
  • 1 1/2 cups lentils
  • 2 1/2 cups water
  • 1/2 teaspoon Himayalan Pink Salt
  • 1 tablespoon lemon juice
  • 2 tablespoons flax seed + 5 tbsp water (let soak for 5 minutes)
  • 1 scoop LeanFit All-In-One protein powder (may use LeanFit completegreen protein)
  • 4 tablespoons corn meal
  • 1 grated carrot
  • 4 tablespoons quick oats
  • 2 tablespoons coconut flour
  • 3 tablespoons olive oil
  • 3 garlic cloves (grated)
  • 1 teaspoon coriander

Preheat oven to 350ºF. Pour 2.5 cups of water into a pan and bring water to boil. Add the lentils and let simmer until the lentils cook through for about 15-20 minutes on medium heat. Grate the carrots and garlic cloves. In a food processor combine all the ingredients above. Once the lentils are ready, pour the 3 tbsp of olive oil onto warm cooked lentils and stir. Combine the cooked lentils and olive oil mixture into food processor with other ingredients. Blend together for about 2-3 minutes until consistency still has texture. Place parchment paper on the baking sheet. Use a small spoon to divide the mixture up into small patties. Bake them in the oven for about 20 minutes. Take them out of the oven and flip each falafel on the other side and bake them for another 10-15 minutes. You will begin to see them get golden. Let cool for 10 minutes. After cooling, enjoy a falafel by adding them to salads, main dishes or a snack with hummus!

Vegan Lentil Falafel

Chocolate Protein Easter Eggs

Chocolate Protein Easter Eggs


  • 2 Scoops (64g) LeanFit Whey Chocolate protein
  • ½ Cup Coconut Flour
  • ¼ Cup Almond Flour
  • ¼ Cup Cacao Powder
  • ¼ Cup Cashew Butter
  • ¼ Cup VitaFiberIMO Syrup, substitute maple syrup/honey/liquid sweetener
  • ¼ Cup Almond Milk

Homemade Chocolate Drizzle:

  • ¼ Cup Coconut Oil
  • ¼ Cup Cacao Powder
  • 2-4 Tbsp VitaFiberIMO Syrup, substitute maple syrup/honey/liquid sweetener

Mix together all dry ingredients in bowl and set aside. In medium saucepan heat nut butter and VitaFiber until smooth; stir in almond milk. Using spatula, add nut butter mixture to dry ingredients and press together then use your hands to knead dough together. Add more almond milk 1 Tbsp at a time if too dry. Split dough into 12 even pieces. Using your hands, form each batter piece into egg shape, place on parchment paper and then store in fridge to firm. Heat coconut oil to a liquid and stir in cacao powder and sweetener. Coat protein eggs and pour leftovers into molds or silicone muffin cups for a snack later.

Easter Protein Energy Balls


  • toasted coconut
  • sunflower seeds, shelled
  • pumpkin seeds, shelled
  • grounded pumpkin seeds
  • pumpkin seeds
  • goji berries
  • 1 scoop LeanFit completegreen protein powder or LeanFit Whey Vanilla or Chocolate
  • ½ cup oats
  • ½ cup peanut butter
  • 2 cups pitted dates or date paste (soak in water for 30 minutes)
  • shredded unsweetened coconut

Pre-soak your pitted dates or date paste in water for 30 minutes. In your food processor add the soaked dates, peanut butter, and oats. Blend the ingredients. Add soaked date water to the mixture if needed. Add a scoop of LeanFit protein powder. Add batter directly to a baking tray lined with parchment paper. Even out the mixture and put into the fridge for 30 minutes. Gather your desired toppings and cookie cutters. Take out the baking tray from the fridge and cut around the edges of the pan. Flip over the tray so the mixture comes out, and peel the parchment paper. Design each mold using the toppings. For the left-over mixture, roll them into small balls with desired topping. Place your Protein Energy Easter Snacks (bunny tails and carrot sticks) onto a plate and enjoy!

Protein Energy Bunny Tails

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