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Carrot Cake Protein Muffins
These muffins are the perfect snack for when you feel like cheating a bit as they are full of healthy fats, proteins and carbohydrates.
Ingredients (makes 5 muffins)
- 1 + 1/2 scoops of Blue Label Whey® (Vanilla)
- 1/2 scoop of Calcium Caseinate (Strawberry)
- 2 eggs
- 2 small carrots
- 1 tbsp of ground almond
- 2 tbsp of almond butter (smooth)
- 1 tsp of cinnamon
- 1 tsp of mixed spice
- 1 tsp of honey
- 1/2 tsp of baking powder
- 120g of cottage cheese
Macro-nutrients per serving
- Calories - 146
- Protein - 15.8g
- Carbohydrate - 5g
- Fats - 6.8g
Preheat an oven to 190 degrees. Mix the whey, eggs, ground almond, cinnamon, mixed spice, almond butter and baking powder in a large bowl until a batter is made. Grate the carrots and mix into the batter. Spoon the mixture into muffin cases ensuring they have been dabbed with oil so that they don’t stick to the muffins. Place in oven and bake for 10-12 minutes or until golden brown on top. To make the frosting mix 120g of cottage cheese with a tbsp of honey and ½ a scoop of Calcium Caseinate.
There is no doubt that whey protein is the ideal supplement immediately before or after training sessions. However, there are times when a slow digesting protein may be more suitable. For example, if you don’t have access to a source of protein for several hours, supplementing with casein will help to reduce muscle protein breakdown and spare lean muscle mass.
Ground almond (almond flour) is a great source of Vitamin E, magnesium, protein and fibre.
Good quality almond butter is an excellent source of healthy fat and also contains key minerals such as calcium, potassium, iron and manganese.
Cinnamon is a delicious spice that regulates your blood sugar and lowers bad (LDL) cholesterol levels.