Healthy Protein Coconut Cupcakes

 

Ingredients:

1 1/2 cups oat flour

2 scoops (servings) vanilla whey protein*
1 tsp baking soda
1/2 tsp salt
1 cup Xylitol brown sugar
4 oz. unsweetened applesauce
4 oz. (half container) Greek yogurt
2 egg whites
1 cup unsweetened coconut milk
1 tsp coconut extract

 

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 well.

7. Use a 1/4 cup as a scoop to fill muffin tins.

8. Place in the oven on the middle rack 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 completely before frosting.

3. Use flaked coconut as garnish on top.

 

 

 

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