Ginger Protein Cupcakes

 

I was inspired by another recipe to cook up something delicious that was more healthy than that of the recipe published in the pages in front of me. Because not everyone wants to live life without some delicious, moist and HEALTHY treats that taste indulgent, I went on a mission. The Sweaty Betties’ Ginger Protein Cupcake was BORN! Grab your oven mitts, mixer and preheat that oven, let’s get cookin!

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)

In a Small Bowl Combine:
1/2 c. Nonfat Greek Yogurt
1/2 c. Unsweetened Almond Milk

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 tin, bake at 350 for 8-10 minutes. During this time, whip up the frosting by combining and mixing thoroughly:

2/3 c. Nonfat Greek Yogurt
1/4 c. Truvia
2 T. Fresh Lemon Juice
1 tsp. Arrow Root Flour

 

Once the muffins are completely cooled, spread the frosting onto the muffins and garnish with lemon zest.

 

I hope you like them as much as we did!

*recipe by Aubrie Richeson

 

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Comments

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Comments

  1. Joan Zauderer says:

    Love the recipe, would love the breakdown and calorie count if you could. Thanks,

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