Carrot and Ginger Protein Cupcakes

It was a while ago that I made these wonderful little cupcakes, but they are definitely some of the best I’ve made. There’s something so wonderful about this protein powder which makes it a delight to cook with. Although it’s frigging amazing to drink alone….. it bakes SO well and the flavours in this recipe complement each other perfectly. They’re great with a cuppa tea as a mid-afternoon pick me up… however I can’t guarantee that they’ll last for long!

Serves: 8


  • 1 banana (approx 120g without peel)
  • 30g Free Soul vegan ginger biscuit protein powder
  • 1 flax egg
  • 1 tsp coconut oil, melted
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1 tsp baking soda
  • 1 tsp apple cider vinegar
  • 12g fresh ginger
  • 30g light brown sugar (coconut or regular granulated will also work)
  • 2 tbsp water
  • 40g plain flour
  • 1 medium carrot, grated
  • Optional: 2 tsp icing sugar with a few drops of water to drizzle over


  1. Preheat oven to 180c and line a muffin tray with your cupcake cases
  2. In a blender, combine the banana, protein powder ,flax egg, baking soda, apple cider vinegar, ginger, nutmeg, cinnamon, coconut oil, sugar and water, and blitz until smooth – if you aren’t using a blender, mash banana beforehand and combine with the rest of the ingredients above and stir well
  3. Pour into a large bowl and add the grated carrot
  4. Sift in the flour and gently fold into the cake mixture
  5. Distribute the mixture between the cupcake cases and bake in the oven for 20-25 minutes
  6. Allow to cool for at least 20 minutes and enjoy!

* can be kept in the fridge for up to 1 week


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