Shake and Bake

Kick Up These Clean, Yet Decadent, Treats With Protein Powder

Treats with Protein Powder

By Heidi Cannon
Photography By Randy Dicken, Skazka Images

Eating clean is a wonderful lifestyle. You feel better, have more energy and your health improves. But sometimes I miss my sweets — an occasional chocolate bar, a cookie or a cupcake.

I started to think about how my favourite sweet treats could be made clean, yet tasty, so I got my protein powder out and off I went, baking up a storm. Two years later and I haven’t stopped. None of my recipes contain sugar, white flour or butter. Many recipes are gluten-free and lactose-free and I load all of them onto my food app, Mrs. Cannons Baking.

The app gets reloaded bi-weekly with new recipes, which include calorie breakdown, fat, carbs and protein.

Here are three of my recipes to try:


CleanBaking-1

SWEET POTATO CUPCAKES WITH PEANUT BUTTER FROSTING
Makes 18 cupcakes

Cupcake Ingredients

  • 2 eggs
  • 1 cup vanilla protein powder
  • 1 cup mashed yam
  • 2 tsp. baking soda
  • 4 packs Trivia sweetener

Directions

Blend ingredients with mixer and pour into non-stick muffin tins. Bake at 350F for about 25-30 minutes, or until lightly brown on top.

Frosting Ingredients

  • 2 Tbsp. peanut butter
  • 1 tsp. vanilla extract
  • 1/4 cup low fat cream cheese

Directions

Blend with mixer and spread on top of cooled cupcakes.

Nutritional info per cupcake (including frosting):

Calories, 125.8; Fats, 5.42g; Carbs, 21.06g; Protein, 8.97g


CleanBaking-2

BERRY BOMB MUFFINS
Makes 8 Muffins

Ingredients

  • 3 bananas
  • 3/4 cup of fruit of choice (try blackberries/strawberries)
  • 1 apple
  • 1/4 cup coconut flour
  • 3 Tbsp. walnuts
  • 1 tsp. vanilla extract
  • 1/2 cup vanilla protein powder

Directions

Blend with mixer and pour into non-stick baking tins. Bake at 350F for 15-20 minutes or until golden brown.

Nutritional info per muffin:
Calories, 108; Fats, 3.2g; Carbs, 14.2g; Protein, 5.1g


CleanBaking-3

CHOCOLATE CHIP PEANUT BUTTER COOKIES
Find this one over at Impact Magazine