Look at those fluffy little things! They’re so cute you could just gobble them up. No, I’m not talking about your baby niece’s chubby-wubby legs. But I do have something else you’ll go ga-ga for: Lemon-Coconut Protein Cupcakes. They’re smiley and full of zest – just like that precious newborn. The main difference is you can actually eat these treats. Loaded with lemon and coconut and frosted with a rich, creamy yogurt icing, you’ll want them all to yourself.
Cupcakes
1 cup oat flour
1/3 cup coconut sugar
1 scoop vanilla protein powder
1/3 cup unsweetened coconut flakes
1/3 cup almond milk
¼ cup coconut oil
1 tsp. baking powder
1 whole egg
1 egg yolk
2 Tbsp. lemon juice
Lemon zest
Frosting
½ scoop vanilla protein powder
1/3 cup plain Greek yogurt
A few drops of liquid stevia to taste
Directions
- In a large bowl, mix all cupcake ingredients, except coconut flakes and lemon zest.
- Stir in coconut flakes.
- Pour batter into paper-lined cupcake pan, filling ¾ full.
- Bake at 350°F for 15-20 minutes, or until a toothpick comes out clean.
- In a medium bowl, combine all frosting ingredients until well blended.
- Once cupcakes are cooled, top with frosting, lemon zest and more coconut flakes.