High-Protein Coffee Cake/Muffins with Vanilla Icing
Not only is this cake moist and flavourful, but it has stellar stats: each slice has a mere 96 calories (with icing!) and 7 grams of protein. Which means, of course, that you can have two slices! Great for breakfast, a snack (pre- or postworkout, too) or dessert, this recipe proves you can have your cake and eat it, too–guilt free!
- 1¼ cups oat flour
- ¾ cup vanilla protein powder
- ½ cup ground flaxseed (use golden flax–not dark–for a lighter taste)
- 2 tsp cinnamon
- ¼ tsp nutmeg (optional)
- 2 tsp baking powder
- 1 cup egg whites
- ½ cup unsweetened applesauce
- ¼ cup water
- 1/3 cup currants
- Preheat oven to 350F. Line an 8-inch baking dish with parchment paper.
- In a large bowl, whisk oat flour, protein powder, flax, cinnamon, nutmeg and baking powder.
- In a separate bowl, whisk egg whites, applesauce and water.
- Add egg white mixture to flour mixture until combined. Fold in currants.
- Transfer to prepared dish. Bake 30 minutes or until top is firm and golden brown.
- Let cool, then spread top with vanilla “icing,” if desired. Vanilla Icing: In a bowl, whisk 6 Tbs vanilla protein powder and 4 Tbs water until smooth (use coconut water for extra flavour and sweetness). If it’s not sweet enough, add stevia or a dash of vanilla (or other extract) to taste.
Tips & Variations:
- To make oat flour, grind oats in a food processor or blender to a flour consistency.
- Instead of applesauce, try mashed banana or canned pumpkin. (If using pumpkin, it will be less sweet. Add stevia or other natural sweetener to increase sweetness, if desired.)
- Substitute dark chocolate chips, raisins or other dried fruit for currants.
- Make muffins, but reduce baking time to 20 minutes or so.
Per 1/16 cake: 96 calories, 2g fat (0g sat, 0g trans), 61mg sodium, 3g fibre, 5g sugars, 7g protein