I haven’t made my healthy 1-minute cupcake recipe in a while. I nearly forgot how amazing and fluffy it is. I can tell this is gonna be a nightly thing again because I’ve made some 3 nights in a row. Hot. Freaking. Dang. This combo tho.
Makes: 2 cupcakes (1 serving)
- 2 TBSP organic whole wheat pastry flour (15g)*
- 1 TBSP coconut flour
- 1 egg white
- 1 TBSP unsweetened almond milk
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1-2 stevia packets
- 1/4 white chocolate raspberry quest bar
Mix all of the ingredients except for the quest bar. Then break apart 1/4 white chocolate raspberry quest bar and add it into the batter. Place into two silicon cupcake molds sprayed with a nonstick spray. Microwave for a minute. (You can also just pour all of the batter into one mug or bowl and microwave for a minute to make a large mugcake.)
Make a raspberry protein icing made by mixing 1 TBSP plain greek yogurt, 1 TBSP vanilla whey protein, 1 TBSP mashed raspberries, and 5-7 stevia drops.
I also added Chocolate Brownie Coconut Butter (by Sweet Spreads) on top!
Nutrition info for full recipe (with no icing): 110 calories; 2g fat, 16g carbs (5g fiber), 7g protein.
*If you don’t have whole wheat pastry flour, you can substitute it with an additional tablespoon of coconut flour. But like I said, it’s just not the same. I urge you to purchase the pastry flour, which can be bought on iherb.com. Additionally, you can use the discount code GIK407 at checkout for up to $10 off your order.
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