For those who celebrate Christmas in July, you’ll understand why summer in December deserves some thought. Consider the potential: you can wear white from head to toe, you can set off fireworks in your backyard and you can enjoy light, refreshing food that won’t leave you snoring and drooling on your in-laws’ couch. See? These protein-packed key lime cupcakes came at exactly the right time.
Key Lime Protein Cupcakes
Ingredients
Cupcakes
1 cup quinoa flour
2 scoops vanilla protein powder
2 Tbsp. coconut oil
¼ cup honey
1 tsp. baking powder
1/3 cup almond milk
2 eggs
2 limes (juice from both; zest from one)
Frosting
1/3 cup plain Greek yogurt
10 drops liquid vanilla stevia
Directions
- Preheat oven 350 degree F and prepare a muffin pan with paper liners.
- In a large bowl, combine all ingredients and stir until well-combined.
- Pour batter into prepared muffin pan, filling about ¾.
- Bake 20 minutes, or until a toothpick comes out clean.
- While cupcakes are baking, prepare the frosting. In a small bowl, stir together yogurt and stevia.
- Once cupcakes are cooled, top with frosting.