Treat Yourself – Right.

When macros matter, we’ve got you covered with mouth-wateringly simple recipes that pack the protein and have the nutrition you need to help you stay on track.

Brownie Batter Avocado Pudding

1/4 cupNo Cow Brownie Batter Almond Fluffbutter
1ripe avocado
1 servingvegan protein (chocolate or vanilla)
1/4 cupcoconut milk (full fat from the can)
1/2 cupcacao powder
1/4 tspliquid stevia
Optional top with chopped nuts, chia seeds & cacao nibs
Brownie Batter Avocado Pudding

Serves 4.

142 calories, 9g fat, 9g carbs, 4g net carbs, 8g protein, 0g sugar per serving.

Step 1

Peel and pit your avocado leaving you with just the green center.

Step 2

Place avocado into a blender or a food processor with the coconut milk, protein powder, cacao powder, Fluffbutter and stevia. Blend until very smooth (approximately 3 minutes).

Step 3

Pour the pudding into a bowl and chill in the fridge before eating. Enjoy with toppings of your choice! Keep in the fridge for up to 4 days.

Chocolate Avocado Fudge

1ripe avocado
1No Cow Chocolate Fudge Brownie Protein Bar
1/2 cupcoconut milk (canned full fat)
2/3 cupcacao powder
1/2 tspstevia
SPLASHvanilla extract
1/4 cupchopped nuts
Chocolate Avocado Fudge

Serves 12 1x1" squares.

106 calories, 6.75g fat, 6g carbs, 3g net carbs, 5 protein, 0g sugar per serving.

Step 1

Cube the No Cow Chocolate Fudge Protein Bar and set aside.

Step 2

Peel and pit the avocado and place in your blender or food processor. Blend the avocado, cacao powder, coconut milk, stevia and vanilla extract in your blender or processor until smooth (3 minutes).

Step 3

Scrape the fudge into a bowl and stir in the chocolate fudge protein bar chunks with a spoon. Once mixed, spread evenly into a loaf pan lined with parchment paper.

Step 4

Top with nuts or leave plain and place the pan in the fridge or freezer to set for 30 minutes.

Step 5

Remove when set and enjoy cold or at room temperature.

Chocolate Chip Protein Muffins with Brownie Batter Frosting

Muffin
1 cupoat flour
1/3 cupcoconut oil
2 tspbaking powder
1 tspliquid stevia
1 servingvanilla vegan protein powder
2 tspvanilla extract
1 cupunsweetened almond milk
1/4 cupstevia sweetened chocolate chips
Frosting
1/2 cupNo Cow Brownie Batter Almond Fluffbutter
1 tsppowdered stevia
Chocolate Chip Protein Muffins with Brownie Batter Frosting

Gluten Free & Vegan

Serves 24 mini muffins.

89.5 calories, 22.23g fat, 8g carbs, 2g net carbs, 8g protein, <.5g sugar per serving.

Step 1

Preheat your oven to 350° Fahrenheit and in a bowl mix oil, flour, baking powder, protein powder and stevia.

Step 2

Add almond milk, vanilla extract and mix until smooth texture forms.

Step 3

Using a rubber spatula, fold chocolate chips into your batter.

Step 4

Scoop batter into your mini muffin tin to fill ¾ the way and bake for 12 minutes.

Step 5

While the muffins are baking, mix the Fluffbutter and stevia to create frosting.

Step 6

Let your muffins cool for about 10-15 minutes and frost with the Fluffbutter frosting. Eat and enjoy warm!

Lemon Meringue Pie Truffles

Truffles
2No Cow Lemon Meringue Pie Bars
1 tbsp unsweetened coconut flakes
1 tsp coconut flour
2 tspcanned full fat coconut milk
Topping
¼ cupunsweetened flake coconut
Lemon Meringue Pie Truffles

Serves 6.

70 calories, 5.1g fat, 3.7g carbs, 1.06g net carbs, 4g protein, <.01g sugar per serving.

Step 1

In a food processor or blender, blend the two No Cow bars into a fine crumb.

Step 2

Add coconut milk, coconut flakes & coconut flour into blender or processor and blend until a dough forms.

Step 3

Put a little bit of coconut oil in your palms and pinch 1” of dough out of the bowl and roll in your hands to form a ball, repeat until the dough is gone, and place into the freezer.

Step 4

In your food processor or blender, gently pulse your ¼ cup of unsweetened coconut flakes until a soft powder forms (4-10 pulses).

Step 5

Remove your truffles from the freezer and roll your truffles in the freshly ground coconut.

Step 6

Place your truffles in the freezer to set for 12 minutes, eat and enjoy room temp or chilly!

Peanut Butter Chocolate Chip Cookie Cups

Crust
1No Cow Peanut Butter Chocolate Chip Protein Bar
1No Cow Chocolate Chip Protein Cookie
2 tbspcanned full fat coconut milk
¼ tspstevia
Filling
⅓ cupaquafaba (liquid in the can from chickpeas. Use your favorite canned chickpea brand!)
½ tspstevia
Splashvanilla extract
Peanut Butter Chocolate Chip Cookie Cups

Serves 12.

40 calories, 2g fat, 3.7g carbs, .5g net carbs, 4g protein, <.01g sugar per serving.

Step 1

In a food processor or blender, mix the No Cow cookie & bar together to form a crumb.

Step 2

Add coconut milk and stevia and blend until a semi smooth texture forms.

Step 3

Scoop about 1 ½ tsp of batter into a mini muffin tin. Using the back of spoon dipped in coconut oil (to prevent sticking), smooth out a center hole in each muffin cup.

Step 4

Place the cups in the freezer to chill for 12 minutes & start prep on the filling.

Step 5

In a bowl with a hand mixer, whip your aquafaba, stevia and vanilla for 3-5 minutes until soft peaks form.

Step 6

Remove the cookie cups from the freezer and add a dollop of filling to each. Set back in the freezer for 10 minutes to set.

Step 7

Optional: drizzle peanut butter across the top. Enjoy!

S’mores Fluffbutter Fat Bombs

1/2 cupNo Cow S'mores Fluffbutter
1/2 cup coconut oil
2 1/2 tbspcacao powder
1/4 tspstevia
Splashvanilla extract
Pinchsalt
S’mores Fluffbutter Fat Bombs

Serves 20-25.

500 Calories, 50 g fat, 1g carb, <1g net carbs, 4g protein, <.01g sugar per serving.

Step 1

In a skillet on your stove, heat oil on medium heat until melted.

Step 2

Add Fluffbutter, cacao powder, vanilla extract, stevia and salt to the warm oil and stir until melted and thick consistency forms.

Step 3

Pour your mixture into a small pitcher or bowl with a spout.

Step 4

Using candy molds, a mini cupcake pan or an ice cube tray, pour about 1 tbsp into your container of choice.

Step 5

Once the container is filled, freeze for 30 minutes.

Step 6

Once they are set, enjoy! Store in fridge or freezer until they are gone.

Snickerdoodle Protein Granola

2No Cow Snickerdoodle Protein Cookies
1/4 cupmelted coconut oil
1/4 cupchopped pecans
1 cupgluten free oats
1 tspchia seeds
Snickerdoodle Protein Granola

Serves 8.

174 calories, 13g fat, 9g carbs, 3.1g net carbs, 9g protein, .5g sugar per serving.

Step 1

Preheat your oven to 350° Fahrenheit and melt your coconut oil.

Step 2

Cut cookies into small cubes and roughly chop pecans. Set aside.

Step 3

Combine oil, cookie chunks, pecans, chia and oats into a bowl. Mix until it is coated with the melted coconut oil.

Step 4

Spread your granola evenly on a cookie sheet and bake for 12 minutes.

Step 5

Once done, remove and set to cool for 30 minutes to allow clusters to form.

Step 6

Enjoy over almond milk, on avocado pudding, or however you desire!

Salted Caramel Puffed Rice Bars

1No Cow Peanut Butter Protein Cookie
1/2 cupNo Cow Salted Caramel Sundae Peanut Fluffbutter
1/4 cupchopped pecans or walnuts or almonds (you choose!)
1 cupsugar free and gluten free puffed rice cereal
Salted Caramel Puffed Rice Bars

Serves 16 2" square bars.

87 calories, 6g fat, 4.5g carbs, 2g net carbs, 8g protein, <1g sugar per serving.

Step 1

Roughly chop the nuts of choice and cube the No Cow cookie.

Step 2

Mix the nuts & cookie cubes into the fluffbutter with a rubber spatula or wooden spoon.

Step 3

Gently fold in your puffed rice cereal. Be careful not to crush your puffed cereal.

Step 4

In a small square pan or loaf pan, spread your mixture evenly to about 1” thick and place in the freezer for 15 minutes.

Step 5

Remove from the freezer and slice to about 2” long and 1” wide bars.

Step 6

Eat and enjoy chilly! Store the bars in the fridge or freezer until gone.

Brownie Fluffbutter Pecan Oat Bites

1No Cow Double Chocolate Protein Cookie
1/2 cupNo Cow Brownie Batter Almond Fluffbutter
1 servingvegan protein powder (chocolate or vanilla)
2 tbspcoconut or almond milk (unsweetened)
1 tspcacao powder
1/4 tspliquid stevia
1/4 cupchopped pecans
1/4 cupgluten free old fashioned oats
Brownie Fluffbutter Pecan Oat Bites

Serves 12.

126 Calories, 8.5g fat, 7g carb, 3g net carbs, 8g protein, .5g sugar per serving.

Step 1

Preheat your oven to 350° Fahrenheit.

Step 2

Cut the No Cow cookie into small cubes, and roughly chop your pecans and then set both aside.

Step 3

In a bowl with either a rubber spatula or a hand mixer, combine protein powder and Fluffbutter until there are no lumps. Add in almond milk, stevia and cacao powder. Mix together until a smooth batter forms.

Step 4

Gently fold in your oats, cookie cubes and pecans.

Step 5

Form 1-2” balls by rolling a pinch or two of dough in your palms and set a few inches apart on a baking sheet, repeat until all the dough is used.

Step 6

Bake for 12 minutes and remove when slightly cracked. Let cool for 5 minutes. Enjoy plain or drizzle with more Fluffbutter.

Carrot Cake Protein Bites

2No Cow Carrot Cake Protein Bars
2 tbspNo Cow Vanilla Maple Frosting Almond Fluffbutter
1 tbsp - 1 1/2 tbspfull fat coconut milk (from the can)
1/8 tspstevia
1/4 cupdark chocolate chips (stevia sweetened)
1 tsp coconut flour
Carrot Cake Protein Bites

Serves 25 1" bites.

24 calories, 2g fat, 2.1g carbs, <.08g net carbs, 3g protein, <.5g sugar per serving.

Step 1

In a food processor or blender, blend No Cow Carrot Cake Bars until fine crumbs form.

Step 2

Add the Fluffbutter, coconut milk, stevia and coconut flour to your blender or food processor and blend until ingredients are combined into dough.

Step 3

Scrape dough and place into a bowl.

Step 4

Using a rubber spatula, fold the chocolate chips into the dough.

Step 5

Grab 1” pinches of dough and roll into a ball shape. Repeat until all dough is gone.

Step 6

Place your dough bites onto a plate and freeze for 10-12 minutes. Enjoy bites cold or thawed!

Chocolate Fluffbutter Cups

6 ozUnsweetened Dairy Free Dark Chocolate Chips
1 TbspCoconut Oil
1/4 cupNo Cow Fluffbutter (any flavor)
2 TbspAlmond Flour
-Sweetener to Taste
Chocolate Fluffbutter Cups

Serves 6.

230 calories, 18g fat, 19g carb (8g net carb), 1g sugar, 5g protein per serving.

Step 1

Prepare a muffin pan with 6 muffin liners and set aside.

Step 2

Combine your fluffbutter, coconut oil, and sweetener until well incorporated. Let chill for about 30 minutes.

Step 3

When done, remove your “dough” and form “patties” by scooping out 6 balls and flattening into a disk. Makes 6 disks.

Step 4

Melt your chocolate, oil, and sweetener in the microwave in 30 second intervals (make sure it doesn’t burn.)

Step 5

Spoon about 2 tbsp of your dairy free chocolate into your muffin cups. Place a patty on top.

Step 6

Spoon the rest of your chocolate on top, covering the patties.

Step 7

Place in the fridge to set for about 3-4 hours.

S’mores Frosted Chocolate Protein Doughnuts

Doughnuts
1 servingvanilla or chocolate vegan protein powder
2 1/2 tbspcacao powder
1/4 tspstevia
4 tbspmelted coconut oil
1 tbsppeanut butter
1 tspbaking powder
1 tspvanilla extract
3 tbspcoconut flour
1 cupunsweetened almond milk
Frosting
2 tbspNo Cow S’mores Fluffbutter
1/4 tspcoconut oil
S’mores Frosted Chocolate Protein Doughnuts

Serves 5.

94 calories, 6.9g fat, 1.2g carbs, 1g net carbs, 5g protein, .4g sugar (including frosting) per serving.

Step 1

Preheat your oven to 350° Fahrenheit and lightly grease your doughnut pan with coconut oil.

Step 2

In a bowl whisk together protein powder, coconut flour, baking powder and cacao powder. Mix in melted coconut oil, peanut butter, stevia, vanilla extract and almond milk until a batter forms.

Step 3

Place a piping bag or plastic bag into a cup and pour batter into the opening. Push the batter into one corner of the bag and cut off the edge. Gently squeeze the doughnut batter into your doughnut pan to fill.

Step 4

Bake for 10-12 minutes. Let doughnuts cool for about 15-20 minutes until cool to the touch.

Step 5

Mix your Fluffbutter and coconut oil together to form a frosting. Frost doughnuts with Fluffbutter. Optional: add sugar free sprinkles just for fun!

Brownie Bites

Bites
1No Cow Mint Cacao Chip Bar (or flavor of your choice)
1/2 cuppeanut butter
1 servingvegan protein powder
2 tbspcacao powder
3 tbspwater
1/4 tspstevia
Topping
2 tbsp Fluffbutter of your choice
2 tspcacao powder
1/4 tspstevia
Brownie Bites

Serves 20-30 1" bites.

70 calories, 5.1g fat, 3g carbs, 1.5g net carbs, 4g protein, <.01g sugar per serving.

Step 1

Cut the No Cow Mint Cacao Chip bar into small cubes and set aside.

Step 2

In a mixing bowl, mix the peanut butter, protein powder, cacao, water and stevia together until a thick batter forms (thicker than brownie batter).

Step 3

Fold in your No Cow Mint Cacao Chip Bar until well combined.

Step 4

Slightly oil your hands. Use your hands or a spoon to scoop about 2 tsp of batter into your hands and roll into 1" balls. Continue until the batter is gone. Place in freezer.

Step 5

While the bites set, mix together the cacao powder, stevia and Fluffbutter for the topping.

Step 6

Remove the bites from the freezer and drizzle with topping. Eat and enjoy!

Fluffbutter Truffles

6 ozUnsweetened Dairy Free Dark Chocolate Chips
1 tspCoconut Oil
3/4 cupNo Cow Vanilla Maple Frosting Fluffbutter
½ cupCoconut Flour
-Sweetener to Taste
Optional
-Unsweetened Coconut Shreds
-Chopped Almonds
Fluffbutter Truffles

Serves 16.

150 Calories, 12g Fat, 7g Carbs (3g Net Carbs), 0g Sugar, 6g Protein (not including toppings) per serving.

Step 1

Make your peanut butter dough by combining the coconut flour, Fluffbutter, and sweetener. Roll out 16 balls and place on parchment paper. Set in the fridge for about 30-45 minutes to harden. Remove and set aside.

Step 2

In a separate bowl, melt your dairy free chocolate chips, oil, and sweetener in the microwave in 30 second intervals (do not burn.)

Step 3

Dip your peanut butter balls into the chocolate and place back on the parchment paper. Sprinkle toppings if desired.

Step 4

Place back into the fridge to set for about 2 hours.

Chocolate S’mores Fluffbutter Mug Cake

4 TbspSelf Raising Gluten Free Flour
2 TbspNo Cow Chocolate Smore’s Fluffbutter
½ tspBaking Powder
5 tbspUnsweetened Almond Milk
¼ tspVanilla Extract
-Sweetener to taste
Toppings
1 TbspNo Cow Chocolate Smore’s Fluffbutter
½No Cow Chocolate Fudge Brownie Bar
Chocolate S’mores Fluffbutter Mug Cake

Serves 2.

260 Calories, 13g Fat, 26g Carbs (19g Net Carbs), 1g Sugar, 16g Protein per serving.

Step 1

Combine the flour, Fluffbutter, baking powder, milk, vanilla, and sweetener and mix until a batter consistency is formed.

Step 2

Pour batter into a sprayed ramekin or mug. Microwave for 30 seconds, followed by 10 second intervals until the desired consistency is reached.

Step 3

Remove and drizzle with 1 tbsp of No Cow Fluffbutter and ½ chopped No Cow Bar.

Fluffsicles

1/4 cupNo Cow Brownie Batter Fluffbutter
½ cupUnsweetened Almond Milk
½ cupDairy Free Yogurt
-Sweetener to Taste
Toppings
4 ozUnsweetened Dairy Free Dark Chocolate
1 TspCoconut Oil
-Chopped Almonds
Fluffsicles

Serves 6.

90 Calories, 6g Fat, 4g Carbs (3g Net Carbs), 0g Sugar, 4g Protein per serving.

Step 1

Combine all of your ingredients and pour into a popsicle maker (fills 6 popsicle slots.)

Step 2

Place in the freezer overnight to harden.

Step 3

(Optional) Remove your popsicles when hardened. Melt your dairy free chocolate and coconut oil in the microwave in 30 second intervals. When the desired consistency is reached, drizzle onto your popsicles. While still wet, sprinkle chopped almonds on top.

Fluffbutter Drizzled Pancakes

1 CupOat Flour
¾-1 cupsUnsweetened Almond Milk (depending on desired consistency)
1/4 cupNo Cow Fluffbutter (any flavor)
1Flax Egg (1 tbsp flax meal + 2.5 Tbsp water)
1.5 tspBaking Powder
½ tspCinnamon
½ tspVanilla Extract
-Dash of Salt
-Sweetener to Taste
Toppings
-No Cow Bar
-No Cow Fluffbutter
Fluffbutter Drizzled Pancakes

Serves 4.

315 Calories, 13g Fat, 39g Carbs (32g Net Carbs), 1g Sugar, 13g Protein (without toppings) per serving.

Step 1

Heat up a small, non-stick skillet.

Step 2

Prepare your batter by combining your dry ingredients and wet ingredients separately. Incorporate both batches and mix (do not over mix).

Step 3

Spoon out 2 tbsp of batter onto your heated pan. Wait for bubbles to form and then flip. Cook for 30 more seconds. Repeat until all the batter is used.

Step 4

Top with fluffbutter and chopped up No Cow bar pieces.

No Cow Cookie Dough

1 TbspCoconut Flour
2 TbspAlmond Flour
2 TbspNo Cow Fluffbutter
2 TbspMashed Banana
-Sweetener to Taste
¼ tspVanilla Extract
2 TbspUnsweetened Almond Milk (more or less until desired consistency is reached)
1 TBSPCacao Nibs
No Cow Cookie Dough

Serves 2.

142 Calories, 10g Fat, 9g Carbs (5g Net Carbs), 3g Sugar, 5g Protein per serving.

Step 1

Simply combine all of your ingredients and enjoy!

No Cow “Ice Cream” Sandwich

2No Cow Cookies
1can Unsweetened Coconut Milk
-Sweetener to Taste
1Vanilla Bean
-Cacao Nibs
No Cow “Ice Cream” Sandwich

Serves 2.

210 Calories, 16g Fat, 13g Carbs (7g Net Carbs), 1g Sugar, 7g Protein per serving.

Step 1

Pour your coconut milk into a sealed container (lined with parchment paper for easy removal) and freeze for about 4 hours.

Step 2

Once frozen, remove and break apart. Place pieces into a food processer.

Step 3

Slice open your vanilla bean pod and scoop out the seeds into your processer. Add in your sweetener and blend until smooth.

Step 4

Stir in the cacao nibs.

Step 5

Pour your batter into an airtight container and place in the freezer overnight.

Step 6

To assemble your sandwich: simply scoop out your ice cream and layer between two No Cow Protein Cookies.

No Cow Parfait

6 ozNon Dairy Yogurt (Unsweetened)
1/2No Cow Cookie, crumbled
1/2No Cow Bar, chopped
2 TbspFluffbutter (any flavor)
-Sweetener to taste
Optional
-Fruit
No Cow Parfait

Serves 2.

260 Calories, 16g Fat, 21g Carbs (12g Net Carbs), 1g Sugar, 14g Protein per serving.

Step 1

To assemble, simply layer two glasses or jars, alternating between your yogurt, cookie crumbles, bar, and fruit (if desired). Drizzle with Fluffbutter.

Chocolate Fluffbutter Chia Pudding

Chocolate Pudding
1/4 cupChia Seeds
1 cupUnsweetened Almond Milk (add more or less depending on thickness preferred)
-Sweetener to Taste
1/4 cupCocoa Powder
1/2 tspCinnamon
1/4 tspVanilla Extract
Fluffbutter Pudding
1/4 cupChia Seeds
1 cupUnsweetened Almond Milk (add more or less depending on thickness preferred)
-Sweetener to Taste
4 TbspNo Cow Fluffbutter
Toppings (optional)
-Banana
-Chopped Nuts
-No Cow Fluffbutter
Chocolate Fluffbutter Chia Pudding

Serves 2.

250 Calories, 15g Fat, 17g Carbs (4g Net Carbs), 1g Sugar, 13g Protein per serving.

Step 1

Combine your Chia pudding ingredients and Fluffbutter ingredients separately until well mixed. Store in two air tight containers in the fridge overnight.

Step 2

To assemble, spoon out desired amount of each pudding into your glasses or jars and alternate between layers.

Step 3

Top with toppings of choice.

Mini Apple Tarts

Ingredients
2No Cow bars
1/4 cupAlmond Flour
2Flax Egg (2 TB Flax meal + 5 TBSP water)
1/4 cupwater
1/2Granny Smith Apple, chopped (About 2 TBSP)
1/2 tspCinnamon
1/2 tspNutmeg
2 TbspSweetener to taste
Toppings (optional)
-Toasted oats
Mini Apple Tarts

Serves 6.

130 Calories, 6g Fat, 18g Carbs (9g Net Carbs), 3g Sugar, 9g Protein per serving.

Step 1

Bake your No Cow bars for about 10 minutes at 350. Once done, remove and let cool. Flatten your No Cow bars and mold into 2 slots in a standard muffin pan. Line your muffin tins with 2 long strips of parchment paper to help easily remove your crusts when done. Bake for 10 minutes at 325. When done, remove your “crusts” and place onto a cooling rack.

Step 2

Crumble your bars and blend with your flour until the bars have become a flour.

Step 3

In a small bowl, add your flour, flax egg, and sweetener. Add water 1 TBSPs at a time, until dough consistency is reached (will not use the full 1/4 cup).

Step 4

Divide your crust dough into 4. Roll into balls and flatten. Place your “discs” into a sprayed or oiled muffin pan and mold into muffin slots. Bake at 350 for about 10 minutes.

Step 5

In the meantime, combine your chopped apples, applesauce, cinnamon, nutmeg, and sweetener into a small ramekin. Microwave for about 30 seconds, until the apples have softened.

Step 6

When your mini crusts are done, remove and let cool completely.

Step 7

Once cooled, remove from the pan, top it with your apple mixture and sprinkle with toasted oats if desired.

Fluffbutter Infused Popcorn

1/2 cupunpopped popcorn (2 cups popped)
1/4 cupsNo Cow Fluffbutter® (any flavor)
2 Tbspcoconut oil
4 ozUnsweetened Dairy Free Chocolate
Fluffbutter Infused Popcorn

Serves 8.

140 Calories, 12g Fat, 5g Carbs (2g Net Carbs), 1g Sugar, 3g Protein per serving.

Step 1

Pop your popcorn in the microwave. Place onto a baking sheet and preheat your oven to 300 F.

Step 2

In a microwave safe bowl, melt 1 TBSP coconut oil. Add in the Fluffbutter and drizzle over your prepared baking sheet with your popcorn.

Step 3

Bake for about 15 minutes.

Step 4

In another bowl, melt your chocolate and sweetener and drizzle over popcorn.

Step 5

Place in the fridge to set for about 30 minutes.

Flourless Banana Muffins

1very ripe Banana
2Flax Eggs (4 Tbsp flax meal + 5 Tbsp water)
1/2 cupNo Cow Fluffbutter
1/2 tspbaking soda
1/2 tspcinnamon
-Dash of salt
1/2 tspvanilla extract
-Sweetener to taste
Flourless Banana Muffins

Serves 6.

180 Calories, 12g Fat, 11g Carbs (8g Net Carbs), 3g Sugar, 8g Protein per serving.

Step 1

Preheat your oven to 350 and prepare a muffin pan with 6 liners.

Step 2

In a bowl, combine all of your ingredients until well incorporated.

Step 3

Pour into liners filling half way and bake for 15-20 minutes (depending on oven) until muffins are light brown.

Step 4

Remove and let cool for 30 minutes.

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