Chocolate Tamarind Cupcakes
½ cup chocolate whey protein powder
1/4 cup rolled oats
3/4 cup unsweetened cashew milk
1 TBSP cocoa powder
1 TBSP coconut flour
1 TBSP tamarind chutney (or maple syrup or another fruit spread)
1/2 tsp baking powder
Optional add mix-ins: chocolate chips, banana chips, coconut flakes, walnuts
Grind oats in a food processor. Add remaining ingredients and blend until smooth. Once evenly mixed, pour your batter into 4 cupcake molds sprayed with nonstick spray. Bake at 350 for about 20 minutes. Let cool and enjoy!
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