You probably don’t need me to tell you that when one bakes whey protein powder into cakes and muffins, it makes them turn out sometimes dry and pretty much always rubbery if one doesn’t take the necessary steps to counter the whey’s drying/rubbering factor with other protein powders and ingredients.
Today however, I found myself without any elements to combat the whey -> no sweet potato, no quinoa, no brown rice or hemp protein powders, no hulled hemp seeds, no pumpkin, and no butternut squash.
All I had around me to play with was fruit, a ridiculous amount of eggs, one tub of chocolate whey and a cabinet full of spices, cocoa, seeds, nuts, etc.
1 whole egg
5 egg whites
3 scoops chocolate whey protein powder
8 brazil nuts
1 teaspoon whole psyllium husks
2 tablespoon cocoa
1. baked at 170 degrees celsius for ~35 minutes.
2. Halfway through, I stuffed an organic juicy and delicious strawberry in the center. Now THAT, in my humble opinion, was what made these babies turn from good to AAAA!
Because the strawberry cooks and as you bite into these guys, the moistness from it takes over your palate —> mmmm!!!!!!!!!!!!!!!!
Macros per Serving (out of 6):
9g carbos (1.8g fiber)
Now, I still think my triprotein muffins are superior in texture BUT what I think these guys here go to show is that when one finds oneself with only whey to bake with, all is not lost! Stuff some fresh fruit in there and ooooopa! 😀