By: Abbey Ostrander
A healthy sweet tooth craving! :)
Makes about 12 cupcakes
Batter:
– 2.5 scoops of whey protein (flavor: vanilla )
– 2 cups of old fashion oats
– 2 egg whites
– 1/2 teaspoon of baking powder
– 1/2 teaspoon of vanilla extract
– 2 cups of apple sauce
– 2 cups of fat free plain Greek yogurt (Chobani: you can use any kind of Greek yogurt but Chobani definitely tastes the best!)
Filling:
– Natural Peanut Butter (creamy)
Frosting:
– 1/2 cup vanilla Chobani Greek yogurt
– 1 tablespoon of Natural Peanut Butter
– 1 tablespoon of Dark Chocolate Coco Powder
– 1 scoop of whey protein (vanilla)
Directions:
preheat oven for 350°
**Mix frosting ingredients together first and place in the refrigerator to stiffen
Mix together in a large mixing bowl egg whites, vanilla, apple sauce, and Greek yogurt. In a separate mixing bowl combine whey protein, oats, and baking powder. Mix 2 bowls together.
** Make sure to spray cup cake pan VERY well! Or they will stick!!!
Fill each cup cake tin about half full. In each tin spoon 1 teaspoon of Peanut butter into the center of each cup cake. Then add more batter to cover Peanut butter making the tin about 2/3 full.
Bake for 25-30 minutes or until a tooth pick comes out clean.
Once done baking remove cupcakes from tin and let them completely cool, then frost and enjoy!
If desired garnish with fresh strawberries or blueberries!
Note: Because of the Greek yogurt in the frosting its best to keep the cupcakes refrigerated. Or put in a Tupperware container and freeze until you are ready to eat!
Estimated Macros Per Cupcake
Calories = 157
pro- 16g
carbs- 16.5g
fat- 3g
