Cupcake Protein Bars Recipe
It is no secret I have a huge sweet tooth. If could eat cake and be skinny, I would be in heaven. That being said i am always looking to make the food I eat the best tasting food ever.
Protein Bars from the stores are just too processed and never recommend them as a snack for my clients. So i started making my own. How simple it really is!
My clients are asking for recommendations for protein powders. I have tried A LOT in all my years of being a trainer. I recently starting using Protein MilkShake Bar. Their Brand has the perfect portion of protein, carbs and fat. Along with that their brand is Naturally flavored and contains No GMO’s:
This is BY FAR, The best tasting protein shake out there. Where were you 8 years ago ! 🙂 Flavor shown is cupcake batter, they also have flavors like Strawberry short cake, Rocky Road, chocolate, vanilla And more. If you are looking for brand I highly recommend Protein Milkshake Bar.
I was recently told they are giving out free samples for good reviews as well . BONUS!
Back to the recipe:
STEPS TO CUPCAKE PROTEIN BAR MASTERY
Making a protein bar at home could not be any easier. With these simple steps, anyone can master it!
Select your protein powder and add a type of flour to it. Makes sure to select a flour that can be eaten raw: coconut flour, almond flour, or a grain-based flour like oat flour or quinoa flour are all good choices.
Bind the powder and flour with milk. You can use cow’s milk, coconut milk in a carton, or a tasty nut milk like almond milk. If you want, you can also add nut butter. You want to add enough liquid, (and nut butter if you like), to make the batter come together like dough. The goal is to end up with a batter that you can form into bars with your hands.
Shape batter into bars.
If, after mixing your ingredients, your batter is too moist or sticky to mold, add a tiny bit of coconut flour or casein powder until you get the desired consistency. You want to be able to shape the bars, so getting the batter dry enough is essential.
If, after mixing your ingredients, the batter is too dry, add a bit of milk until you get the desired consistency. Don’t make it too liquid-y though, or you’ll have to go back to adding flour.
Melt some chocolate in a bain-marie or in a glass bowl on top of a pot of boiling water. Once it’s melted, dunk the bars in the chocolate or pour it over the bars ( or leave it plain).
I like to coat my bars in 90-100% chocolate, but you can go as dark (or light) as you want. Obviously, the darker the chocolate, the less sugar and more antioxidant goodness it contains. In my experience, really bitter chocolate goes extremely well with sweet fillings. But like I say, it’s up to you.
Place bars in the freezer for at least 30 minutes and BOOM! They’re ready to pack up and take with you or you can eat them on the spot!
Step 6 Enjoy!
Here is the Recipe for your yummy cupcake protein bars If you like this article, please share with the world!
Author: Monica Perry
I’m a metabolic magician, nutrition nerd, exercise expert, and motivation master. I help women get fit quickly with the most food and least exercise.
♥ Holistic Nutritionist
♥ Sports Nutrition Specialist
♥ Personal Trainer
♥ Health and Weight Loss Coach
♥ Behavior Modification Specialist
I’m always researching, looking for loopholes that make losing fat easy… because I believe life is hard enough and getting fit shouldn’t be, ya feel me?
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