One serving protein cupcakes

It is Friday night and I really didn't want a traditional meal. So what did I decide to make? PROTEIN CUPCAKES....mmmmmm. And they were really filling. I was worried that I would get hungry later, but the greek yogurt, almond butter, and protein powder were more than enough to keep me satiated. I adapted the 12 minute Athlete's Protein Cupcakes with Greek Yogurt/Peanut Butter recipe to make only one serving, and I made it grain-free. Like I've written before, I don't like to make multiple servings of baked goods because I will eat them all. I will dirty up bowls, pots, and pans for just one serving goods- but the clean up is all worth it.

Another reason why I decided to make cupcakes was because my order of Espresso Vanilla Almond Butter came in from Wild Friends Nut Butters.

You might have heard of the brand from Shark Tank... which is how I heard of them. I am a sucker for nutbutters and had to give them a try.

Here's my version of one-serving Vanilla Espresso Protein Cupcakes

Ingredients (for the cupcakes)

• 1 scoop of vanilla veggie protein powder
• 2 tbsp of low fat greek yogurt
• 2 tbsp of unsweetened almond milk
• 2 tbsp of flax seed meal
• 3 tbsp of egg white liquid
• .5 tbsp of Vanilla Espresso Almond Butter
• 1/4 a banana
• Pinch of baking soda

Ingredients (for the topping)

• 2 tbsp of low fat greek yogurt
• 1 tbsp of Vanilla Espresso Almond Butter 
• 1 tsp of granulated sweetener (I used xylitol)
• 1 tbsp of unsweetened cocoa powder
• 1 strawberry

Directions:

1. Heat your oven to 350 degrees fahrenheit.
2. In a bowl, whip the egg whites for a bit (you don't have to make them into peaks).
3. Add the protein powder, greek yogurt, almond milk, flax seed, almond butter to the egg whites.
4. Mash in the banana to the batter.
5. Pour the batter into 2 muffin cups. My cups were nearly full.
6. Bake for 35 minutes and let them cool before topping them. (I put them in the freezer for 5 minutes because I was impatient).
7. For the topping: Mix all the ingredients together to form your frosting. Quarter a strawberry for the garnish.
8. Enjoy!

Total calories: 433

Total protein: 38 g 

Note: I made these cupcakes as a dinner, so the calories are on the higher side for a snack. To lower the calories, you can 

• Use nonfat greek yogurt
• Sub stevia for the banana
• For the topping, cut the yogurt, almond butter, and cocoa powder in half
• Eat one and save the other one for later (if you can)