ABS Chocolate Chip Protein Cupcakes With Peanut Butter Banana Frosting

August 12, 2016

Makes 8 cupcakes

Prep Time: 15 minutes

Bake Time: 15-20 minutes

Macros for 1 Cupcake without Icing:

• Calories: 53.9 calories
• Fat: .7g
• Carbohydrates: 9.7g
• Fiber: 1.5g
• Sugar: 1.1g  
• Protein: 3.2g 

Macros for 1 Cupcake with Icing:

• Calories: 116.2 calories
• Fat: 4g
• Carbohydrates: 17.3g
• Fiber: 2.2g
• Sugar: 4.4g
• Protein: 5.1g

Ingredients:

Cupcakes

• 2 egg whites  
• 1/3 cup unsweetened apple sauce
• ¾ cup unsweetened almond milk
• 1 tsp vanilla extract
• 2 tsp Stevia granulated
• ¼ cup cocoa powder
• ¾ cup all purpose flour
• ¼ cup ABS Chocolate Chip Protein Pancake Mix
• 1 1/2 tsp baking powder

Frosting

• 2 each banana, ripe
• 4 tbsp peanut butter, all natural no sugar added

Directions:

Cupcakes

1. Preheat oven to 350°F and line 8 cupcake cups with liners and spray with pan spray.
2. Whisk the egg whites until frothy.
3. Add the applesauce, milk, vanilla extract and stevia and mix until combined.
4. Add the cocoa powder, all purpose flour, Pancake Mix, and baking powder and mix until combined.
5. Divide batter between cupcake liners and bake in preheated oven for 15-20 minutes until a toothpick comes out clean.
6. Allow to cool completely.

Frosting

1. In a bowl whisk together the bananas and peanut butter until completely combined and smooth. Place into refrigerator until cupcakes are completely cooled.
2. Frost cupcakes as desired and store in refrigerator.

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