High-Protein Deserts


Over the holidays, my wife was kind enough to experiment with some high-protein deserts so I could get my sweets fix while keeping a reasonable protein intake. A couple of these were excellent, and deserve sharing. So without further ado:

High-Protein Blueberry Muffins

These, in my opinion, are indistinguishable from normal blueberry muffins. They are delicious with no discernable aftertaste. The only complaint I have is that the protein makes them stick to the paper more than normal muffins. I’m not sure what the solution to that is, but they are delicious enough that I was scraping the paper to try and get every little bit off. The recipe makes 22 muffins, and each one has almost 9g of protein in only 122 calories.

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Ingredients

1 cup milk
1 teaspoon apple cider vinegar
1 cup whole-wheat flour
8 (33 g) Scoops Dymatize Nutrition Elite 12 Hour Protein (Blueberry Muffin)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/3 cup canola oil
1/3 cup Granulated Splenda
1 1/2 cups Frozen Blueberries

Recipe

Preheat the oven to 375 degrees F.
Combine the milk and vinegar in a glass measuring cup, then stir and set aside.
Combine all the dry ingredients in a large mixing bowl. Create a well in the middle of the bowl. Add the wet ingredients, except for the berries, and stir just until combined. Fold in the berries.
Spray a muffin tin liberally with nonstick cooking spray, or use paper liners.
Using a tablespoon or a cookie scoop, fill each well of the muffin tin 2/3 full.
Bake 22-25 minutes, until a toothpick inserted in the middle comes out clean.
Allow to cool before serving, and refrigerate in a covered container for up to one week.
Makes 22 muffins.

High-Protein Chocolate Chip Cookies

I’m a chocolate chip cookie fiend, they are without a doubt my favorite type of cookie, and I never ask my wife to make them because I can eat a whole batch in one sitting. These are only off from normal baked chocolate chip cookies in terms of texture, and even then, it’s very slight. Both my wife and I enjoyed these tremendously. I actually used my own TrueNutrition Milk Protein blend for these, but any chocolate protein powder should work. Whey is probably a better bet than Casien, however, just because of the way Casien mixes. These have nearly 10g of protein and 159 calories per cookie.
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They also cook up quite nicely in Ramekins:
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Ingredients

1/2 cup butter, softened
1/2 cup peanut butter
1 cup brown sugar Splenda
1/2 cup Granulated Splenda
3 eggs
1 teaspoon vanilla extract
1 2/3 cups water
1 1/2 cups all-purpose flour
16 scoops 100% Whey – Double Rich Chocolate
1 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups semisweet chocolate chips

Recipe

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, peanut butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and water. Combine the flour, protein powder, baking soda and salt; stir into the creamed mixture. Fold in chocolate chips. Drop dough by heaping spoonfuls onto un-greased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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