Banana Bread Protein Cupcakes (Fiterazzi)
- Number of Servings: 6
Ingredients
1/2 c coconut flour1/4 c vanilla whey (protein powder)1/4 c almond meal1/4 c Natvia (or granulated sweetener of choice)1 tsp baking powder1 tsp cinnamon1/4 tsp nutmeg1 tsp crushed dry oats (original recipe calls for psyllium husk)3 medium bananas3 eggs1/3 c 0% Chobani greek yogurt1 tsp vanilla extract2 Tbs unsweetened almond milk1/4 cup shredded coconut to garnish
Preheat oven to 350 F. Line a 12-hole muffin tin with paper cups and set aside.
Sift together all the dry ingredients into a medium size bowl. In a smaller bowl, mash the bananas and whisk in the remaining wet ingredients.
Pour the wet ingredients into the dry and mix until well combined. Distribute evenly into the paper cups and garnish with desired toppings (1/4 cup shredded coconut evenly distributed on cupcakes is in this nutrition information).
Bake for 12-15 minutes, or until a toothpick inserted comes out clean.
Serving Size: 12 muffins, serving size is 2 muffins each
Sift together all the dry ingredients into a medium size bowl. In a smaller bowl, mash the bananas and whisk in the remaining wet ingredients.
Pour the wet ingredients into the dry and mix until well combined. Distribute evenly into the paper cups and garnish with desired toppings (1/4 cup shredded coconut evenly distributed on cupcakes is in this nutrition information).
Bake for 12-15 minutes, or until a toothpick inserted comes out clean.
Serving Size: 12 muffins, serving size is 2 muffins each
Nutritional Info Amount Per Serving
- Calories: 214.7
- Total Fat: 8.9 g
- Cholesterol: 102.5 mg
- Sodium: 137.1 mg
- Total Carbs: 25.5 g
- Dietary Fiber: 7.3 g
- Protein: 10.7 g
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