jamie eason coconut cupcakes

• 1 1/2 cups oat flour
• 2 scoops (servings) vanilla whey protein
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup Xylitol brown sugar
• 4 oz. unsweetened applesauce
• 4 oz. (half container) Greek yogurt
• 2 egg whites
• 1 cup unsweetened coconut milk
• 1 tsp coconut extract

1. Preheat oven to 375 degrees.
2. Spray a muffin tin with non-stick spray and set aside.
3. In a large bowl, combine the oat flour, protein powder, baking soda and salt.
4. Whisk until well combined and set aside.
5. In a second bowl, combine brown sugar, applesauce, yogurt, egg whites, coconut milk and coconut extract, stirring until incorporated.
6. Add wet ingredients to the dry ingredients and mix well.
7. Use a 1/4 cup as a scoop to fill muffin tins.
8. Place in the oven on the middle rack for 20 minutes.

• 4 oz. fat free cream cheese
• 1/4 cup coconut oil (microwave for 15 seconds)
• 2 cups Xylitol confectioner's sugar

1. Mix together with an electric mixer until smooth and refrigerate.
2. Let cupcakes cool completely before frosting.
3. Use flaked coconut as garnish on top.

 Frosted Coconut Protein Cupcakes PDF (77.7 KB)

Nutrition Facts*
Recipe yields 12 cupcakes

Amount per cupcake
(no icing)

Calories 74

Total Fat1.3g

Total Carb14g

Protein7g

Amount per cupcake
(with icing and coconut flakes)

Calories 133

Total Fat4.1g

Total Carb24.6g

Protein7.75g

Icing (recipe yields 24 servings)

Amount per serving

Calories 59

Total Fat2.8g

Total Carb10.6g

Protein0.75g

*Macros will vary depending on your choice of protein powder.