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5 High Protein Healthy Bake Recipes From The Fitness Experts

Andy Devaney| | 0 Comments
fit woman smashing through junk food

World baking day is just around the corner (17th May), and no doubt many indulgent recipes will be taking over the internet. 

But bakes that are nice on the lips don’t always go straight down to the hips. 

If you are craving something sweet and chocolatey, but also want it to be macro-friendly and high in protein, the fitness experts at bulk.com have got you covered. 

Below, those lovely experts at bulk.com share five of their favourite bake recipes, that can be incorporated into an everyday healthy lifestyle, helping you get those all-important post-gym gains.  

1. 5 Ingredient High Protein Brownie Recipe 

Created with just five ingredients, Nadia’s Protein Brownies are set to satisfy your chocolate cravings, serving as many as eight people! 

Pure Whey Protein™ is combined with Smooth Peanut Butter, Organic Cacao Powder, dark chocolate chips and ripe bananas, giving you a brownie that packs a protein punch while retaining a soft, velvety core.  

Who says upping your protein intake is difficult? 

High Protein Brownie Recipe

INGREDIENTS (SERVES 8) 

METHOD 

  1. Preheat the oven to 180°C/160°C fan. 
  2. Mash the bananas and mix in the peanut butter. 
  3. Mix in the protein powder and the cacao powder. 
  4. Transfer into a lined baking and scatter chocolate chips. 
  5. Bake for 20 minutes and leave to cool before slicing. 

2. Lucy Watson’s Vegan Banana Bread Recipe 

 We may not have Paul Hollywood, but we’ve got a nice bake that’s not too much of a technical challenge and leaves no risk of a soggy bottom! 

This banana bread is vegan-friendly and super easy to make. 

Vegan Banana Bread Recipe

INGREDIENTS (SERVES 6): 

  • 3 Large Ripe Bananas 
  • 70ml Vegetable Oil 
  • 100g Brown Sugar 
  • 1 tsp Cinnamon 
  • 200ml Almond Milk 
  • 300g Plain Flour 
  • 3 tbsp Cocoa Powder 
  • 1/2 tsp Salt 
  • 1/2 tsp Vanilla Extract 
  • 2 scoops Vegan Protein Powder in Chocolate Peanut flavour 
  • 100g Walnuts 
  • 150g Vegan Dark Chocolate 

For topping: 

METHOD 

  1. Preheat oven to 200c (180c fan, gas 6), and grease a 900g loaf tin with a little oil. 
  2. Peel the bananas and put them in a large mixing bowl. Mash them well until they are creamy. Add the oil, sugar, cinnamon and milk. Combine well. 
  3. Sift the flour, cocoa powder, baking powder and salt, then add the nuts and chocolate. Stir with the wooden spoon until all the ingredients have been incorporated. Pour the mixture into the prepared tin loaf. 
  4. Peel the banana and slice it lengthways. Lay both pieces on the loaf with the inside facing up. Sprinkle with sugar. Bake in the centre of the oven for 50-60 minutes until cooked through and a skewer inserted into the centre comes out clean. If there is cake mix on the skewer, return the loaf to the oven for 5-10 minutes more. 
  5. Leave it to cool in the tin for 5 minutes, then turn it out onto a wire rack to cool a little more. 
  6. Slice and serve warm. We love it with peanut butter smothered on top! 

3. Chocolate Almond Protein Doughnuts 

These Chocolate Almond Protein Doughnuts will be your new favourite way to meet your protein goal. They’re baked instead of fried, keeping your cravings in check and your nutrition on track. 

You dough-not want to miss out on these! 

Chocolate Almond Protein Doughnuts 

Courtesy of Bulk ambassador Nadia’s Healthy Kitchen. 

INGREDIENTS (SERVES 6): 

You can create a vegan egg alternative by mixing 1 tbsp milled flaxseed with 3 tbsp warm water and leaving it to set for 10-15 minutes. 

TO MAKE THE FROSTING: 

METHOD: 

  1. Preheat your oven to 180C/160C fan. 
  2. Mix all the doughnut ingredients in a bowl, then divide between 6 lightly oiled silicon doughnut moulds. 
  3. Bake for 15 minutes, then leave to cool completely. 
  4. To make the frosting, add the almond butter and coconut oil in a heat-proof bowl, then microwave for a few seconds to soften, then pour in the zero-calorie maple syrup. Mix to create a smooth frosting. 
  5. Dip each doughnut in the frosting mixture, then decorate with some cacao nibs. Enjoy! 

4. Bulk Baked Oats 

Oats are one of the most versatile breakfast ingredients. A healthy source of fibre and carbohydrates, they are a great addition to smoothies, soaked overnight with fruit toppings and now, our favourite – baked.  

Therefore, step up your breakfast with a baked oats recipe that gives the texture of a fresh baked cookie – crisp on the outside, warm and gooey on the inside.  

Perfect for those cool mornings, here is the Bulk Baked Oats recipe. Even better – it’s super simple, 100% vegan and 100% delicious. 

Bulk Baked Oats

Courtesy of Bulk’s ambassador, Maëlys. 
 

INGREDIENTS (SERVES 2):⁣⁣ 

METHOD:⁣⁣ 

  1. Preheat the oven to 180 degrees 
  2. Blend all ingredients together (minus the Vegan Protein Chocolate Buttons)⁣⁣ 
  3. Bake in the oven for 30-35 mins at 180 degrees⁣⁣ 
  4. Top with Vegan Protein Chocolate Buttons, Peanut Butter, fresh berries or any other toppings of your choice and dig in! 

5. High-protein Brownie Cupcakes 

Who can resist a cupcake? Or, more accurately, who can resist a decadent, chocolatey, spongy cupcake that’s both high in protein and low in carbs?  

This high-protein cupcake recipe is made to curb chocolate cravings and add a bit of joy to your diet. Replace those lifting gloves with some oven mitts – it’s baking time.  

High-protein Brownie Cupcakes

WHAT ARE THE MACROS AND CALORIES? 

  • 269 Kcals 
  • 12g Protein 
  • 17g Fat 
  • 17g Carbs 

 INGREDIENTS (SERVES 6): 

  • 85g Fat-Free Greek Yoghurt 
  • Duo Milk & White Chocolate Hazelnut Protein Spread  
  • 1 Medium egg 

METHOD: 

  • Chop up the Protein Chocolate 
  • Mix the egg, powders, flour, almonds, oil and Greek yoghurt. 
  • Place the mixture into a baking tray. 
  • Bake for 15-20 minutes at 160C/180C fan 
  • Top them with Protein Spread and one square of Protein Chocolate 
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About the Author: Andy Devaney

Editor and all round media man (although some drop out the media part). Experienced within the realms of newspaper and magazine journalism for over 20+ years. Andy got into health and fitness in a big way shortly before his 40th birthday. After years of following fad diets and trying out different products to help aid his fitness programme Andy wanted to weed out the fact from the lies in products and fitness sectors to help people make the right choices so now writes about his finding for Sustain Health.

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