Paleoish Vanilla Greek Yogurt Protein Cupcakes
You know when you just NEED a good workout. One of those days when aggression has built up, desk work has gotten just too chaotic, and your exercised-induced endorphins could really use a good kick in the ass?
Well, today was that day. And today I couldn’t make it off of work in time to grab a gym class. So instead, I searched one place I knew wouldn’t let me down in the workout department…
This 20 minute, full body, tabata workout definitely did the trick. It was short but definitely lowered my stress level while amping up my calorie burn.
After sweating out a few calories, I decided to put some back in with a low-sugar, but quite tasty, cupcake recipe from Purely Twins.
These were by far the easiest, quickest, and low maintenance/ingredient cupcakes I’ve ever made.
Of course, being me, I had to adjust the recipe… but only slightly.
Today’s To-Do’s: Make these quick, easy, low-maintenance Vanilla Greek Yogurt Protein Cupcakes from @whatrunslori http://ctt.ec/0cUgV+ [tweet this]
Vanilla Greek Yogurt Protein Cupcakes
Cupcake ingredients:
- 1/4 cup coconut flour
- 1/4 cup gluten-free flour blend
- 2 tbsp vanilla protein powder, I used Vega Sport Vanilla (suggest anything protein except whey)
- 1 teaspoon baking powder
- 1/2 tsp baking soda
- 1/4 cup (about 1) mashed bananas
- 1/2 cup plain Greek yogurt 2% fat
- 1 egg
- 3 tbsp coconut oil, melted
- 3 tbsp coconut milk/almond milk/or other milk alternative
- 1 tbsp vanilla extract
Directions:
Pre-heat oven to 350 degrees F.
In a large bowl, whisk together all dry ingredients, coconut flour, gluten-free flour, protein powder, baking and soda powder. Create a well in the middle of the dry goods and stir in mashed bananas, Greek yogurt, and egg. Mix well, then add coconut milk, coconut oil, and vanilla extract. Add in a few tablespoons more coconut milk or Greek yogurt if your batter is slightly on the dryer side.
NOTE: due to the nature of coconut flour, it soaks up more liquids and can vary greatly depending on what brand you use. This is why whisking is important- it lightens up and helps to separate the flour.
Scoop batter into cupcake liners in your muffin baking tin. The batter should fill about 4-6 cupcake liners.
Bake cupcakes for 20-25 minutes.
Let cool while you make your frosting.
Chocolate Protein Frosting
- 1 cup Greek yogurt
- 1/4 cup cocoa or cacao powder, unsweetened
- 1 packet Stevia or a few drops liquid Stevia (or 1-2 tbsp honey)
Directions:
In a medium bowl, combine all ingredients.
Mix well and frost cooled cupcakes. Top with cacao nibs and enjoy!
What cupcake recipes have you been loving lately?
