YOUR SOLIN GENERATED RECIPE
Protein-Packed Almond Flour Vanilla Cupcakes
Delight in these light and fluffy almond flour vanilla cupcakes that not only satisfy your sweet tooth but also provide a hearty punch of protein to keep you energized. Perfect as a balanced breakfast, lunch treat, or dinner dessert, these cupcakes combine wholesome almond flour, smooth vanilla protein powder, and fresh egg whites to create a moist, nutritious treat with a tender crumb and a subtle vanilla aroma.
INGREDIENTS
1/4 cup Almond Flour (28g)
1 scoop Vanilla Protein Powder (30g)
2 large Egg Whites (66g)
1/4 cup Unsweetened Almond Milk (60g)
1/2 teaspoon Baking Soda (2.5g)
1 teaspoon Vanilla Extract (4.2g)
A pinch of Salt
PREPARATION
Preheat your oven to 350°F (175°C) and prepare a small cupcake or muffin pan by lightly greasing or lining with cupcake liners.
In a medium bowl, combine the almond flour, vanilla protein powder, and baking soda. Mix the dry ingredients together until evenly distributed.
In another bowl, whisk the egg whites with the unsweetened almond milk, vanilla extract, and a pinch of salt until the mixture is smooth.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined, taking care not to overmix to keep the cupcakes light and airy.
Divide the batter evenly among the prepared cupcake molds. Smooth the tops with a spatula.
Bake for 15-18 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Remove from the oven and allow the cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Enjoy these cupcakes as a standalone meal or pair with a dollop of Greek yogurt or fresh fruit for extra flavor and nutrition.