Frosted Coconut Protein Cupcakes

June 16, 2017

Frosted Coconut Protein Cupcakes

 

Here's another recipe for you guys to try, all you coconut lovers are in for a treat. This recipe yields 12 cupcakes, so grab your friends and get your bake on!

 Nutritional Facts 

Cupcakes: 74 Cal / 1.3 F / 14 C / 7 P

Cupcakes (with icing): 133 Cal / 4.1 F / 24.6 C / 7.75 P

Icing: 59 Cal / 2.8 F / 10.6 C / .75 P


 Cupcake Ingredients  

1-1/2 cups oat flour
2 scoops (servings) REL PRO
1 tsp baking soda
1/2 tsp salt
1 cup brown sugar
4 oz. unsweetened applesauce
4 oz. (half container) Greek yogurt
2 egg whites
1 cup unsweetened coconut milk
1 tsp coconut extract
     Cupcake Directions 
    1. Preheat oven to 375 degrees.
    2. Spray a muffin tin with non-stick spray and set aside.
    3. In a large bowl, combine the oat flour, protein powder, baking soda and salt.
    4. Whisk until well combined and set aside.
    5. In a second bowl, combine brown sugar, applesauce, yogurt, egg whites, coconut milk and coconut extract, stirring until incorporated.
    6. Add wet ingredients to the dry ingredients and mix.
    7. Use a 1/4 cup as a scoop to fill muffin tins.
    8. Place in the oven for 20 minutes.
     Icing Ingredients 
    4 oz. fat-free cream cheese
    1/4 cup coconut oil (microwave for 15 seconds)
    2 cups Xylitol confectioner's sugar
       Icing Directions 
      1. Mix together with an electric mixer until smooth and refrigerate.
      2. Let cupcakes cool before frosting.
      3. Garnish with flaked coconut.

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