Banana Bread Protein Cupcakes (Fiterazzi)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Banana Bread Protein Cupcakes (Fiterazzi) calories by ingredient
Number of Servings: 6
Ingredients
-
1/2 c coconut flour
1/4 c vanilla whey (protein powder)
1/4 c almond meal
1/4 c Natvia (or granulated sweetener of choice)
1 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp crushed dry oats (original recipe calls for psyllium husk)
3 medium bananas
3 eggs
1/3 c 0% Chobani greek yogurt
1 tsp vanilla extract
2 Tbs unsweetened almond milk
1/4 cup shredded coconut to garnish
Tips
These freeze well in a ziplock bag.
Directions
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