MUFFIN MONDAY WITH Anna McManamey - Fitness Athlete VANILLA COCONUT PROTEIN CUPCAKES WITH NATURAL ICING Makes 20 MUFFINS Ingredients: 2 scoops Giant Sports Delicious protein powder (or protein powder of choice) 250g Coconut butter ½ cup Natvia for baking 200g gluten free Oat Flour 1 tsp baking powder 1 tsp baking soda 4 eggs 2 tsp vanilla extract 100mL unsweetened almond milk ICING 150g Natvia Icing Mix 2 tbs raspberries, OR 1tbs fresh lemon + 1tbs fresh lime juice, OR 1 passionfruit, OR Squeeze fresh orange juice 1. In a large mixing bowl, using an electric mixer, beat the coconut butter until smooth. 2. Add the Natvia and beat until light and fluffy. 3. Add remaining ingredients and beat until well combined. 4. Pour mixture into patty pans. Fill each patty pan about 2/3. 5. Bake in the oven at 170 degrees C for about 30 minutes or until a skewer inserted comes out clean. Remove from oven and set aside to cool. 6. To make the icing, combine icing mix and your choice of fruit in a bowl and using a spoon, blend together. 7. Once cupcakes are completely cooled, top with the icing and a little extra fruit. Enjoy! MACROS (per cupcake with raspberry icing): 172 calories / 5g P / 6g C / 14g F
Posted on: Sun, 18 Jan 2015 21:00:00 +0000
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