ALLWHEY GOLD Chocolate Chip Peanut Butter Protein Bread


Wet Ingredients

  • 1/2 Cup egg whites
  • ½ Tbsp white or apple cider vinegar
  • 1 Cup almond milk
  • 2 Tsp vanilla extract
  • ⅓ Cup applesauce

Dry Ingredients:

  • 2 Cups oat flour
  • 1 Scoop Chocolate Peanut Butter ALLWHEY
  • 1/2 Cup stevia
  • 3 Tsp baking powder
  • ½ Tsp sea salt
  • ½ Tsp cinnamon
  • ¼ Tsp nutmeg (optional)
  • 1 Cup chocolate chips


  1. Pre-heat the oven to 350F/180C.
  2. Oil the loaf pan with coconut oil or cooking spray (so the bread won’t stick!).
  3. In a small bowl mix the almond milk and vinegar together and leave to sit for a couple minutes (this forms a vegan “buttermilk”).
  4. Add eggs to a large mixing bowl and the remainder of the “wet” ingredients (milk mixture, vanilla extract, applesauce and stevia) and whisk until fully combined.
  5. In a medium size bowl, add the dry ingredients (oat flour, protein powder, baking powder, sea salt, cinnamon, nutmeg and chocolate chips) and mix together until the ingredients are evenly dispersed.
  6. Whisk the dry ingredients into the wet ingredients. Make sure to not over-mix.
  7. Pour the batter into the oiled loaf pan and bake from 38 – 45 minutes. The bread is ready when an inserted a toothpick into the loaf and it comes out clean.
  8. Once baked, leave to cool in the pan for 5 minutes before removing to cool on a cool rack or plate!


Macros/serving (Makes 8)

Protein: 10g, Carbs: 41g, Fat: 15g, Fibre: 4g, Calories: 306


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