Prep Time: 10 minutes
Cook Time: 28 minutes
- 149 calories
- 7 grams of fat
I haven’t posted in so long, I’ve had to remind myself how to do it!
It feels like I haven’t baked for ages too! But I got out in the kitchen over the bank holiday weekend and made some (reasonably*) high protein carrot cake muffins.
*I googled it…apparently in the EU, it has to be 20% protein to be counted as high protein. These have 17% which is still pretty good!
I’ve had some unflavoured protein powder in the cupboard for ages and have been meaning to use it for baking. But baking with protein powder is so hard…it sucks up all the moisture and tends to leave you with a really dry and strange texture.
But hey..I gave this recipe a go and it worked really well! And definitely not dry! A nice little post training cake hit to go with a cup of tea!
- 47g Impact whey protein (unflavoured)
- 1.5 tsp baking powder
- 1.5 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.25 tsp salt
- 56g coconut flour
- 2 egg whites
- 17g coconut oil – melted and left to cool
- 1 tsp vanilla extract
- 120g Skyr (natural fat free)
- 4 tbsp(s) maple syrup
- 150ml unsweetened soya milk
- 90g carrots – grated
- Preheat the oven to 200°C and line a muffin tin with cases.
- In a medium bowl, stir together the whey protein, baking powder, cinnamon, nutmeg, salt and coconut flour.
- In a large bowl, whisk together the egg whites, coconut oil and vanilla extract.
- Add the Skyr to the egg white mixture and mix until smooth.
- Stir in the maple syrup to the wet mixture.
- Add one third of the dry mix to the wet mix and stir.
- Add one third of the milk to the wet mix and stir.
- Continue to add the dry mix and milk to the wet mixture (in thirds).
- Let the batter rest for 5 minutes.
- Gently stir in the grated carrot.
- Divide the mixture between the muffin cases and bake at 200°C for 8 mins, then reduce the temperature to 160°C for 20 minutes.
I had my oven a little high and because the bulb has gone, I couldn’t see that they were ever so slightly burnt.
This recipe was adapted from Amy’s Healthy Baking and I have to say..I think I may try a few more of her recipes. The original has less maple syrup and uses vanilla crème stevia instead which would reduce the carbohydrates if that worries you.
She also says that these can be frozen which is good as it means they will last longer. To eat, pop them in the microwave for 40-50 seconds on 40% power.
Overall, a great little recipe for a slightly more filling carrot cake muffin!