Cakes + cupcakes | Cookies | Donuts | Healthy eating/specialty diet | Protein powder | Recipes | Sweet

MRM veggie protein powder recipes

August 12, 2014

As you may know by now, I’ve been trying to incorporate more protein into my meals lately and I’ve been struggling to do so because I can only eat so much protein foods in a day. Plus, as much as I love my Quest bars…they get a little pricy after a while at $2.50 each! So what I have come to is using protein powders to help me keep up with my macros!

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Ever since I got my MRM veggie protein blend, I’ve been experimenting with it like no tomorrow so here’s a few tasty baked treats that have floated my pastry loving boat 🙂 The best part about it all is that they’re both gluten and guilt free! Not to mention how it’s super hard for me to overeat them because they’re super filling from all the protein that’s packed in them! Good thing too because otherwise I’d eat the whole batch in one sitting (especially when it comes to the protein donuts or the banana nut muffins they’re soo gooodd)! I made all my goodies with veggie protein powder and while I’m sure they they would work similarly with whey as well, don’t take my word for it because protein powders change in terms of texture when they are baked.

Protein donuts (makes 5 at ~65 calories each)

1/4 cup almond flour
1/4 cup veggie protein powder (I used a 1/2 scoop of MRMs veggie protein blend)
2 tablespoon soy milk
1 tablespoon coconut sugar
1 egg
pinch of baking powder

Mix all the ingredients together, pour the batter into muffin/donut tins and bake it at 350F for 15 – 20 minutes. Top with peanut butter and coconut flakes for extra decadence.

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 Banana protein muffins (makes 6 at ~115 calories each without walnuts)

1/2 cup veggie protein powder (1 scoop of MRM veggie protein blend)
1/2 cup almond flour
1/4 teaspoon baking powder
1 large banana mashed
3 tablespoons almond milk
a few sprinkles of cinnamon to taste
chopped walnuts (optional for extra yumminess)

Mix all the ingredients together, pour the batter into muffin tins and bake it at 350F for 20 – 25 minutes until firm and dry to the touch.

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Protein cups (makes 4 ~80 calories each)

1/2 cup veggie protein powder (I used 1 scoop of MRM veggie protein blend)
2 tablespoons almond flour
1/4 milk of choice (I used almond)
3 tablespoons PB2 (or 1 tbsp nut butter of choice – this is optional)
1 tablespoon cocoa powder (optional)
1 tablespoons water

Stir the protein powder, almond flour and milk together until combined. It should hold together and feel like “putty” or really soft clay. If it doesn’t incorporate, feel free to add more milk or water. Divide the mixture into 4 equal pieces and press them into muffin tin/silicone molds. Then in a separate bowl, mix the PB2, water and cocoa powder together until it reaches a paste-like consistency (you might need more water) and spread it on top of the protein powder mixture. Pop the muffin tins in the fridge for around 1 hour and munch when they are set! Feel free to freeze them for a yummy summer treat!
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Chickpea protein bars (makes 5 at ~70 calories each)

1/2 cup chickpeas
1 egg
1/2 cup veggie protein powder (1 scoop of MRM veggie protein blend)
1 tablespoon cocoa powder
1/4 teaspoon baking powder
1 teaspoon of sweetner of choice (optional)

Put all the ingredients in a blender/food processor and blend until smooth. You may need to add a few teaspoons of water to help it process. The mixture should be thick and almost patse like. Transfer everything into a baking pan and bake at 350 for 13 – 15 minutes until golden brown.

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Zucchini protein bread (6 slices at ~55 calories each without the addins)

3 eggs
1/4 cup veggie protein powder (I used a 1/2 scoop of MRMs veggie protein blend)
2 tablespoons milk
1 cup zucchini grated
1/4 teaspoon baking powder
handful of addins of your choice (optional: dried fruits, nuts, chocochips, etc)

Whisk the eggs, protein powder milk and baking powder together. Then fold in the zucchini and your addins if you’re using them. Pour the batter into a loaf pan and bake at 350F for 30 – 40 minutes until golden brown. Enjoy by using it as sandwich bread or on it’s own for a nice treat! You may also substitute one of the eggs for a banana if you want to make zucchini banana bread! Yum!

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Protein muffin (makes 3 at ~60 calories each)

1/4 cup protein powder (I used a 1/2 scoop of MRMs veggie protein blend)
1/4 cup ground flax seeds (or sub 2 eggs)
1/2 teaspoon baking powder
1/3 cup milk of choice (I used almond milk, you can also use waters if you are calorie conscious)
1 teaspoon of sweetner of choice (optional)

Mix all the ingredients together, pour the batter into muffin tins and bake it at 350F for 20 – 25 minutes until firm and dry to the touch. If you like, you can top them with protein “icing” by mixing a bit of protein powder with water until it reaches the consistency you like.
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1/8 cup cocoa powder
3/8 cup unflavored pea protein powder (read my Note below for substitutes)
1/8 cup coconut sugar
1 tbsp peanut butter (I used crunchy but smooth should work too)
1 tbsp coconut oil
1/2 cup cartoned coconut (or almond) milk

Directions

Chuck all the above ingredients in a food processor and blend it all together until you get a ‘paste’ (see the pic to the left here to see what mine ended up looked like).

Screen Shot 2014-06-05 at 21.45.08Shape the mix into six ‘balls’ and flatten each one on a baking-paper-lined cookie tray. I used a cookie stamp (this one, which has interchangeable heads!) but you don’t have to if you don’t want to. You can use your fingers instead to flatten the dough (or a fork).

Bake at 160 C (320 F) for about 20 minutes or until the cookies are cooked through. Do NOT overbake them. It’s best to take them out while they’re still soft in the center

– See more at: http://proteinpow.com/2014/06/pbandchocolateproteincookies.html#sthash.O5sQJf5Y.dpuf

proteIngredients

1/4 cup vanilla pea protein powder (or vanilla casein?)
1/4 cup almond flour (aka ground almonds)
2 tbsp coconut sugar
2 tbsp almond milk
1 whole egg
1/2 tsp baking powder

Directions

Blend all the above ingredients until you get a sticky dough.

Stick this dough inside a donut pan, ideally a silicone one (get this one if you’re in the UK or this one if you’re in the US)

Bake at 180 C (356 F) for about 15 minutes or until they’ve cooked through.

Let the donuts cool completely before removing them from the donut pan.

For the chocolate, melt 2 squares of dark chocolate with 1 tsp of coconut oil. Pour this then on top of the donuts and add some chocolate sprinkles on top! You could also sprinkle them with slivered almonds.

DONE! Time to set the donut monster loose!

– See more at: http://proteinpow.com/2014/04/almond-chocolate-protein-donuts.html#sthash.cHUygLlq.dpuf

Ingredients

1/4 cup vanilla pea protein powder (or vanilla casein?)
1/4 cup almond flour (aka ground almonds)
2 tbsp coconut sugar
2 tbsp almond milk
1 whole egg
1/2 tsp baking powder

Directions

Blend all the above ingredients until you get a sticky dough.

Stick this dough inside a donut pan, ideally a silicone one (get this one if you’re in the UK or this one if you’re in the US)

Bake at 180 C (356 F) for about 15 minutes or until they’ve cooked through.

Let the donuts cool completely before removing them from the donut pan.

For the chocolate, melt 2 squares of dark chocolate with 1 tsp of coconut oil. Pour this then on top of the donuts and add some chocolate sprinkles on top! You could also sprinkle them with slivered almonds.

DONE! Time to set the donut monster loose!

– See more at: http://proteinpow.com/2014/04/almond-chocolate-protein-donuts.html#sthash.cHUygLlq.dpuf

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