These Keto Vegan Vanilla Protein Cupcakes are so yummy! They taste like cupcakes but are actually super healthy for you. Sugar-free, low-fat, oil-free, low-carb, gluten-free, and low-calorie - only 50 calories each!
These Keto Vegan Vanilla Protein Cupcakes are sooo yummy!!
They taste like cupcakes but are actually super healthy for you. Packed with protein and low in fat and sugar - a low-fat/sugar-free/high-protein cupcake?! Sounds like heaven to me!
They are also super easy to make. Pretty much entirely made in the blender! I love blender recipes - they make baking so darn quick and easy ??
And I've recently become a huge fan of protein powder. It's great to add to dessert recipes to sneak in a healthy dose of protein without adding too many calories!
Hope you love these Keto Vegan Vanilla Protein Cupcakes as much as I do!
This post was sponsored by Naked Nutrition ❤️
Cost per serving: $0.38
Calories per serving: 54
Equipment you'll need: blender, small mixing bowl, muffin tin
Ingredients: makes 12 protein cups (with frosting!)
1 cup gluten-free quick oats
4 scoops Naked Nutrition Organic Brown Rice Protein Powder
200g yellow squash (sliced if necessary for your blender to blend it)
1 cup water
1 tsp vinegar
1.5 tsp liquid stevia extract
1 tsp vanilla extract
1 tsp natural butter flavor
1/2 cup granulated * (use coupon code ANNIE for 20% off!)
1/2 tsp baking soda
1/4 tsp salt
1 Tbsp cocoa powder
*Or other granulated sweetener, equivalent to 1/2 cup sugar
Method:
1. Preheat oven to 350F, spray muffin tin with non-stick cooking spray, and set aside.
2. Add oats to blender, and blend until flour-consistency is achieved.
3. Add all remaining ingredients except cocoa powder to blender, and blend until smooth.
4. Scoop out 1/2 cup of the batter, place in a small mixing bowl, add 1 Tbsp cocoa powder + 1 Tbsp water, and stir. This is your frosting.
5. Pour remaining batter into muffin tins, and bake for 20-22 minutes, or until edges begin to brown slightly.
6. Let cool and frost!
Keto Vegan Vanilla Protein Cupcakes
Ingredients
- 1 cup gluten-free quick oats
- 4 scoops Naked Nutrition Organic Brown Rice Protein Powder
- 200 g yellow squash sliced if necessary for your blender to blend it
- 1 cup water
- 1 tsp vinegar
- 1.5 tsp liquid stevia
- 1 tsp vanilla extract
- 1 tsp natural butter flavor
- 1/2 cup granulated Lakanto Monk Fruit Sweetener* (use coupon code ANNIE for 20% off!)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 Tbsp cocoa powder
Instructions
- Preheat oven to 350F, spray muffin tin with non-stick cooking spray, and set aside.
- Add oats to blender, and blend until flour-consistency is achieved.
- Add all remaining ingredients except cocoa powder to blender, and blend until smooth.
- Scoop out 1/2 cup of the batter, place in a small mixing bowl, add 1 Tbsp cocoa powder + 1 Tbsp water, and stir. This is your frosting.
- Pour remaining batter into muffin tins, and bake for 20-22 minutes, or until edges begin to brown slightly.
- Let cool and frost!
