NUTRITION

SERVINGS

INGREDIENTS

15 gram Chocolate protein powder

0.25 cup Oat flour

2 tbsp Unsweetened cocoa powder

0.5 tsp Baking powder

0.25 cup Nonfat plain Greek yogurt

2 large Egg whites

1 tbsp Maple syrup

0.25 tsp Vanilla extract

2 tbsp Nonfat plain Greek yogurt

1 tsp Honey

0.25 tsp Vanilla extract

PREPARATION

• 1

  Preheat your oven to 350°F (175°C) and line a muffin tin with three parchment paper liners.

• 2

  In a medium mixing bowl, whisk together the chocolate protein powder, oat flour, cocoa powder, and baking powder until no lumps remain.

• 3

  Add 0.5 cup of Greek yogurt, the egg whites, maple syrup, and 0.25 tsp of vanilla extract to the dry ingredients, stirring until just combined.

• 4

  Divide the batter evenly between the three prepared muffin liners.

• 5

  Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.

• 6

  While the cupcakes cool, prepare the topping by whisking the remaining 0.25 cup of Greek yogurt with honey and the remaining 0.25 tsp of vanilla extract until light and airy.

• 7

  Once the cupcakes are completely cool to the touch, dollop the vanilla yogurt whip onto each one and serve immediately.