Protein Cupcake

These protein cupcakes are prepared with protein-rich oats, whole wheat flour, nuts, vitamin-packed fruit, milk, and protein powder, as a special ingredient for those hitting the gym. 

Although this is a great option for everyone, it is particularly beneficial for vegetarians. Consume protein powder as per instructions on the packaging.

Ingredients

Wheat flour, ½ cup

Rolled Oats, ½ cup

Organic Flax seeds, 2 tbs

Cinnamon powder, ½ tsp

Baking powder, ½ tsp 

Baking soda, ¼ tsp

Protein powder, 3 tbs

Salt, a pinch 

Wet ingredients

Butter (melted), 50 g 

Coconut sugar, ¼ cup

Coconut oil, ½ cup

Vanilla essence or vanilla powder, 1/2 tsp

Fresh grated Coconut ½ cup

Milk, ¾ cup

Chopped walnuts, 1/4 cup

Chopped pecans, 1/3 cup

Blackberries, ½ cup

Preparation

• Line the cupcake tray (x8 small moulds) with cases.
• Coarsely grind the rolled oats and set aside.
• Grind the flax seeds and set aside.
• Sieve the wheat flour, protein powder, baking powder, baking soda, salt, cinnamon powder, and vanilla powder (if you are using essence, skip this) and set aside.
• Add flaxseed powder, and oats into the sieved flour and combine well using a spoon.
• Take butter and sugar in a wide bowl and whisk well.
• Add oil and vanilla essence (if you are using powder, skip this) and whisk again.
• Gently pulse the grated coconut. Add coconut and milk, whisking well between each addition.
• Add flour mix to the wet ingredients and whisk slowly until well incorporated.
• Add nuts and fold using a spatula.
• Lightly crush the blackberry with a fork and fold into the batter.
• Preheat the oven to 180 degree Celsius.
• Scoop the batter up to three quarters of each case. 
• Bake at 170 degree Celsius for 25 minutes. Insert a toothpick to check if the cupcakes are well cooked – it should come out clean.

Your protein cupcakes are ready! Enjoy 😊

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