Holy cow!!! I JUST made these last night and can tell you that they are by far the BEST protein muffins that I have ever had!
And the best part is that they only take about 10 minutes to make (20 minutes in the oven) and the macros are awesome!
I do have to give credit where credit is due though…ProteinPOW.com – go there, check it out…tons of awesome recipes!
…I added some 85% dark chocolate for some bro-snack awesomeness (ya its a real thing!)
Out of all the protein powders, whey is probably the most popular. It’s tasty, has a smashing nutritional profile, it’s easy to find (most health foods stock it), convenient (to drink in shake form), and oh! It’s amazing to cook with 😀 A lot of people are scared to bake with whey though, mobilizing a kind of horror scenario involving ‘denaturing’ to argue against even trying. That’s why one of the first things I like to do when people start out protein baking is have them read this
. Because, once they learn what ‘denaturing’ actually IS and what it DOES, well, then all kinds of great things come to life! Like protein pancakes
, and cakes
🙂 If, however, you think that the idea of cooking whey is still, for some reason, unacceptable, you can always use it ‘raw’! Make some protein bars
with it, ice cream
, or truffles
. So many things are possible when you think outside the shake 😉
Like these muffins. They’re sort of like a cross between banana bread and pumpkin bread (thus their name) and mm, mmm, mmm! 😀
Ingredients – Blended together and baked at ~ 340 F (170 C) into 8 muffin cases for 20 minutes (pay attention to NOT OVERCOOK THEM because, if you do, the whey can turn against you and dry up the whole bunch (leaving you with a plate full of sadface – we do not want this). To avoid overcooking them, keep stabbing them with a knife and, at soon as the knife comes out clean, take them out):
1/2 cup of vanilla whey (I like this one
a lot because of their sourcing)
1/4 cup of pumpkin puree (or cooked sweet potato)
3/4 cup of liquid egg whites
1/4 cup of low-fat cottage cheese (or greek yogurt)
1/2 cup of rolled oats (or quinoa flakes or ground almonds)
1/4 cup of coconut flour
1 medium sized banana
C’est tout. Just blend all the above ingredients together, taste the batter to see what you think (i.e. if you want it sweeter, add some dates, stevia, or honey?), and bake it. Feel free to bake the batter as cake too if you want – you could slice it in half, fill it with nut butter, and protein frost it!
Macros per muffin: 80 cals, 8.5g protein, 7.4g carbs (3g sugar), 1.4g fat (0.8g sat) and 2.7g fiber!