Milk N' Cookies Protein Cupcakes
Category
Dessert
Servings
4 cupcakes
Prep Time
10 minutes
Cook Time
7 minutes
Calories
250
Ingredients
1 scoop (36g) BPN Milk N' Cookies Whey Protein Powder
1/4 cup (30g) Whole Wheat Flour
3 tbsp (15g) Cocoa Powder
½ tsp Baking Soda
Pinch of Salt
2 tbsp (25g) Swerve Granular Sweetener*
2 tbsp Almond Milk (or preferred milk)
1 Whole Egg
3 tbsp (42g) Melted Light Butter**
4 Oreo Cookies
2/3 cup (150g) Plain Nonfat Greek Yogurt
1 1/2 scoops (52g) BPN Milk N' Cookies Whey Protein Powder
2 crushed Oreo Cookies
For the Cupcakes
For the Frosting
Directions
Preheat the oven to 350F. Add protein powder, flour, cocoa powder, baking powder salt and sweetener to a bowl. Mix.
Next, add almond milk, egg, and melted light butter. Gently stir together until a smooth batter forms.
Spray a muffin pan with nonstick spray. Fill 4 spots in the muffin pan about ⅓ of that way with batter. Top each with an oreo, then top with remaining batter.
Bake at 350F for 5-7 minutes. They cook really quickly, so be careful not to over-bake which will cause them to be quite dry.
Let cupcakes completely cool while you mix the cookies & cream frosting. Add Greek yogurt and protein powder to a bowl. Whisk together until a smooth, thick frosting forms. Add crushed up Oreos and fold into frosting.
Top cooled cupcakes with frosting and enjoy!
Recipe Note
*Swerve is a sugar free alternative to sugar. It can be replaced 1:1 with sugar. It is found in the baking aisle of most grocery stores and on amazon. If you can’t find it, regular granulated sugar can be used.
**Light butter can be found where regular butter is. It has about ⅓ the fat and calories of regular butter. If you can’t find it, regular butter or coconut oil can be substituted.
NUTRITION PER CUPCAKE **WITH** FROSTING.
Nutrition
Calories 250, Carbs 20 grams, Protein 23 grams, Fat 8 grams, Fiber 3 grams, Sugar 8 grams
