Who needs a shake if you can have post workout cupcakes??? Protein cupcakes are great to refill energy after an intense deadlift session - protein-rich frosting and muffin base with satiating carbs. YumYumYum!!! :D
Ingredients
Muffin ingredients
- 50 g (½ cup) fat-reduced coconut flour
- 50 g (½ cup) rice protein
- 30 g (¼ cup) oat flour
- 40 g (2 tbsp.) peanut butter
- 200 g (3 medium) carrots, grated
- 200 ml (1.5 cups) non-sweetened almond milk or any other liquid
- 10-20g (1-2 tbsp.) non-calorie sweetener**
- 3 g (½ tsp.) xanthan gum
- 5-10 g (1 – 2 tsp.) spice mix*
- 3 g (½ tsp.) baking powder
Frosting ingredients
- 50 g (½ cup) rice protein
- 120 ml (1 cup) non-sweetened almond milk or any other non-dairy milk
- 15 g (3 tsp.) non-calorie sweetener
- 3 g (½ tsp.) xanthan gum
- 5 g (1 tsp.) spice mix*
- Vanilla powder or flavoring (optional)
*spice mix: 4 tsp. cinnamon, 2 tsp. ground ginger, 2 tsp. nutmeg, ¼ tsp. ground cloves
**I used vanilla flavored sucralose drops
Directions
- Mix all dry muffin ingredients
- Mix in the grated carrots
- Add water slowly (using a hand blender makes it easier ;) )
- Shape six balls out of the dough and press them into mold in a muffin tray
- Bake at 200°C (400°F) for 25-30 min.
- Take muffins out of the oven and let them cool down.
- Make frosting by processing all frosting ingredients with a hand blender (a stick blender with a whisk attachment is perfect for this)
- Frost muffins using a piping bag. If you don’t have any, just use a plastic bag (fill frosting in and cut the corner where frosting accumulated)
- Top with carrot pieces
Gives 6 cup cakes.
Approx. nutritional info per 1 cupcake: 167 kcal/ carbs 10g/ protein 18g/ fat 5g