Makes: 2 cupcakes
- 2 tbsp organic whole wheat pastry flour (coconut flour or oat flour)
- 1 tbsp coconut flour
- 1 egg white
- 1 tbsp unsweetened almond milk
- 1/2 tsp vanilla extract
- 3/4 tsp coconut extract
- 1/2 tsp baking powder
- 2 stevia packets
Mix all of the ingredients. Place into two silicon cupcake molds sprayed with a nonstick spray. Microwave for a minute. Enjoy 🙂 You can also just pour all of the batter into one mug or bowl and microwave for a minute to make a large mugcake.
Top with unsweetened shredded coconut and a peanut butter marshmallow protein icing made by mixing 1 TBSP plain greek yogurt, 1 TBSP peanut butter marshmallow whey protein, and 7 stevia drops.