Banana-Coconut Protein Cupcakes

Healthy Cupcakes

I debated on whether to call these “cupcakes” or “muffins”, but these are sooo moist and fluffy that “muffin” just doesn’t do them justice!

I love coconut and banana and I found a reduced-fat shredded coconut at Whole Foods that I’ve been dying to bake with so, voila! Banana-Coconut Protein Cupcakes! You could even use this recipe and throw a home made, low-fat cream cheese icing on it and bring it to a work lunch in, friends house, or birthday party and NO ONE would know they are made with protein powder, Greek yogurt and applesauce instead of fattening vegetable oil and sugar!

Basically, you have a yummy little cupcake loaded with lean protein, natural sugars and fiber. Give ’em a try! 🙂

Ingredients:
 1 1/4 cup oat flour (I blend old-fashioned oats in the blender)
4 scoops (about 3/4 cup) vanilla whey protein *I used Prograde in this recipe
1/2 cup stevia *I like to bake with Stevia in the Raw
1 1/4 cup fat-free plain Greek yogurt
3/4 cup unsweetened applesauce 
3 egg whites
3 tablespoons reduced-fat, unsweetened shredded coconut *You could used sweetened but the nutrition facts would change. 🙂
2 Tablespoons banana extract
1/2 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt

Directions:

1.) Combine all dry ingredients, except coconut,  in a large mixing bowl. Mix until completely incorporated.

2.) In a separate bowl, combine the wet ingredients, and mix until completely incorporated.

3.) Add the wet mixture to the dry ingredients and mix until the batter is free of lumps.

4.) Gently fold in 3 tablespoons of shredded coconut.

4.) Lightly grease muffin tins with a light cooking spray (this batch will make 15 cupcakes).

5.) Fill each tin about 3/4 cup full. *Note: I used muffin liners with this recipe because I ran out of cooking spray and noticed that they stuck to the paper, I would advise not using liners.

6.) Sprinkle about 1/4 teaspoon of extra shredded coconut on top of each cupcake (this is optional). *The cupcakes have more of a banana taste so I was trying to get a little more coconut flavor.

7.) Bake at 350 degrees for 18-20 minutes. Be careful not to cook them or they will dry out.

*Makes 15 cupcakes.