These protein cupcakes are prepared with protein-rich oats, whole wheat flour, nuts, vitamin-packed fruit, milk, and protein powder, as a special ingredient for those hitting the gym.
Although this is a great option for everyone, it is particularly beneficial for vegetarians. Consume protein powder as per instructions on the packaging.
Ingredients
Wheat flour, ½ cup
Rolled Oats, ½ cup
Organic Flax seeds, 2 tbs
Cinnamon powder, ½ tsp
Baking powder, ½ tsp
Baking soda, ¼ tsp
Protein powder, 3 tbs
Salt, a pinch
Wet ingredients
Butter (melted), 50 g
Coconut sugar, ¼ cup
Coconut oil, ½ cup
Vanilla essence or vanilla powder, 1/2 tsp
Fresh grated Coconut ½ cup
Milk, ¾ cup
Chopped walnuts, 1/4 cup
Chopped pecans, 1/3 cup
Blackberries, ½ cup
Preparation
- Line the cupcake tray (x8 small moulds) with cases.
- Coarsely grind the rolled oats and set aside.
- Grind the flax seeds and set aside.
- Sieve the wheat flour, protein powder, baking powder, baking soda, salt, cinnamon powder, and vanilla powder (if you are using essence, skip this) and set aside.
- Add flaxseed powder, and oats into the sieved flour and combine well using a spoon.
- Take butter and sugar in a wide bowl and whisk well.
- Add oil and vanilla essence (if you are using powder, skip this) and whisk again.
- Gently pulse the grated coconut. Add coconut and milk, whisking well between each addition.
- Add flour mix to the wet ingredients and whisk slowly until well incorporated.
- Add nuts and fold using a spatula.
- Lightly crush the blackberry with a fork and fold into the batter.
- Preheat the oven to 180 degree Celsius.
- Scoop the batter up to three quarters of each case.
- Bake at 170 degree Celsius for 25 minutes. Insert a toothpick to check if the cupcakes are well cooked – it should come out clean.
Your protein cupcakes are ready! Enjoy 😊
please share and comment
Comments
Post a Comment