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Physique Global

Pumpkin Protein Cupcakes

Ingredients

125g Canned Pumpkin
60g Apple Sauce
70g Fat Free Greek Yoghurt
75g Jumbo Oats
2 Egg Whites
25g Vanilla Whey Protein
4 tbsp Splenda/Stevia
1/2 tsp Baking Soda
1 tsp Baking Powder
Pinch Salt
1 tsp Ground Cinnamon
1/2 tsp Ground Ginger
1/2 tsp Ground Nutmeg

 

Nutritional Info
(per serving)

Calories 103

Protein 7g

Carbohydrates 15g

Fat 1g

Fibre 2g

Serves 6 / 30 minutes

pumpkin

I find most “healthy” sweet treat recipes, particularly those made with whey protein and oats tend to be too dry and it has put me off making them recently. Not this time! The inclusion of apple sauce and pumpkin offset the dryness of the oats and whey to create a beautiful, moist texture. Topped with a simple Greek yoghurt and casein protein frosting for even more flavour.

 Directions

Preheat oven to 160C

Combine ingredients and blend until smooth

Divide the mixture into 6 greased cupcake moulds (VERY important they are greased, as cooking without traditional flour makes the mixture stick, I used a low calorie spray)

Bake for 20 minutes or until tops are golden brown

The cupcakes will likely come out wobbly due to using oats and whey but they will shrink slightly and tighten up when cooled

 

“If you would like this recipe or any of my other recipes incorporated into your diet then make sure you check out my personalised nutrition plans.”

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