Are you on the lookout for a delicious, low-calorie snack that won’t derail your healthy eating goals? Well, look no further! I’m excited to share my recipe for 90 Calorie Protein Cakes. These little delights are not only nutritious but also incredibly easy to whip up, making them perfect for busy weeknights when you need a quick family dinner or a satisfying treat. Plus, they fit right in with my collection of easy pasta recipes and 30-minute meals that I love to prepare for my family!
Why You’ll Love This Recipe
- Low in calories but high in protein, making them a guilt-free snack.
- Quick and easy to prepare, perfect for busy weeknights.
- Versatile – you can customize them with your favorite flavors!
- Great for meal prep; they store well for the week.
- A delightful treat that satisfies your sweet tooth without the extra calories.
Ingredients
To make these scrumptious 90 Calorie Protein Cakes, you’ll need the following simple ingredients:
- 1 cup of oats
- 1 scoop of your favorite protein powder
- 1 ripe banana, mashed
- 1/2 cup of unsweetened applesauce
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of vanilla extract
- 1/4 teaspoon of cinnamon (optional)
- 1/4 cup of almond milk (or any milk of your choice)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Making these 90 Calorie Protein Cakes is a breeze! Here’s how you can do it:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray with non-stick cooking spray.
- In a large mixing bowl, combine the oats, protein powder, baking powder, and cinnamon.
- In another bowl, mix the mashed banana, applesauce, vanilla extract, and almond milk until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix!
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let them cool for a few minutes before transferring to a wire rack to cool completely.
Pro Tips for Making the Recipe
Here are some of my favorite tips to ensure your 90 Calorie Protein Cakes turn out perfectly every time:
- Feel free to experiment with different flavors of protein powder to find your favorite combination!
- If you prefer a sweeter cake, add a tablespoon of honey or maple syrup to the wet ingredients.
- For a fun twist, mix in some chocolate chips or nuts for added texture.
- Make sure not to overbake; they should be moist and fluffy!
How to Serve
These 90 Calorie Protein Cakes are perfect on their own, but you can also serve them with:
- A dollop of Greek yogurt for added creaminess.
- Fresh fruit like berries or sliced bananas on top.
- A drizzle of nut butter for a delicious flavor boost.
- Pair them with a cup of coffee or tea for a delightful afternoon snack.
Make Ahead and Storage
One of the best things about these protein cakes is that they are great for meal prep! Here’s how to store them:
- Store the cooled cakes in an airtight container in the refrigerator for up to a week.
- You can also freeze them for up to three months. Just thaw them in the fridge overnight before enjoying!
- Reheat in the microwave for a few seconds for a warm, comforting snack.
So there you have it! A simple, nutritious, and delicious recipe for 90 Calorie Protein Cakes that will keep you satisfied and energized throughout your busy days. Whether you’re looking for a quick snack or a healthy dessert, these cakes are sure to please. And if you’re in the mood for something savory, don’t forget to check out my creamy garlic pasta and other easy pasta recipes for your next weeknight dinner ideas! Happy baking!
90 Calorie Protein Cakes
Ingredients
Protein Powder
- 1 scoop Protein Powder (Your choice flavor (I like Vanilla))
- 1 teaspoon Vanilla Extract (or 5g Cocoa Powder if using a Chocolate Protein Powder)
- 2 tablespoons Unsweetened Apple Sauce
- 3.5 large Egg Whites
- 10-15 drops Liquid Sweetener
Instructions
- Mix all ingredients in a bowl.
- Fill 2 small baking dishes (1 cup each).
- Bake at 375F/190C for 20-25 minutes.
