Full honesty…I’m always worried when I bake with whey protein powder because I always end up with dry, funny tasting things, but I was surprised how good this recipe came out! We talked earlier about the key nutrients we need after a workout (carbohydrates and proteins) as well as the optimal post-workout food sources for these nutrients (sweet potato and whey). Here is a recipe that combines the two in a delicious post workout snack. These pack and freeze super easy so you can make a batch and have them in a freezer for when you’re in a pinch for a post workout meal! Keep in mind it is best to consume a liquid meal after a workout but here’s your next best option!
~Whey protein, 1 cup or 8 oz
~Coconut Flour, 1/4 cup
~Baking Soda, 1 teaspoon
~Baking Powder, 1 teaspoon
~Cinnamon, 1 tbs.
~Cloves, 1 teaspoon
~Ginger, 2 teaspoons
~Raisins, 1/4 cup
~Dash of salt
~Vanilla, 2 teaspoons
~Eggs, 2 whole
~Egg whites, 4
~Sweet potato puree, 3/4 cup (*I used Whole Foods canned organic sweet potato puree but you can make your own as well)
Preheat the oven to 350 degrees. While the oven is preheating combine your dry ingredients in a bowl. Next add in the wet ingredients and mix the two together. Spray a muffin tin with olive oil spray and fill muffin cups 3/4 way full with the mix. Bake for 15-20 minutes (hint: start with the lower time, if they cook too much they will dry out)…these are also served best warm, stick them in the microwave for 30 seconds before eating.
Makes 12 Muffins.
Calories: 112Kcal Carbs: 9.9g Protein: 14.7g Fat: 1.4g
*Note that calories and nutrients will change based on the protein brand used…for this recipe I used Biochem Vanilla Whey protein
Not a fan of sweet potato? Try out my pumpkin protein power muffins instead!
Who got in a workout today? What did you do?