Fall Protein Cupcakes
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Fall Protein Cupcakes calories by ingredient
Introduction
Enjoy these protein-packed fall treats Enjoy these protein-packed fall treatsNumber of Servings: 12
Ingredients
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Ingredients for cupcake base
1. 2 sweet potatoes (250g)
2. 1 scoop (30g) Whey Protein of choice
3. 1/8 cup quinoa/coconut flour
4. 2 shredded carrots
5. 1 cup egg whites
6. Fall spices of choice - pumpkin pie, nutmeg, cinnamon, ginger, whatever you like.
Ingredients for icing
1. 1 serving (175g) of Greek Yogurt 2%
2. A scoop (30g) of a favorite Whey
3. 2-3 tbsp almond milk
Directions
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.