Gluten-Free Raspberry Cupcakes

U Serves 10 People
P Prep: 00:15
P Cook: 00:25

Nutritional Facts

per 1 serving size (Recipe makes 10 servings)

Amount Per Serving

Calories 127

Calories from Fat 14

% Daily Values*

Total Fat 1.56

2.40%

Saturated Fat 0.33

1.65%

Polyunsaturated Fat 0.13

Monounsaturated Fat 0.25

Cholesterol 22.05

7.35%

Sodium 124.23

5.18%

Potassium 97.20

Total Carbohydrate 19.09

6.36%

Dietary Fiber 3.01

12.04%

Sugars 5.28

Protein 10.43

Vitamin A 1.05%

Vitamin C 7.40%

Calcium 10.08%

Iron 6.10%

* Nutritional Values are estimated and may vary

³ Description

Gluten-free and packed with protein! Enjoy with my faux strawberry "cream cheese" on top!

² Ingredients

1 serving (serving = 1 tsp) Kroger Baking Powder
5 serving (serving = 1/4 cup) Bob's Red Mill Gluten Free All Purpose Baking Flour
1/2 serving (serving = 1 container) Fage Total 0% Greek Yogurt with Strawberry
1/4 serving (serving = 1 cup) Silk Pure Almond Milk - Unsweetened Vanilla
1 tbsp Vanilla Extract
1 medium (7" to 7-7/8" long) Bananas
1 cup Raspberries
1 tbsp Cinnamon
1 medium Egg (Whole)
1/2 cup (not packed) Cottage Cheese (Lowfat 1% Milkfat)
2 serving (serving = 1 packet) Pure Via Stevia
3/4 serving (serving = 6 oz) Chobani Nonfat Vanilla Greek Yogurt (Container)
2 serving (serving = 1 scoop) Dymatize Nutrition Elite Whey Protein Isolate - Gourmet Vanilla

q Directions

Preheat oven to 350. Mix wet and dry ingredients separately, then fold in together. Add raspberries in last. Fill muffin tins about 1/2 way, place in oven and let bake for about 25 minutes (or toothpick test). For the icing, using an electric blender, mix cottage cheese and strawberry greek yogurt together (Sweeten with stevia). Wait for cupcakes to cool before adding icing.

Recipe Provided by @corriexo_

U More Recipes By @corriexo_:

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