Start your day right with these gluten free, high protein cranberry orange cupcakes! Serving: 16 cupcakes.
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2 c. gluten free oats
3 tsp. baking powder
4 scoops Ignite Series V-Core Vanilla Bean
2 c. vanilla yogurt
2 egg whites
12 oz. fresh cranberries
1 tsp. salt
1/2 c. granulated sugar
1-1/2 c. orange juice
1 tbsp. orange zest
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Preheat oven to 325.
Combine cranberries, salt, sugar, orange juice, and zest in sauce pan. Bring to boil/simmer until cranberries break down and mixture thickens up.
Make oat flour by blending gluten free oats in a blender or food processor.
Mix gluten free oat flour with baking powder and V-Core protein powder.
In a separate bowl, whisk together egg whites and yogurt.
Combine wet and dry ingredients.
Fold in cranberry mixture.
Spray muffin tin.
Portion 1/4 c. into each tin.
Bake for 13-15 minutes, rotating every 5 minutes.
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