Healthy Protein Cupcakes

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Whilst the majority of our recipe posts focus upon just one recipe with an infinite amount of variations – today’s post will offer in detail a selection of healthy protein cupcake recipes. There’s a few common issues faced when converting an otherwise unhealthy meal choice to one which satisfies your healthy eating goals. Firstly, taste. We aim to recreate the same rich, sweet flavour in a healthier manner. Secondly, texture. I’ve made recipe upon recipe of protein-high snacks, which unfortunately resulted in horrible, tough and bare-impossible to digest textures. This recipe maintains the fluffiness and moistness you’ve grown to love in a generic cupcake. Without further ado, let’s begin!

healthyproteincupcakes

Pumpkin Protein Cupcakes
Moist, delicious and packed with pumpkin flavour. These are loaded with protein and contain a fraction of the sugar you’ve become accustomed to with store-bought cupcakes.

Ingredients:
1 cup of pumpkin
1/2 cup applesauce
1/2 low fat greek yoghurt
2 cups oats
1/2 cup vanilla protein powder1/2 cup baking stevia (sugar replacement)
1 tsp baking soda
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
Feel free to add chopped pecans/almonds, sultanas and mini chocolate chips!

Pumpkin_Patch_Cupcakes,_October_2009Method:

  1. Preheat your oven to 200 degrees celcius. Spray an 8 cup cupcake pan with non-stick cooking spray.
  2. Mix all ingredients together in a blender (or using a hand mixer). Blend until the mixture is smooth.
  3. Divide mixture amongst the cupcake tins, and place into the oven. Bake for 15-20 minutes, or until the cupcakes are golden brown. A good way to test whether your cupcakes have been cooked through are to place a skewer stick through the center. If no wet mixture appears on the stick, they are likely to be cooked entirely.
  4. Allow cupcakes to cool before removing them from the pan.

Chocolate Peanut Butter Protein Cupcakes
Who can honestly avoid a cupcake? The reality is that they’re packed with sugar, flour and unhealthy refined ingredients. Luckily for you, this chocolate PB cupcake recipe has no flour or added sugar – they’re full of protein and pack plenty of complex carbohydrates such as oats.

Immediately, you should notice the lack of whey protein between this recipe and the one listed above. I’ve experimented using both whey protein and veggie protein, and whilst whey protein is convenient, it vastly affects the taste of baked goods. Veggie protein is gluten and artificial sweetener free, and even has some flaxseed in it to promote healthy fats.

Ingredients:
1/2 cup whey protein/veggie protein
1/2 cup low fat greek yoghurt
1/2 cup almond milk (I couldn’t drink a glass of this normally, but it tastes great in this recipe!)
1/3 cup cocoa powder
1/2 cup oats
1/2 cup liquid egg whites (these are available in a carton from most supermarkets)2 tbsp peanut butter
1/2 tsp stevia
1/2 tsp baking powder
1 tsp vanilla extract

4639859029_cc2edd0cc1_zMethod:

  1. Preheat your oven to 180 degrees celcius.
  2. Blend all ingredients together until smooth (even the oats!)
  3. If you find the mixture to be too dry, add more almond milk. If it’s too wet, add more oats and re-blend.
  4. Line a cupcake tray with non-stick cooking spray and pour the mixture into the tin.
  5. Allow cupcakes to bake for 35-40 minutes or until an inserted skewer stick comes out dry.
  6. Allow cupcakes to cool before enjoying these little beauties!

Dark Chocolate Protein Cupcakes
Who said you couldn’t enjoy a dessert? You shouldn’t feel guilty after eating this snack, you have no reason too after all!

Ingredients:
1 egg (whole)
50g egg whites
1 tsp vanilla extract
3/4 tsp baking powder
1 tsp dark cocoa
2 tsp fat free cream cheese
1 packet stevia
1 tsp sea salt
1/8 tsp baking soda
1 scoop rich vanilla whey protein
1 cup unsweetened cocoa milk
1/2 cup low fat greek yoghurt

Method:

  1. Preheat oven to 180 degrees celcius. Spray cupcake tin with non-stick cooking spray and set aside.
  2. Combine all ingredients in a bowl – combining dry ingredients firstly, followed by wet ingredients. Do not over stir/beat.
  3. Divide cupcakes into segments to fill your cupcake tin.
  4. Allow 20 minutes to bake.
  5. Allow to cool, remove and place on a wire rack.

That concludes our healthy protein cupcake segment. For those wondering about healthy frosting alternatives, below is a list of ingredients.

1/2 cup low fat greek yoghurt
1 tbsp smooth peanut butter
1 tbsp low fat cream cheese
1 tsp vanilla extract

Enjoy the benefits of healthier eating, today!

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