And better than ever,
Chocolate-y, moist, waist friendly cupcakes. Chyeaaaaah.
I hope everyone’s summer has been treating them as good as mine was to me. Blog post coming up on my life sitch soon, but for now, we bake treats.
I swear these are the least healthiest tasting treats I’ve made thus far. So please, feel free to conduct a little research for me and give one to your grandma (who would sh*t a brick if she knew people were baking without butter/white flour/sugar these days) and holla back at your girl with her verdict.
Makes 12 cupcakes
2 ripe bananas
1/4 cup coconut oil, melted
1/4 cup almond milk (I used unsweetened vanilla)
1/4 cup of protein powder or pb2
1/4 cup cocoa powder
1/3 cup coconut flour
1/2 tsp baking soda
1 tsp baking powder
1/4 cup sweetener of choice (I used stevia)
1 tsp vanilla bean paste
dash of sea salt
sprinkles (optional, but highly recommended.. duh)
preheat oven to 350. beat all wet ingredients together until smooth then add dry, blend again until combined. pour into lined muffin tins. bake for 22 minutes. let cool completely before frosting or trying to peel lining off!
Cream Cheese Frosting
1/4 cup plain greek yogurt (I used 2% plain)
2 tbsp cream cheese
dash of vanilla
sweetener of choice
whip all ingredients together until smooth.
I store mine in the fridge and try not to eat the whole batch in one day.
Don’t worry if you end up eating the whole batch, because like,