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.
