Pro (tein) Cupcakes

BANANA NUT CREME Cupcake

-- Yields 1 large or 2 smaller

Per 1/2 recipe: Calories 188 | Protein 24g| Fat 3.5g | Carb 15g |

Cupcake

1 scoop MyoFusion PRO protein powder, Banana Perfection

¼ c. oats¼ c. egg whites

1/8 tsp. vanilla

1/16 tsp. baking powder

1 oz. banana

Icing

1/3 scoop MyoFusion PRO protein powder, Banana Perfection

2 oz. fat-free Greek yogurt, plain

1 tsp. creamy almond butter

4 almonds for garnish

DOUBLE CHOCOLATE Cupcake

– Yields 1 large or 2 smaller

Per 1/2 recipe: Calories 176 | Protein 26g| Fat 2g | Carb 15g |

Cupcake

1 scoop MyoFusion PRO protein powder, Chocolate

¼ c. oats

¼ c. egg whites

1/8 tsp. vanilla

1/16 tsp. baking powder

1.5 oz. all natural apple sauce

1 tbsp. fat-free Greek yogurt, plain

Icing

1/3 scoop MyoFusion PRO protein powder, Chocolate

2 oz. fat free Greek yogurt, plain

1 berry for garnish

CHOCOLATE PEANUT BUTTER Cupcake

– Yields 1 large or 2 smaller

Per 1/2 recipe: Calories 156 | Protein 19g| Fat 4g | Carb 13g |

Cupcake

1 scoop MyoFusion PRO protein powder, Chocolate

¼ c. oats

¼ c. egg whites

1/8 tsp. vanilla

1/16 tsp. baking powder

2 oz. all natural apple sauce

1 oz. fat-free Greek yogurt, plain

Filling

1 tsp. all natural peanut butter

CINNAMON SWEET POTATO Cupcake

– Yields 1 large or 2 smaller

Per 1/2 recipe: Calories 168 | Protein 25g| Fat 2g | Carb 14g |

Cupcake

1 scoop MyoFusion PRO protein powder, Cinnamon Roll

2 oz. cooked sweet potato or yam (skin removed)

¼ c. egg whites

1/8 tsp. vanilla

1/16 tsp. baking powder

1 oz. fat-free Greek yogurt, plain

Icing

1/3 scoop MyoFusion PRO protein powder, Cinnamon Roll

2 oz. fat-free Greek yogurt, plain

Dash of cinnamon

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INSTRUCTIONS

1) Preheat oven at 375 degrees.

2) Place cupcake foil liners in a cupcake pan.(The cupcakes seem to stick to the paper liners. You can also not use a liner and just spray the pan with PAM.)

3) Blend all cupcake ingredients together in a small blender like a Magic Bullet.

4) Pour batter into 2 liners for smaller cupcakes or 1 for a bigger cupcake.

* For the Chocolate Peanut Butter flavor, spoon the peanut butter into the center of the cupcake batter.

* DO NOT fill each cupcake liner more than ¾ full, as the muffin will expand in the oven and potentially make a big mess.

5) Bake for 10 – 16 minutes, until a fork (or toothpick) comes out clean when you pierce a cupcake with it. If you cook the cupcake too long, it will come out dry.

6) Let the cupcake(s) cool.

7) To make the icing, mix together the Greek yogurt and the MyoFusion PRO protein powder in a bowl. Add the almond butter for the Banana Nut Crème Cupcake.

* Place in the fridge for about 10 minutes so it can thicken and set. This is a critical step to ensure the icing is thick, not runny. Also, you can make the icing thicker by adding more protein powder. Spoon and spread onto the top of the cooled cupcake(s) and garnish with fruit or nuts, if desired.

Enjoy! Refrigerate any leftovers.

Source: Protein Cupcakes