This recipe makes dozens of muffins – a couple of big ones and an entire battalion of miniature ones. They’re kind of like a big family of carrot cakes. As you can tell from the ingredients too, this is a gluten-free and dairy-free recipe.
1 cup vegan protein powder (vanilla Vegan Protein would be ideal, as would Vegan Wondershake or Pea Protein 80)
1/2 cup quinoa flakes
3/4 cup gluten-free oats (or buckwheat)
1 cup egg whites 1 cup of coconut milk (from the carton)
1/4 cup applesauce
1 teaspoon baking powder
1 teaspoons baking soda
1/2 grated apple (added after blending the above)
1 large grated carrot (also added after blending the above)
1/4 cup chopped walnuts (also added after)
1/4 cup of chopped macadamia nuts (also added after)
1. Blend all ingredients together, except for the grated apple, carrot and nuts which you want to add AFTER blending the rest of the ingredients (you do this to retain their texture; also, you don’t want to blend the carrot in there and the apple and release all of their liquid, creating a kind of pureed mush).
2. Pour the batter inside 36 miniature muffin molds or six regular muffin cases.
3. Bake between 30 and 40 minutes, depending on what size of muffin mold you’re using, at 170 C (338 F).
4. Make the frosting by mixing 1/2 cup of sheep’s yogurt with 1/8 cup of coconut flour and 1 teaspoon of toffee flavdrops (stevia or another sweetenener would also do the job though).
5. That’s it. Just stick your frosting into a pipping bag, squeeze onto the muffins and…… that’s it! You now have cupcakes.
Note: The reason the yogurt and coconut flour works is because the flour thickens the yogurt and makes it ‘stay put,’ adding a delicious almost-nutty flavour to the frosting. You could just add whey instead to the yogurt (if you wanted a creamier frosting), just bear in mind you’ll need a lot less of the whey compared to the vegan protein as it doesn’t absorb as much moisture.