Prep Time: 10 minutes
Cook Time: 15-20 minutes
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
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.
calories 207 | total carbs 21g | total fat 9g | protein 14g | sodium 199mg | sugar 7g
- Low fat