In an attempt to get the whole family on board with these cupcakes (I'm talking about Alex here) I made a protein Chobani frosting. The frosting had the tartness of the Greek yogurt and none of the aftertaste you sometimes get with protein powder. I actually liked the cupcakes better with the frosting than the girls did. Again, more tweaking in the future so I can come up with a healthy cupcake that will fool even the pickiest of eaters in my house.
Source: Clean Food Creative Fitness
Yields: 18 mini cupcakes
6 Tbsp protein
3 Tbsp ground flaxseed
6 Tbsp unsweetened almond milk
1 1/2 tsp vanilla extract
1 1/2 tsp baking powder
Preheat oven to 350 degrees F. Fill the cavities of the baking pan with cupcake liners.
In a small bowl, combine all the ingredients. Fill each cupcake liner about 2/3 full.
Bake for 8-10 minutes, or until puffed up and a toothpick inserted in the middle comes out clean.
Remove from oven and let cool to room temperature.
Frost, serve, and enjoy!
1/2 cup vanilla Chobani Greek yogurt
1 scoop vanilla protein powder
1-2 Tbsp milk
In a small bowl, using a hand blender, combine the yogurt and protein powder.
Slowly add milk until the frosting is creamy and smooth.
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