I’m not an expert baker. But I do like to experiment. So when my baking experiments come out well, it’s an event worth celebrating. And how convenient that we can celebrate with the successful fruits of my labor? In this case… cupcakes.
These are “healthier” cupcakes because they have more protein than normal cupcakes (about 10g each), have less sugar/butter and are made with oat flour instead of white flour. Some people think that if you’re going to have a dessert, you might as well go all out and have the “real deal”, aka a real unhealthy cupcake. But I don’t think there’s a reason to do just one or the other. I make “healthier” treats like these and other higher protein desserts because I don’t want to indulge in something super sugary everyday. But of course, there’s still room for the “real deal” desserts. Just less often.
Anyway! These were delicious and tasted so much like a soft chocolate cupcake from a elementary school b-day party. That’s what I think of when I think of cupcakes. The frosting is a less thick than normal frosting, so it’s more of a chocolate “icing”. You can definitely substitute for greek yogurt instead of coconut yogurt. Enjoy!
- ½ cup egg whites
- ⅓ cup cocoa powder
- ½ cup almond milk
- ½ cup coconut yogurt (or greek yogurt)
- ½ cup Vega Chocolate Sport protein powder
- ½ cup oat flour (ground up oats, you can do this in a food processor)
- 2 tbsp peanut butter
- 2 tbsp cane sugar
- ½ tsp baking soda
- 1 tbsp coconut yogurt or greek yogurt
- 1 tbsp cocoa powder
- 1 tbsp almond butter
- Combine all ingredients until well mixed. Bake at 350 for about 40 minutes.
- FROSTING: Stir and refrigerate to harden a little before frosting cupcakes. Each has about 10-ish grams of protein.