Sugar free, dairy free, gluten free oatmeal cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Trader Joe gluten free rolled oats (uncooked), 2 cup 1 cup mashed bananaBlueberries, fresh, 1 cupExtra Virgin Coconut Oil 2 tbso1 cup waterJay Robb Egg White Protein Powder, 2 scoops (Egg white works best because it holds the mixture together.)
Mix the protein powder and oats together.
In a separate bowl, mix all the wet ingredients together.
Add the two mixtures together, wet into dry and slowly mix.
Add the blueberries in, I like to mash some of mine to give a consistent flavor.
Taste the mixtue, if you like it sweeter, add either stevia or erythritol to keep the calorie count the same.
Bake it for 19 mins, checking after 15 mins. The tops should be a dark golden brown.
Let it cool and DEVOUR.
Serving Size: Makes 12 large cupcakes
Number of Servings: 12
Recipe submitted by SparkPeople user POPPYKNIGHT0205.
In a separate bowl, mix all the wet ingredients together.
Add the two mixtures together, wet into dry and slowly mix.
Add the blueberries in, I like to mash some of mine to give a consistent flavor.
Taste the mixtue, if you like it sweeter, add either stevia or erythritol to keep the calorie count the same.
Bake it for 19 mins, checking after 15 mins. The tops should be a dark golden brown.
Let it cool and DEVOUR.
Serving Size: Makes 12 large cupcakes
Number of Servings: 12
Recipe submitted by SparkPeople user POPPYKNIGHT0205.
Nutritional Info Amount Per Serving
- Calories: 113.5
- Total Fat: 3.2 g
- Cholesterol: 0.0 mg
- Sodium: 64.7 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 2.2 g
- Protein: 6.3 g
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