Ingredients

64g (2 Scoops) x ICON Nutrition's cinnamon vanilla swirl grass fed whey protein powder
100g x Ground Oats / Oat Flour (Gluten Free)
2 x Egg Whites (66ml)
100ml x Unsweetened Almond Milk
100g (1 Pot) x Apple + Pear 100% Fruit Pot (or Apple Sauce)
1tsp x Baking Powder
1tsp x Cinnamon
Frosting Ingredients:
100g x Liberté Greek Yoghurt
16g (1/2 Scoop) x cinnamon vanilla swirl whey protein powder

• Cinnamon Vanilla Swirl Protein Cupcakes

  
  
  
  Ingredients
  
  64g (2 Scoops) x ICON Nutrition's cinnamon vanilla swirl grass fed whey protein powder
  100g x Ground Oats / Oat Flour (Gluten Free)
  2 x Egg Whites (66ml)
  100ml x Unsweetened Almond Milk
  100g (1 Pot) x Apple + Pear 100% Fruit Pot (or Apple Sauce)
  1tsp x Baking Powder
  1tsp x Cinnamon
  Frosting Ingredients:
  100g x Liberté Greek Yoghurt
  16g (1/2 Scoop) x cinnamon vanilla swirl whey protein powder
  
  
  Instructions
  
  1. Pre-heat your fan oven to 170 degrees celsius.
  2. This recipe is super simple. Just add all of your cupcake ingredients into a food processor and blend until well combined. The batter should be smooth but fairly runny.
  3. Divide your mixture into 6 muffin moulds (I used silicone ones) and place on a baking tray in the centre of your oven for 10-12 minutes. You don't want to overcook them and so even if they still look a little wet, leave them on the side for a few minutes to see if they cook through on residual heat, and if they don't just pop them back in for another minute or too. When done, remove from the oven and leave to cool.
  4. Whilst your cupcakes are cooling, make up your protein frosting by simply combining your greek yoghurt and half a scoop of protein in a bowl, and mixing until you have a nice thick, frosting consistency. Add this into a piping bag if you have one, if not, a sandwich bag will do the trick, just cut a tiny hole in one corner once its filled and voila, a DIY piping bag.
  5. To make the frosting process easier, slice a tiny bit off the very top of the cupcake to make a flat surface and then proceed to frost your cupcakes however you like, with a final touch of cinnamon... of course.
  6. These are spongey, packed with protein and good carbs, and they also contain very little fat. The flavour is nicely balanced as well, not too sweet, but with the fresh yoghurt frosting on top, they certainly satisfy that sweet craving!
  7. P.s As the frosting is with fresh yoghurt, make sure to store them in the fridge (if they manage to last that long).