Sugar free, dairy free, gluten free oatmeal cupcakes
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Sugar free, dairy free, gluten free oatmeal cupcakes calories by ingredient
Number of Servings: 12
Ingredients
-
Trader Joe gluten free rolled oats (uncooked), 2 cup
1 cup mashed banana
Blueberries, fresh, 1 cup
Extra Virgin Coconut Oil 2 tbso
1 cup water
Jay Robb Egg White Protein Powder, 2 scoops (Egg white works best because it holds the mixture together.)
Tips
You can add anything in for the blueberries: cherries, chocolate chips, apples, mango, etc.
Directions
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.