CTBBFit

Protein Cupcakes  Ingredients   1/2 C cooked sweet potatoes 1 C liquid egg whites  1/2 C ground oats  1/4 C almond milk  2 tsp baking powder 2 tsp vanilla essence  1/2 C Cellucor Corfetti Protein  Instructions Preheat oven to 350 degrees. Mix dry ingredients first, then add in wet ingredients. Pour batter into muffin tins. Bake for 25-30 minutes or until a toothpick or knife comes out clean. Allow cupcakes to cool and top with protein icing.  Protein Icing Ingredients   1 scoop Cellucor Corfetti Whey Protein 2 Tbsp coconut oil  Almond milk  Directions Mix protein and coconut oil together then slowly add in 2 tablespoons of almond milk. Gradually add in more almond milk by the tablespoon until you have an icing consistency. Refrigerate for 30 minutes until coconut oil has cooled. Then ice the cupcakes and store in the refrigerator so the icing doesn't melt. 

Ingredients : 1/2 Cup Cellucor Red Velvet Protein  1/4 Cup Cocoa Powder  1/4 Cup Unsweetened, Shredded coconut  2 Tablespoons Coconut Flour  2 Tablespoon Cacao Nibs 2 Tablespoons Crushed Walnuts 2 Tablespoons Coconut Oil About 1/4 Cup Almond Milk Directions : Mix dry ingredients and shredded coconut together. Lightly pulse cacao nibs and walnuts until crushed and add to the dry mix. Add in coconut oil and then half of the almond milk. Slowly pour in the remaining almond milk until a batter like consistency is made that can be rolled into balls. Once you form the balls, place in the fridge to set.  Note: these are just as good without the shredded coconut.