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
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.”