Birthday Cake Protein Cupcakes

³ Description

A clean cupcake that will leave you coming back for seconds... or thirds!

² Ingredients

•  2 serving (serving = 1/2 cup dry) Quaker Old Fashioned Oats
•  2.5 serving (serving = 1 scoop) Bluebonnet Whey Protein Isolate - French Vanilla
•  1 serving (serving = 2 tbsp) Bob's Red Mill Organic High Fiber Coconut Flour
•  3 serving (serving = 3 tbsp) Egg Beaters 100% Liquid Egg Whites
•  1 serving (serving = 1/2 cup) Sun-Rype Unsweetened Apple Sauce
•  1/2 serving (serving = 1 cup) Silk Pure Almond Milk - Unsweetened Original
•  1.5 serving (serving = 1 tsp) McCormick Pure Vanilla Extract
•  2 serving (serving = 1/4 tsp) Tone's Pure Almond Extract
•  1/2 tsp Baking Soda
•  1/4 serving (serving = 1 tsp) Kroger Baking Powder
•  2 serving (serving = 1 tbsp) Xagave Agave Nectar
•  2 serving (serving = 1 tbsp) Hershey's Special Dark Chocolate Chips
•  1/2 cup Low Sodium Lowfat Cottage Cheese
•  1/2 cup (8 fl oz) Plain Yogurt (Lowfat)
•  1 serving (serving = 5-8 drops) Sweet Leaf Liquid Stevia

q Directions

Preheat oven to 350.
Mix wet and dry ingredients separately, then slowly combine them both together. Fold in chocolate chips last. Bake for 15-17 minutes (I used the toothpick test).
For icing, combine all ingredients together in a food processor.
Let cupcakes cool before adding the icing.

The sprinkles are obviously not clean!

Icing: cottage cheese, yogurt, 1/2 tsp vanilla extract, stevia.

Also: Process your oats!

U More Recipes By @corriexo_: