As soon as I saw this recipe from Third Shift Fit I knew I had to try it.
One thing I personally find hardest about eating healthily is eating less cake – I just love cake! Normally I try and do an extra workout or cut out something else on the days I want to indulge in a slice, but with this recipe…well, with a massive 2g fibre and 7g protein and only 1g fat and 10g of carbohydrate per cake this will be easy to fit into any day! I might even have two! (And for calorie counters, they come in at just 80 calories each!)
They are easy to make too, literally throw one lot of ingredients in one bowl and the rest in a second, mix, then mix them all together and bake. Took me 1 hour from start to finish, but that’s only because I only have a 6-hole muffin pan and I made 15! Could easily be done in 30 minutes, allowing a little extra time for them to cool before decorating.
I don’t use the same brand of protein that Rachael does, so I used My Protein Deluxe Impact Whey Velvet Vanilla – but the nutrition must be about the same as the overall cupcakes came out with the same calories/macros etc. as the originals.
I definitely recommend these, they are tasty (not exactly like real cake but close enough you don’t really notice), quick and easy to make, and provide great nutrition – what’s not to love!
As promised, cupcake recipe number two from my protein baking adventure last week! A Funfetti Cupcake with Protein frosting 🙂 At only 80 calories each, you will love these! They are the perfect treat that you can eat without any guilt!
Funfetti Protein Cupcakes
1 ¼ cup oat flour (used instant oats-ground in nutribullet to powder)
3 Tbs coconut flour
1 scoop Cellucor Cor-fetti Cake Protein Powder
1/3 cup fat free cottage cheese
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