I have once again been a lil behind on my recipe game but hopefully with some down time coming around for the holidays that will change and I will be inspired to do some of my own baking. In the mean time, you didn’t think I just didn’t bake did you? Nope. I get my baking fix from experimenting with other bloggers fantastic recipes. Two more added to my repertoire come from two ladies I have mentioned numerous times before: Ellen from BestFitBody and Angela McCafferty.
Ellen posted up these amazing looking muffins and I knew that they just had to be made. I wasn’t actually planning on tweaking them that much but I had some ingredients on my hands that would work well in the recipe that I decided to use up. I will try the original recipe at one point as well because they are perfect just the way they are!
3/4 cup oats (1/2 cup ground into flour, 1/4 cup left whole for texture)
3 tbsp coconut flour
3 tbsp flax meal
1.5 scoops Cookies and Cream Whey (I used Cellucor)
100g ripe plantain, mashed
3/4 cup liquid egg whites
1/4 cup plain goat yogurt (or greek)
1/4 cup unsweetened almond milk
1 tbsp sugar free maple syrup (or regular or honey/alternative liquid sweetener)
Preheat the oven to 350 degrees. Combine all of the dry well so that you get out any clumps. In another bowl combine all of the wet. Fold the wet into the dry. Divide your batter equally into 9 paper lined or sprayed muffin tins. Bake for about 20-25 minutes or until the tops are golden. You don’t want to overdo these or they will dry out. Enjoy and keep the extras in the fridge (they have no preservatives) for up to a week.
Macros: Calories:98, Carbs:12g, Fats:3g, Protein:9g, Sugar:2g, Fiber:3g
For a healthy, guilt free muffin these are quite good. For someone like myself, who really has no sweet tooth and doesn’t mind denser baked goods, I enjoyed these crumbled in my oatmeal or eaten as a snack to-go. If they are too dry for you, try adding some coconut oil and swap the plantain for banana as plantains are not as sweet. You could also add some stevia or alternative sweetener if you are not concerned about added sugars. Those three things should help a wee bit. For me, these were good as is.
The second recipe on m hitlist was also a really yummy snack option and completely gluten-free as well as the base came from coconut flour and whey. Angela is famous for her Coconut Protein Cake and now I can see why.
And hey, it used a Questbar in the batter…whats better? I omitted the majority of the extra coconut as I’m not a huge coconut fan and swapped the 2 whole eggs for flax eggs but the rest of the bread is very similar to her recipe.
Adapted from Angela McCafferty
Wet Bowl 1:
2 tbsp ground flax
4 tbsp warm water
Combine and set aside for at least 5 minutes to form a gel.
Dry Bowl 1:
1/2 cup coconut flour
4 Organic Stevia packets
1/2 tsp baking soda
1 Double Chocolate Chunk Questbar, chopped
Combine in a bowl ensuring to whisk out all of the clumps of coconut flour.
Wet Bowl 2:
1.5 cups liquid egg whites
1/2 cup unsweetened almond milk
1/4 cup plain goat yogurt
1/4 cup unsweetened apple sauce
1/2 tsp almond extract
1 tsp vanilla extract
Preheat oven to 350 degrees. Add your wet 1 to your wet 2 then fold the wet into the dry. It will seem watery! Don’t worry, patience my friends. Let that coconut flour do it’s thang. Place the mixture into a sprayed/oiled bread pan. Bake in the oven for about 50-60 minutes or until fully set and firm to the touch. Alternatively, if you wanted to follow her original recipe and add the coconut flake topping (sprinkle the coconut flakes over the top of the cake before baking), bake for the 50 minutes and then broil for 5-10 minutes to toast the coconut on the top. Remove from the oven and leave in the pan for at least 10 minutes to allow it to set. Flip it out of the tin and refrigerate. This cake is best cold.
Macros: Calories:116, Carbs:11g, Fat:3g, Protein:12g, Sugar:2g, Fiber:7g
This is another great snack option! The taste is great BUT due to using whey and coconut flour only, some may find it dry once again. Coconut flour has a different consistency and texture than regular flour. I have come to enjoy it, but it can be very dense. The use of the whole eggs in her recipe may help to make it a little bit less dense/dry but I’m not sure as I haven’t tried her recipe as it is. Experiment as you will. 🙂
Both great recipes so if you like high protein goodies I would definitely recommend trying these out.
Thank you to these two lovely ladies for always creating amazing recipes for me to play around with.
Happy Baking Friends
Are you a fan of coconut flour in baking?