This Vanilla Protein Cupcake recipe will leave you feeling guilt free for that sweet tooth. Eat as a snack, dessert or something quick before your workout. They are good plain or you can overindulge with adding your favorite icing. Remember, once you add the icing, it probably won't be "healthy" any longer :). If you want this to be healthier, just leave out the coconut sugar. Your protein powder will supply some sweetness.

Yields12 Servings
Total Time25 mins

 1 15oz can of navy/white beans (rinsed and drained)
 5 eggs
 1 ½ tbsp vanilla extract
 ½ tsp salt
 1 tsp baking soda
 6 tbsp coconut sugar
 1 cup coconut sugar
 1 ¾ cups vanilla cream protein powder (this is what I used, you can use whatever kind of vanilla protein powder you have or like.)

1

Preheat your oven to 325 F. Prep a muffin tin with silicone cupcake liners or spray with pam.

2

Place all ingredients in a blender or food processor, and blend until smooth and combined.

3

Evenly distribute the batter among the muffin tins.

4

Bake 20-25 minutes

5

Once the cupcakes are done, remove from oven and let them cool completely.

6

Recipe (with a tweak) from The Betty Rocker

Ingredients

 1 15oz can of navy/white beans (rinsed and drained)
 5 eggs
 1 ½ tbsp vanilla extract
 ½ tsp salt
 1 tsp baking soda
 6 tbsp coconut sugar
 1 cup coconut sugar
 1 ¾ cups vanilla cream protein powder (this is what I used, you can use whatever kind of vanilla protein powder you have or like.)

Directions

1

Preheat your oven to 325 F. Prep a muffin tin with silicone cupcake liners or spray with pam.

2

Place all ingredients in a blender or food processor, and blend until smooth and combined.

3

Evenly distribute the batter among the muffin tins.

4

Bake 20-25 minutes

5

Once the cupcakes are done, remove from oven and let them cool completely.

6

Recipe (with a tweak) from The Betty Rocker

Vanilla Protein Cupcakes