Servings: 4
Prep Time: 10 minutes
Cook Time: 15-20 minutes

Ingredients:

For the cupcakes:
1/3 cup (60g) organic rolled oats
1 tablespoon (10g) almond flour (ground almonds)
1 teaspoon baking powder
¼ teaspoon salt
½ teaspoon vanilla powder or extract
2 ½ tablespoons granulated sweetener of your choice
½ apple, peeled, cored and diced
2 egg whites
¾ cup milk of your choice

For the filling:
2 ½ tablespoons peanut butter
2 tablespoons organic raw cocoa powder
½ tablespoon water

For the icing:
3 tablespoons organic raw cocoa powder
2 tablespoons granulated natural sweetener
2 tablespoons (33g) casein protein powder
1 cup plain lactose-free yoghurt

Directions:

1Preheat oven to 175°C.

2Blend all of the cupcake ingredients together with a hand-held blender until smooth.

3Spoon batter into 4 silicone muffin cups.

4In a bowl, mix filling ingredients together and put a spoonful into the center of each cupcake.

5Bake the muffins for 15 -20 minutes. Be careful not to over bake.

6Remove from the oven and let cool completely before frosting.

7For the frosting, simply mix all of the ingredients together in a mixing bowl using a spoon and pipe the mixture onto your cupcakes.

Notes:

• Gluten-free
• Wheat-free
• Low fat