If you’re wanting to make protein muffins and decide you want to use whey alone, it’s very possible you will end up with carbody hm-hm textured (and possibly also somewhat hm-hm tasting) muffins. This happened to Sophie who, a while back, made some whey-based muffins. See, biting into a whey cake/muffin/doughnut/cupcake can be a very strange experience because result often tends to be a distant cry from a ‘regular’ (proteinless, sugar, and butter-laden) muffin. I know people who microwave cakes of whey + egg white to create a Frankenstein-muffin sort of thing (lovable but overly deformed) which is fine but, honestly? you have to get used to it and, truthfully? it’s better to use the other powders.
Ever since I discovered them (pea, hemp, brown rice), my protein muffins have gotten so much better! To the point where they can fight a quote unquote regular muffin any day and come out on the winning side. I made these muffins, wrapped them in tin foil, carried on board the plane, and proceeded to devour them on my way to Edinburgh this weekend. Result? m-mm-mmm!! Hopefully Sophie will approve! Time will tell 🙂
1/4 cup chocolate vegan protein powder
1/2 cup egg whites
1/8 cup unsweetened cocoa
5 teaspoon quark (1/4 of the container)
1/8 cup pea protein powder
1 tablespoon coconut flour
1/8 cup oats (GF)
1/2 cup milk
Blend ingredients together and bake at 170 celsius for about 30 minutes.
Macros per Serving (out of 7):
4.2g carbs (1.8g sugars/2g fiber)
3.9g fat (1g saturated)
I baked them with a pecan on top (because chocolate + pecans = yes). :-))))))