Dessert

Fall Protein Cupcakes is for Dessert.

Fall Protein Cupcakes takes 10 minutes to prepare.

Fall Protein Cupcakes takes 20 minutes to cook.

Fall Protein Cupcakes makes 12 servings.

The ingredients for Fall Protein Cupcakes are:

Ingredients for cupcake base
1. 2 sweet potatoes (250g)
2. 1 scoop (30g) Whey Protein of choice
3. 1/8 cup quinoa/coconut flour
4. 2 shredded carrots
5. 1 cup egg whites
6. Fall spices of choice - pumpkin pie, nutmeg, cinnamon, ginger, whatever you like.

Ingredients for icing
1. 1 serving (175g) of Greek Yogurt 2%
2. A scoop (30g) of a favorite Whey
3. 2-3 tbsp almond milk

Here is how you make Fall Protein Cupcakes:

Steps1. Preheat oven to 350F1. Blend all the cupcake ingredients in a food processor. Mix in shredded carrots last to save their texture.2. Bake in muffin tins for approximately 20 minutes until they pass the toothpick test3. For icing: mix the protein powder with the greek yogurt and start slowly adding almond milk to find an icing consistency you like. Serving Size: Mix makes a dozen cupcakes. I usually have plenty of icing leftoverNumber of Servings: 12Recipe submitted by SparkPeople user TINSINGREDIENT.

The nutritional information for Fall Protein Cupcakes is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 67.6

• Total Fat: 0.7 g
• Cholesterol: 9.7 mg
• Sodium: 65.3 mg
• Total Carbs: 7.0 g
• Dietary Fiber: 1.4 g
• Protein: 8.2 g

The dietary needs meet for Fall Protein Cupcakes is Gluten Free