Strawberry Shortcake Protein Cupcakes
Delicious and healthy protein-packed cupcakes with fresh strawberries, perfect for a quick snack or dessert.
Ingredients
Fruits
- 1 cup Strawberries (Chopped)
Eggs
- 4 large Large Whole Eggs
Milk Substitute
- 2 ounces Milk Substitute (or Milk)
Protein Powder
- 1 scoop Protein Powder (Vanilla)
Sweetener
- 1-2 tablespoons Sweetener (Your Choice)
Vanilla Extract
- 2 teaspoons Vanilla Extract
Coconut Oil
- 2 tablespoons Coconut Oil
Baking Powder
- 1 teaspoon Baking Powder
Chickpeas
- 15 ounces Chickpeas (Low Sodium or White Beans)
Instructions
- Chop strawberries, set some aside for later.
- Drain and rinse chickpeas.
- Add all ingredients into a bowl or food processor and blend until smooth.
- Gently fold in the chopped strawberries.
- Line a muffin tin with liners and evenly distribute the batter into 12 cups.
- Bake at 350°F (176°C) for 20-25 minutes until a toothpick comes out clean.
Notes
Using a food processor helps achieve a smooth batter and ensures chickpeas are well incorporated.