Happy Monday, everyone! I’ve been meaning to bake for the blog, but weekends seem to fly by in a blur of training. Mondays are my day off, and also my “eat up!” days. The perfect time for baking.
Apologies as always for iPhone pics – I never said I was a food blogger
I recently got hold of some brown rice protein powder (thanks to Anna at Protein Pow(d)er for the recommendation) and have been wondering how it would bake up alongside some GOOD Hemp Nutrition chocolate hemp protein powder. I used this recipe of Anna’s as a very vague base (OK, so it’s nothing like it, but browsing her amazing recipes got me inspired!)
By the way, GOOD Hemp Nutrition are currently offering a whopping 33% off new online orders, to celebrate the launch of their new website. Go and check the website out and then grab your 33% discount! (Available until 17th January using this link.)
My aim with this recipe was to create a baked thing which would go well with a mid-morning cup of tea/coffee, fit my macros but still be something which a non-bodybuildery type would eat. I love coffee and dark chocolate, so that was the flavour hit of choice. I wanted to use non-whey protein powders.
The resulting muffin was denser, rather than fluffy, but very tasty indeed, ideal with a coffee (even held up to the “dunk test”.)
Next time I might try:
- less egg white/more Kara
- one egg as well as egg whites
- and/or some kind of filling or topping (vanilla protein powder and liquid? Or – if you do dairy – quark/greek yoghurt?)
All in all, two thumbs up. Let me know if you give them a try!
Dairy-free mocha muffins
Chocolate brown rice protein powder (I use Growing Naturals currently on offer here)
Chocolate hemp protein powder (I use GOOD Hemp’s)
Liquid egg whites (I use myprotein.com’s)
Non-dairy milk (I love Kara)
Coconut flour (I use Tiana)
Baking powder (I use…er… Tesco’s?)
Not pictured – because I forgot – ground espresso beans (the real stuff not powdered, and dry not ready to drink)
25g chocolate brown rice protein powder
25g chocolate hemp protein powder
150g liquid egg whites
5g coconut flour (a little goes a long way with this stuff)
Splash (aka 25g) non-dairy milk
1/2 tsp baking powder
1 tsp espresso grinds (or to taste)
Use a blender or bowl ‘n whisk to mix it all together. I just do it in one go. Add the baking powder last.
Pour into muffin cakes (I use silicone ones). Sprinkle a little extra espresso on top if you like (I do).
Bake at gas 6 for 15-18 minutes.
Stats per muffin (I got five out of this mix… even though there are only four in the picture… ahem):
Nicola Joyce – the Fit Writer – is a freelance copywriter and journalist who writes for the sport and fitness industry. Her main website is here.