Thursday, August 30, 2012

Peanut Butter Banana Protein Cupcakes with Dark Chocolate Yogurt Frosting


For the Cupcakes:
2 small extra ripe bananas, mashed
1 cup egg whites
1/2 plain non-fat Greek Yogurt
1tsp banana extract (optional)
3/4 cup oat bran (old fashioned rolled oats would work as well)
2 scoops banana (or vanilla) protein powder
10 Tbsp PB2 (defatted peanut butter powder)
6 tsp stevia sweetener (I use Truvia)
1tsp baking powder
1tsp baking soda

For the Frosting:
1/2 bar unsweetened cacoa baking bar (I used Hershey's)
1/2 cup plain non-fat Greek Yogurt
3 tsp stevia

Preheat oven to 325 degrees. Mix all cupcake ingredients well with a mixer or a blender. Fill muffin tins with foil or silicone cupcake liners. Fill muffin tins 3/4 full with batter. **I had extra batter left over, so I ended up making 16 muffins** Put in oven and bake for 20-25 minutes, or until toothpick inserted in center of muffin comes out clear.

While cupcakes are baking, you can make the dark chocolate yogurt frosting. Melt cacoa bar in the microwave in 30 second intervals. Once melted, mix with greek yogurt and stevia. Mix until fluffy. Refridgerate for at least an hour or 2 before putting on cupcakes.

Once cupcakes have cooled and frosting is chilled, spread frosting on cupcakes and dig in!! You will not believe that these are healthy!! Who said eating clean had to be boring?? ;-)

Macros --this is for 16 cupcakes -- 1 cupcake: 94 calories, 12g carbs, 3g fat, 2.3g sugar, and 8.5g protein **this can vary depending on which ingredients you use.


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