Truly beautiful Maple Bacon Protein Cupcakes with sweet maple flavored protein cupcake and frosting topped and salty bacon. These healthy maple bacon cupcakes are sugar free, low carb and low fat too!
Ingredients
¾cupWhole Wheat Pastry Flour, see post for subs, 90g
⅔cupMaple-flavored Protein Powder, Whey-caesin, 60g, 2 scoops
½tspBaking Powder
¼tspBaking Soda
¾cupUnsweetened Almond Milk, 180ml
½cupNon-fat Greek Yogurt, about 112g, Room temperature
¼cupUnsweetened Applesauce, 60g
1Egg
1TbspMelted Butter, 14g
Maple Frosting + Bacon:
¾cupNon-fat Greek Yogurt, about 168g, Room temperature
¾cupMaple-flavored Protein Power, Whey-caesin, 66g
4slicesBacon
Instructions
Preheat oven to 350°F, line 10 cups of a muffin pan with cupcake lines, and lightly spray insides with cooking spray (or use non-stick pan).
In a bowl, whisk flour, maple protein powder, baking powder and baking soda.
In a large bowl, whisk together milk, Greek yogurt, applesauce and melted butter.
Add dry mix to wet, and gently fold until combined.DO NOT OVER-MIX or protein powder will make the cupcakes gummy.
Divide batter among cupcake cavities filling ¾ way to the top.Smoothen tops with back of spoon or small spatula.
Bake for 18-20 minutes. A toothpick inserted into center comes out dry.
Cool for 10 minutes, then remove from pan.Transfer to a wire rack to cool completely, about 15 minutes.
Maple Frosting + Bacon:
Preheat oven to 425°F
Place bacon on foil-lined baking sheet and bake 12 minutes.Let cool, then break/crumble.
In a bowl, mix yogurt and maple protein powder until smooth.
Scoop out and spread frosting on top of cupcakes, top with bacon pieces/crumbles.
Notes
Taste the batter and see if you need some extra sweetener; I’d recommend stevia if needed.
Nutrition value is calculated using products recommended below.
See post for alternate ingredients, tips and storage options.
Product Recommendations:
HTLT Supps Maple Cookie Whey-Caesin Protein Powder