Dairy-Free Ginger Protein Cupcakes

We’ve been getting AWESOME feedback on the original and I hope those of you that choose this recipe love it just as much.

Preheat Oven to 350

Grease your cupcake pan or line with cupcake liners

Cream together:

3 Egg Whites
1/3 c. Truvia
1 tsp. Vanilla
1 tsp. White Vinegar
1/3 c. Coconut Oil (melted if necessary)

Puree Together:

1/2 c + 2 Tbls Unsweetened Almond Milk
3/4 c. Cooked & Peeled sweet potato

In a Medium Bowl Combine:

1 c. Oat Flour (or any other high fiber flour)
1 c. Vanilla Protein Powder
1 T. Ginger
1 tsp. Nutmeg
1 tsp. Cinnamon
1 tsp. Baking Soda
1/2 tsp Sea Salt
1/4 tsp. Baking Powder

Slowly add milk and flour mixture to the egg and truvia mix, making sure to mix ONLY until combined. Do not overmix!

Divide evenly into prepared muffin tins.

Sprinkle w/a mix of Truvia & Cinnamon (I also tossed in a pinch of Cayenne pepper to SPICE things up)
Bake at 350 for 8-10 minutes. Allow to cool and ENJOY!