Ingredients
Yogurt Puree:
1 Large ripe banana
2/3 Cup yogurt
1/2 Cup fresh strawberries
Cupcake Ingredients:
1.5 Cups all purpose gluten-free flour
1/3 Cup coconut sugar
2 Eggs
1/4 Cup coconut oil
1/2 Cup desiccated coconut
1 Cup finely chopped strawberries
2 tbsp goji berries (optional)
1 tsp baking powder
1 Serving Nuzest Clean Lean Strawberry Protein Powder
2 tbsp maple syrup
Frosting:
1 Cup cream cheese
1/2 Cup Greek yogurt
1 Serving Nuzest Clean Lean Vanilla Protein Powder
2-3 tbsp nut milk
Method:
Pre-heat the oven to 350 degrees F.
To your blender add all the ingredients for the yogurt puree. Blend until smooth.
In a large mixing bowl, combine all the dry ingredients. Add your yogurt puree along with all the other wet ingredients and mix well.
Once evenly mixed. Distribute the batter into your cupcake liners to about 2/3 of the way.
Bake for 20-30min depending on the size of your cupcakes. Check the cupcakes after 15min of baking by using a skewer to determine how much longer the batter needs to bake.
Once baked, remove from the oven and allow to cool. For the icing you can combine all the ingredients by blending it with your hand mixer or in your food processor. If the mixture is too dry, add a little more yogurt. Optional you can add a drizzle of maple syrup to the frosting for an extra sweetness.
