I’ve written a post on carbohydrates before (click here), so you all know that I’m not against carbs by any means. In fact, I freaking love them. That being said, I have a bit of a sweet tooth and I love baking. So any chance to come up with a new healthy baked good recipe, I’ll take. But seeing as I have a big tub of Vega Whole Food Health Optimizer sitting my on counter, I thought I’d do something a little different.
What if I used protein powder instead of flour?
I don’t ever find myself waking up craving this Vanilla Chai superfood mix. It’s awesome in a pinch, but it’s not often I use it just because. I wanted to find a way to reap the benefits of it, because in just one serving (220 calories), you get…
1 serving of chlorella
100% RDA vitamins and minerals (not that I subscribe to what those values are, but nonetheless you can see that it’s rully healthy!)
One serving is two scoops, but I always feel full after just one scoop in a smoothie. From the Vega website,
“Easily digested, alkaline and great-tasting, Vega is clean and green, containing no animal products, dairy, egg, fillers, gluten, soy, sugar, wheat or yeast. Absolutely no artificial colors, flavors, preservatives or sweeteners and GMO and pesticide-free.”
I’ll be honest… this Vega product kind of tastes like the earth. I’m used to super earthy natural flavours, but if I have an equally healthy alternative I usually take it. How to mask this? Bake it and slather it with icing.
Vega Chai Carob Muffins (~7-8 muffins)
2 cups Vanilla Chai Vega Whole Food Meal Optimizer powder
2.5 tbsp ground flax mixed with 1/3 cup water (let sit for 5-10 minutes to create flax egg)
5 tbsp carob
1 banana, mashed
½ cup berries
3 tbsp sunflower seeds
½ scant tsp salt
1 tsp vanilla
½ tsp baking soda
2 tbsp coconut oil
½-1 cup water (I think I added too much, the powder makes the batter quite thick though so use your best judgment)
- Preheat oven to 350F and oil a muffin tin.
- Mix together Vega, flax egg, carob, banana, salt, vanilla, baking soda, coconut oil and water.
- Add in berries and sunflower seeds, stir.
- Pour into muffin tins and bake for 30-45 minutes, or until toothpick comes out clean.
I iced them with a protein icing I was inspired by on @powercakes Instagram. I didn’t follow it to a T, but it was roughly…
2 scoops vanilla Sunwarrior protein powder
1 tsp vanilla
1 tbsp maple syrup
2 tbsp almond butter
Water to thin out
Pinch of pink sea salt
Mix together until you like the consistency. I tasted it quite a bit along the way
These muffins are DENSE. Seriously, I put some in the freezer, and they could probably double as weapons if I were ever attacked. These little weapons each have:
23g healthy carbohydrates
Plus, micronutrients up the wazoo. Next time, I think I’d add cacao powder instead of carob, and add less water, maybe omit the coconut oil. It took quite a while for them to bake.