Fall Protein Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Ingredients for cupcake base1. 2 sweet potatoes (250g)2. 1 scoop (30g) Whey Protein of choice3. 1/8 cup quinoa/coconut flour4. 2 shredded carrots5. 1 cup egg whites6. Fall spices of choice - pumpkin pie, nutmeg, cinnamon, ginger, whatever you like.Ingredients for icing1. 1 serving (175g) of Greek Yogurt 2% 2. A scoop (30g) of a favorite Whey 3. 2-3 tbsp almond milk
Steps
1. Preheat oven to 350F
1. Blend all the cupcake ingredients in a food processor. Mix in shredded carrots last to save their texture.
2. Bake in muffin tins for approximately 20 minutes until they pass the toothpick test
3. For icing: mix the protein powder with the greek yogurt and start slowly adding almond milk to find an icing consistency you like.
Serving Size: Mix makes a dozen cupcakes. I usually have plenty of icing leftover
Number of Servings: 12
Recipe submitted by SparkPeople user TINSINGREDIENT.
1. Preheat oven to 350F
1. Blend all the cupcake ingredients in a food processor. Mix in shredded carrots last to save their texture.
2. Bake in muffin tins for approximately 20 minutes until they pass the toothpick test
3. For icing: mix the protein powder with the greek yogurt and start slowly adding almond milk to find an icing consistency you like.
Serving Size: Mix makes a dozen cupcakes. I usually have plenty of icing leftover
Number of Servings: 12
Recipe submitted by SparkPeople user TINSINGREDIENT.
Nutritional Info Amount Per Serving
- Calories: 67.6
- Total Fat: 0.7 g
- Cholesterol: 9.7 mg
- Sodium: 65.3 mg
- Total Carbs: 7.0 g
- Dietary Fiber: 1.4 g
- Protein: 8.2 g
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