My weight loss is moving a little more slowly than I’d like, and I’ve decided to kick things up a notch and be a little better about my sweets intake. How about I start making more fruit-based recipes and lower my chocolate and caramel intake? I want to find recipes that feel indulgent (without all the sugar and maybe with some fruit!). I had some apples going ripe–how about an apple bread? Or an apple cake? Here’s what I came up with!
These little beauties I adapted from Jamie Eason’s Apple Cinnamon Protein Bars. I used oat flour instead of almond flour and greek yogurt instead of cottage cheese. If you don’t have oat flour, you can make it yourself at home by simply processing oats in a food processor until fine. I also chopped my apple (instead of grating it), and added a touch of molasses, pumpkin pie spice, and a tbsp of oats into the batter. These bucklecakes are only 70 calories! Great, right? I’m thinking of having these as a dessert or snack with greek yogurt. They’re hearty and taste like a naughty treat! (But are oh-so angelic.)
And if you’re still on the fence about buying protein powder…I vote you go and buy some! I’m no doctor (okay, well, technically I will be a doctor of philosophy (PhD) in a couple of years!) but I do know that extra protein keeps me feeling fuller longer. I also found a number of great-tasting, low sugar protein powders that contain stevia, a naturally occurring root that tastes sweet, instead of aspartame. And protein powder is so versatile! You can throw it in smoothies, syrups, puddings, and even in cookies or cakes to boost flavor and sweetness. What’s not to like? Enjoy!
Mini Apple Bucklecakes (light, high protein, adapted from Jamie Eason)
- 4 scoops vanilla protein powder
- 1/2 cup oat flour
- 1 tbsp oats
- 2 tsp baking powder
- 1/4 tsp salt
- 2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1 tsp molasses
- 3 egg whites
- 1/4 cup stevia
- 1/2 cup greek yogurt
- 1 tsp vanilla extract
- 1 1/2 apples, finely chopped
Preheat oven to 350 degrees. Prep a 12 serving muffin pan with 12 cupcake liners and spray each liner with non-stick spray. Set aside.
In a large bowl, combine protein powder, oat flour, oats, baking powder, salt, cinnamon, and pumpkin pie spice. Whisk together and set aside.
In a smaller bowl, combine egg whites, stevia, greek yogurt, molasses, and vanilla. Whisk until well incorporated and then add the wet ingredients to the dry and mix again.
Fold in chopped apple and mix until combined.
Pour batter into the prepared cupcake tins and bake at 350 degrees for 25 minutes. let cool and serve!