Gingerbread Protein Cupcakes with Cinnamon Maple Frosting

[caption id="attachment_3231" align="aligncenter" width="650" class=" "] Gingerbread Protein Cupcakes with Cinnamon Maple Frosting[/caption] Proteinology shares with The Pulse its latest from its long line of great recipes - Gingerbread Protein Cupcakes with Cinnamon Maple Frosting!

Gingerbread Protein Cupcakes with Cinnamon Maple Frosting Ingredients:

• 1 & 1/2 scoops Whey Protein 80 (Vanilla)
• 1/4 cup ground almonds
• 2 tbsp coconut flour
• 3 tbsp Truvia
• 1/2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp baking powder
• 1 x 100g pot unsweetened apple puree
• 1 medium egg
• 1 tbsp molasses
• 3 tbsp unsweetened almond milk

Frosting:

• 1 cup 0% Total Greek yogurt
• 1 scoop Whey Protein 80 (Vanilla)
• 1 tsp cinnamon
• 1 tsp ZeroCals Sauces (Maple Syrup)
• Chopped roasted cinnamon pecans optional

Gingerbread Protein Cupcakes with Cinnamon Maple Frosting Method:

Pre heat the oven to 180 degrees C. In a bowl mix together the vanilla whey, ground almonds, coconut flour, Truvia, cinnamon, ginger and baking powder. Add in the the apple puree, egg, molasses and milk and mix to form a batter. Pour the batter into a silicone muffin mould and bake for 10-15 minutes. Leave the muffins to cool completely before making the frosting. To make the frosting simple mix the Greek yogurt, vanilla whey, cinnamon and ZeroCals Sauces syrup together in the bowl and put the mixture into a silicone piping bag and pipe onto the top of each cupcake and finally top with chopped pecans.

Gingerbread Protein Cupcakes with Cinnamon Maple Frosting macros:

• 140 kcal
• 15g protein
• 14g carbs
• 5g fat

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