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AboutDanielle Prestejohn, NASM CPT, MS Nutrition, is a devoted CrossFitter, Group Fitness Instructor, and Health Coach. Residing in Boston, MA she is the blogger behind CleanFoodCreativeFitness.com and has a passion for all things nutrition and fitness. She hopes to share this passion and enthusiasm for health with all those in the Diet.com community!
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Archive» December 2012
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Full honesty...I'm always worried when I bake with whey protein powder because I always end up with dry, funny tasting things, but I was surprised at how well this recipe came out!
~Whey protein, 1 cup or 8 oz
~Coconut Flour, 1/4 cup
~Baking Soda, 1 teaspoon
~Baking Powder, 1 teaspoon
~Cinnamon, 1 tbs.
~Cloves, 1 teaspoon
~Ginger, 2 teaspoons
~Raisins, 1/4 cup
~Dash of salt
~Vanilla, 2 teaspoons
~Eggs, 2 whole
~Egg whites, 4
~Sweet potato puree, 3/4 cup (*I used Whole Foods canned organic sweet potato puree but you can make your own as well)
Preheat the oven to 350 degrees. While the oven is preheating combine your dry ingredients in a bowl. Next add in the wet ingredients and mix the two together. Spray a muffin tin with olive oil spray and fill muffin cups 3/4 way full with the mix. Bake for 15-20 minutes (hint: start with the lower time, if they cook too much they will dry out)...these are also served best warm, stick them in the microwave for 30 seconds before eating.
Makes 12 Muffins.
Calories: 112Kcal Carbs: 9.9g Protein: 14.7g Fat: 1.4g
*Note that calories and nutrients will change based on the protein brand used...for this recipe I used Biochem Vanilla Whey protein
For more Recipes Check out my blog at cleanfoodcreativefitness.com.
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