How we make low-sugar grain-free protein based cupcakes.
Thank you for your patience with us for this recipe. It took us about 6+
failures lessons of what does not work for this recipe.
And we hope you guys will too.
This protein based cupcake recipe can be made egg-free too!
As many of you have requested for an egg-free cupcake, so we were determined to make it work without eggs.
We did tweak this recipe around from the first time making it when our parents where in town visiting us in NC. We originally made these cupcakes with brown rice protein but had extreme difficulty making it work with no eggs. But we kept trying. We experimented with a few different ‘flour’ ratios to see if we could make it work. From brown rice protein mixed with arrowroot and coconut flour, from brown rice protein with arrowroot and psyllium husk, etc.
Seriously we feel we tried just about everything in the book. We even played around with the sugar part – from using applesauce to bananas to using just 1 tbsp sugar. Nope. Nothing was working!
If you follow us on facebook or twitter you would have seen us mention that we were getting tired of eating all these cupcakes… especially since many of them were failures in a way.
But with most things in our life… we are stubborn and determined.
We were both HOPEFUL to get a recipe that would work without eggs. We wanted a slightly light but dense cupcake. And folks we think we finally did it.
Also note these protein cookie dough cupcakes are not sweet as we added no sugar to the recipe. We used the banana for the sweetness and a frosting will help bring in more sweetness if desired.
Never thought making protein cupcakes would be so time (and money) consuming.
We topped these protein cupcakes with some raw cookie dough!
Now what is not to love –> cookie dough protein cupcakes.
Purelytwins: Low-sugar protein cookie dough cupcakes
Gluten-free protein flour blend
- 1 cup arrowroot (could use cornstarch, potato, or tapioca)
- 1 1/2 cups hemp protein (we have done them with 1 cup hemp and 1/2 cup brown rice they come out too)
- 1/4 cup coconut flour
Mix everything together. You can use this blend for any recipe that calls for gluten-free flours.
*Please note – We know we are going to get asked if this would work without a starch and the answer is probably not. Especially if using no eggs. The starch helps with the body and texture of the final product. But feel free to do your own experiment.
- 1/2 cup + 1 tbsp protein flour blend (or any gluten free flour blend) – 2 oz
- 1 teaspoon baking powder
- 1/2 tsp baking soda
- 1/4 cup mashed bananas – 2 oz
- 1/4 cup + 1 tablespoon yogurt – 2 1/2 oz (or 1 egg)
- 2 1/2 tablespoons coconut oil – 1 1/4 oz
Pre-heat oven to 350. In a bowl, place all dry ingredients and whisk together. Then stir in mashed bananas and yogurt (or egg) Mix together. End with stirring in your melted coconut oil.
Scoop cupcake batter into cupcake liners in pan. Makes 6 CUPCAKES.
Bake for 12-15 minutes.
Be careful when removing from pan to cooling rack. Let cool before frosting them.
The nutritional stats on these cupcakes are pretty good too – for 1 cupcake including frosting is about 300 calories, 3 grams of sugar, and 10 grams of protein! Now these stats will vary depending on what ingredients used and how much frosting is used.
Now make yourself some cookie dough protein cupcakes!
Check out our other favorite cookie dough recipes:
We hope you enjoy all of our recipes and have a great weekend!
We will be back Sunday, as tomorrow is our grandma’s funeral, and we will be spending the day with our family.
Lori and Michelle
P.S. We are still praying for everyone up in Boston! There are a lot of companies and people organizing ways to show support for Boston, check out Raw Threads new gear. 100 % of the proceeds are going to The One Fund Boston!! This is a great way to show support – #strongforboston
We are also thinking and praying for everyone in TEXAS!! xoxo