- 3 Scoop PPS
- 1/2 Cup Flour
- 4 TBSP Coconut Flour
- 1 TSP Baking Powder
- 3/4 Cup Unsweetened Almond Milk
- 1/2 Cup Fat Free Greek Yogurt
- 1 Large Egg
- 1/2 TBSP Cream Cheese Frosting per Cupcake (for topping)
Preheat oven to 325.
Mix dry ingredients, gradually add milk, yogurt, and egg. Stir until smooth.
Line 12 muffin tins with cupcake liners.
Fill each liner about 3/4 full.
Bake 20-22 minutes.
Remove from muffin tin to cool.
Melt frosting (it’ll go further).
Macros are for entire recipe. For 1 cupcake, divide by 12.