Macros:
70 calories per cupcake (WITH frosting)
10g P/ 6g C/ .75g F

Ingredients for Cupcakes (Recipe makes 17):
75g PEScience Gourmet Vanilla Protein Powder (can use Snickerdoodle too!)
36g Coconut Flour
30g All Purpose Flour
16g Powdered PB
10g Zero Cal Sweetener of your choice
6g Ground Cinnamon
12g Baking Powder
275g Plain NonFat Greek Yogurt
275g Egg Whites
100g Unsweetened Apple Sauce

Ingredients for Cinnamon Roll Protein Frosting:
180g Plain NonFat Greek Yogurt
16g PEScience Gourmet Vanilla Select Protein
8g Powdered PB
4g Sugar Free/Fat Free White Chocolate Pudding Mix
3g Ground Cinnamon
2g Zero Cal Sweetener of your Choice

Rest of Toppings:
15g Crushed Cinnamon Toast Crunch cereal

Directions:
1️⃣ Preheat oven to 350 degrees F. Add dry cupcake ingredients into a bowl and mix. Then take wet ingredients and add to a separate bowl and mix. Combine dry ingredients with wet and mix until smooth.

2️⃣ Spray cupcake molds (I used silicone cupcake molds) with non stick butter spray and add batter. Bake for 12-18 minutes. When you see cracking in the tops of the cupcakes and a golden color, you’ll know they are ready.

3️⃣ Make up your protein frosting by adding ingredients to a bowl and mix until smooth. Add to fridge to cool.

4️⃣ Once all is ready, add frosting to cupcakes. I like to keep these in the fridge all week in a Tupperware container to grab one or two when I’m craving something sweet. Enjoy!