Peanut Butter Cupcakes with Peanut Butter Frosting

by Devenee
Peanut Butter Cupcakes with Peanut Butter Frosting

Dry Ingredients:- Mix together in 1 bowl

3 scoops About Time peanut butter whey isolate

1/4 c coconut flour

2 T stevia

1/2 T baking powder

1 t baking soda

1 t salt

 

Wet Ingredients- mix together in a 2nd bowl:

3/4 c unsweetened almond milk

3 oz plain Greek Yogurt

2 T Peanut Butter

2 T melted coconut oil

1 T vanilla extract

Preheat oven to 325 degrees. Mix wet into dry ingredients. Line and lightly spray 10 muffin tins. Scoop batter into cups. Bake 14-16 minutes. Cool completely before icing

Just the cupcake:

Calories-65

fat- 4 g

carbs- 1.5 g

Protein- 9.5 g

 

Icing:

1 scoop About Time Peanut Butter whey isolate

2 T Peanut Butter

1/2 T Vanilla extract

1/8 – 1/4 c unsweetened almond milk- add slowly- adjust as needed

Icing nutritionals:

calories- 20

fat- 1.5 g

carbs- .5 g

Protein- 3.2 g

Approved by Sean marszalek CEO SDC Nutrition, Inc

The post Peanut Butter Cupcakes with Peanut Butter Frosting appeared first on About Time.

by Devenee

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