Raspberry Vanilla and Almond Protein Cupcakes
When the weather is cold outside? We bake. Quick and easy Raspberry, vanilla and almond cupcakes made with Ideal Fit French Vanilla protein.
- 2 scoop French Vanilla Protein
- 100g oats
- 50g coconut flour
- 50g almond flour
- 50g buckwheat flour
- 2 tsp baking soda
- 1 egg
- 1 tbsp. melted coconut oil
- 50-100ml mylk (I used Oatly)
- 1 tsp flaxseeds
- 1 tsp almond essence
- 1 tsp honey or agave
Pre-heat the oven to 165c.
Blend the oats so they form a flour like consistency, I used a nutribullet. Then blend or whisk in the egg and milk. Add in the flour, honey, coconut oil and essence and blend again. Then stir in the vanilla protein powder. Finally fold in 2 handfuls of frozen raspberries, ensuring they crumble into the mixture.
In a cupcake tray, add in several cases. Neatly add 1 tbsp. or 1-2 tsp of mixture to each cupcake case.
Place in the middle of the oven and leave for 10 minutes. Check the cupcake and then lower the heat for the last 4-6 minutes.
Remove from the oven and let cool.
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