Carrot Cake Protein Cupcakes

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

  1. Mix all dry muffin ingredients
  2. Mix in the grated carrots
  3. Add water slowly (using a hand blender makes it easier ;) )
  4. Shape six balls out of the dough and press them into mold in a muffin tray
  5. Bake at 200°C (400°F) for 25-30 min.
  6. Take muffins out of the oven and let them cool down.
  7. Make frosting by processing all frosting ingredients with a hand blender (a stick blender with a whisk attachment is perfect for this)
  8. 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)
  9. Top with carrot pieces

Gives 6 cup cakes.

Approx. nutritional info per 1 cupcake: 167 kcal/ carbs 10g/ protein 18g/ fat 5g