Breakfast

Sugar free, dairy free, gluten free oatmeal cupcakes is for Breakfast.

Sugar free, dairy free, gluten free oatmeal cupcakes takes 5 minutes to prepare.

Sugar free, dairy free, gluten free oatmeal cupcakes takes 19 minutes to cook.

Sugar free, dairy free, gluten free oatmeal cupcakes makes 12 servings.

The ingredients for Sugar free, dairy free, gluten free oatmeal cupcakes are:

Trader Joe gluten free rolled oats (uncooked), 2 cup
1 cup mashed banana
Blueberries, fresh, 1 cup
Extra Virgin Coconut Oil 2 tbso
1 cup water
Jay Robb Egg White Protein Powder, 2 scoops (Egg white works best because it holds the mixture together.)

Here is how you make Sugar free, dairy free, gluten free oatmeal cupcakes:

Mix the protein powder and oats together.In a separate bowl, mix all the wet ingredients together.Add the two mixtures together, wet into dry and slowly mix.Add the blueberries in, I like to mash some of mine to give a consistent flavor.Taste the mixtue, if you like it sweeter, add either stevia or erythritol to keep the calorie count the same.Bake it for 19 mins, checking after 15 mins. The tops should be a dark golden brown.Let it cool and DEVOUR.Serving Size: Makes 12 large cupcakesNumber of Servings: 12Recipe submitted by SparkPeople user POPPYKNIGHT0205.

The nutritional information for Sugar free, dairy free, gluten free oatmeal cupcakes is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 113.5

• Total Fat: 3.2 g
• Cholesterol: 0.0 mg
• Sodium: 64.7 mg
• Total Carbs: 15.7 g
• Dietary Fiber: 2.2 g
• Protein: 6.3 g

The dietary needs meet for Sugar free, dairy free, gluten free oatmeal cupcakes is Sugar Free