Name: Buckwheat Chocolate Protein Cupcakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup buckwheat flour; 0.5 scoop chocolate protein powder; 2 tbsp unsweetened cacao powder; 0.5 tsp baking powder; 0.13 tsp sea salt; 1 large egg; 0.5 cup plain nonfat Greek yogurt; 2 tbsp unsweetened applesauce; 1 tbsp pure maple syrup; 0.5 tsp vanilla extract

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Buckwheat Chocolate Protein Cupcakes

Fluffy buckwheat and chocolate protein cupcakes baked to a tender crumb and topped with a velvety Greek yogurt frosting.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

46.9g

Fat

7.3g

Carbs

52.7g

SERVINGS

1 serving

INGREDIENTS

0.25 cup buckwheat flour

0.5 scoop chocolate protein powder

2 tbsp unsweetened cacao powder

0.5 tsp baking powder

0.13 tsp sea salt

1 large egg

0.5 cup plain nonfat Greek yogurt

2 tbsp unsweetened applesauce

1 tbsp pure maple syrup

0.5 tsp vanilla extract

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 350°F and line a cupcake tin with four silicone liners.
2
In a medium bowl, whisk together the buckwheat flour, chocolate protein powder, cacao powder, baking powder, and sea salt.
3
In a separate bowl, combine the egg, half of the Greek yogurt (0.25 cup), applesauce, maple syrup, and vanilla extract until smooth.
4
Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix the batter.
5
Divide the batter evenly among the four prepared cupcake liners.
6
Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
7
Allow the cupcakes to cool completely before topping with the remaining Greek yogurt as a high-protein frosting.