Gooey in the middle healthy, quick and clean pre workout muffins. 83 or 58 calories!

Hi guys! I’ve been in a baking mode the whole day. Since the weather isn’t quite nice here in Sweden, even though it’e June I gladly decided to spend the whole day in the kitchen experimenting with skinny recipes. My latest low calorie creation are these gooey in the middle healthy protein raspberry cupcakes. They’re grain free and made with my own gluten free flour mix. Since I’ve wanted a bigger more like a pre workout or breakfast muffin I used 7 bigger muffin molds but this recipe should make about 10 small ones that should end up at 58 calories each!.

3/4 cup or 1,7 dl gluten free flour blend
1/2 scoop whey (15 g,1/6 cup or 0,4 dl)
1 tsp guar gum
1/2 cup or 1 dl (55 g) light coconut milk
1 egg white (27 g)
1 1/2 tsp baking powder
1 tsp vanilla essence
A pinch of salt
70 g or 7 tsp sugar free raspberry jam
100 g 3/4 cup or 1,7 dl raspberries
1/2 cup or 1 dl sweetener of choice
1 T unsweetened applesauce

Start with heating up the oven to 400 F or 190 C. Blend all the dry ingredients and add the wet ones except for the raspberries and the raspberry jam. Divide 4/5 the batter into 7 molds and spoon 1 teaspoon jam inside every mold. Pour the remaining batter into the molds and garnish with the raspberries and some oats or whatevs you have at hand.

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I seriously recommend using a flour mix that suits your diet preferences. I just experiment with the flours I happen to have at home so you shouldn’t give up if you can’t find any of these. Try subbing them with another gluten free flours.

My whole grain gluten free flour mix contains
50 g dry milk powder(omit if going dairy free)
100 g bake protein
400 g buckwheat flour (whole grain)
300 g millet (200 g flour + 100 g meal for structure)
100 g arrow root starch
100 g tapioca starch
100 g cornstarch

This recipe makes 7 serving and macros for one serving are:
Calories: 83
Fat: 1 g
Protein: 6 g
Carbs: 10 g

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Decadent apple pie mud cake – 84 calories for a huge piece! Dairy, gluten and grain free!

Since I’m done with all the school stuff the following days will be spent on baking, cooking and baking again. I’m celebrating with a low calorie protein apple pie mud cake! It came out intense, decadent, moist, healthy and dairy, grain and gluten free.

4/5 (24 g or 2/3 dl) scoop whey
1/2 scoop (1/4 cup or 1/2 dl) (15 g) casein
1 tsp baking powder
1/2 tsp baking soda
Sweetener to taste
Cinnamon to taste
A pinch of salt
400 g white beans
4 eggs
1 small grated apple
1/2 cup or 1 dl (100 g) unsweetened applesauce
4 tsp (30 g) coconut oil

Pulse the beans in a food processor or blender, then add all the dry ingredients and melt the oil using a micro wave. Slowly add the oil, applesauce and then one egg at a time. Divide your batter in two silicone molds, garnish with cinnamon and the grated apple and bake at 350 F or 180 C until tooth pick comes out clean or for about 30-40 min. Do not over bake!

Out of 14 bites:
Calories: 84
Fats: 4 g
Protein: 6 g
Carbs: 5 g