Carob Almond Butter Cupcakes

by Devenee
Carob Almond Butter Cupcakes

These Carob Almond Butter Cupcakes are so cute and packed with protein, they can be called protein poppers! Delicious, moist and tender too!

Carob Almond Butter Cupcakes

1 c unsweetened almond milk

3/4 c pumpkin

3/4 c carob powder

1/2 c Greek yogurt plain

2 scoops About Time chocolate whey isolate protein

1/3 c coconut oil, measure then melt

1/3 c coconut flour

2 T Stevia

2 T instant coffee

2 egg whites

1 1/2 t pure vanilla extract

1 1/2 t baking soda

1 t baking powder

1/2 t salt

Preheat your oven to 350 degrees. Line 2 tart pans or small cupcake pans  and gently spray with non stick spray.

In a large mixing bowl, fold together the pumpkin, instant coffee, vanilla, Stevia, Greek yogurt and almond milk. In a separate bowl mix together the coconut flour, protein, carob powder, baking soda, baking powder and salt . Add the dry mix to the wet, fold until all ingredients are incorporated. Melt your coconut oil, add to the mixture, fold in the add egg whites and stir a few times. Scoop batter into your pans.

Bake about 14-16 minutes. Check for doneness around the 12 minutes mark as every oven is different. Center can still be slightly tender as carry over cooking will complete. When complete remove from the oven and cool completely. Frost as you’s like. I used:

1/2 c Almond Butter

1 lightly filled scoop About Time Cinnamon Swirl protein

1 Stevia packet


mix and spread over top

The post Carob Almond Butter Cupcakes appeared first on About Time.

by Devenee


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