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
Ingredients:
- 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
Method:
- Preheat oven to 180c and line a muffin tray with your cupcake cases
- 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
- Pour into a large bowl and add the grated carrot
- Sift in the flour and gently fold into the cake mixture
- Distribute the mixture between the cupcake cases and bake in the oven for 20-25 minutes
- Allow to cool for at least 20 minutes and enjoy!
* can be kept in the fridge for up to 1 week
