This recipe contains dozens of muffins – a couple of big ones and an entire battalion of miniature ones. I guess they’re kind of like a big family of carrot cakes. As you can tell from the ingredients, I went for a gluten-free and dairy-free batter to see if it could be done and if it could, how it would be. I was curious. So I started by baking thirty six of them (in a chocolate-making silicone mold) to make an army. Then, I made four large ones to show you how, in times of peace, you can also make regular muffins.
I bet that, in a lineup with a regular ‘carrot cake’ cupcakes (particularly those abominations found at coffee shops that are pretty much just sugar with an inch of faux-carrot on top), they’d be picked out as best-tasting by most people. Why? Because they’re really moist, cakey, and crunchy from the carrots. Accompanied with butter or almond butter on top? They’re delicious. I had a bunch solo when they came out and then I made a (cow’s) dairy-free frosting. At first I thought it’d be impossible to make one but, guess what? it’s not! Check it out:
1 cup vanilla (or plain) brown rice protein
1/2 cup quinoa flakes
3/4 cup gluten-free oats (or buckwheat)
1 cup egg whites 1 cup of coconut milk (from the carton)
1/4 cup applesauce
2 teaspoons baking powder
1 teaspoons baking soda
1/2 grated apple (added after blending the above)
1 large grated carrot (also added after blending the above)
1/4 cup chopped walnuts (also added after)
1/4 cup of chopped macadamia nuts (also added after)
1. Blend all ingredients together, except for the grated apple, carrot and nuts which you want to add AFTER blending the rest of the ingredients (you do this to retain their texture; also, you don’t want to blend the carrot in there and the apple and release all of their liquid, creating a kind of pureed mush).
2. Pour the batter inside 36 miniature muffin molds or six regular muffin cases.
3. Bake between 30 and 40 minutes, depending on what size of muffin mold you’re using, at 170 C (338 F).
4. Make the frosting by mixing 1/2 cup of sheep’s yogurt with 1/8 cup of coconut flour and 1 teaspoon of toffee flavdrops (stevia or another sweetenener would also do the job though).
Macros per Serving: N/A
That’s it. Mixed together, stuck in a pipping back, squeezed onto the muffins and…… bam: added on top of the muffins to make cupcakes. The reason the yogurt and coconut flour works is because the flour thickens the yogurt and makes it ‘stay put,’ adding a delicious almost-nutty flavor to the frosting. You COULD just add whey instead, or casein to the yogurt (if you wanted a creamier frosting) but this works a treat for people that don’t do cow’s dairy and its derivatives. Even if you do though, it’s worth trying out because it’s a really nice variation of regular ol protein frostein. Yes, it’s considerably lower in protein (since there’re no protein pow in there) BUT, mmmmm, just try it out, I really liked it!
PS: This recipe is sans macros because it’s actually just been dug out of the Protein Pow archives where macros commonly get eaten by time.