For the base mixture, combine together Synergee Protein Baking Mix, 1 egg and almond milk together. Distribute evenly amongst a lined (parchment paper works best!) 12 cavity muffin tin. For the cheesecake mixture, puree cottage cheese until smooth. Combine with cream cheese, 1 egg, vanilla extract and stevia to taste. Pour over top of chocolate base mix. Bake at 350 degrees for 15-20 minutes or until a tooth pick comes out clean.
Nutritional Information (per cupcake)
3 grams of fat ✅
6 grams of carbohydrate ✅
8 grams of protein ✅
75 calories each 🙌
Everyone probably has one of these rolling around. A avocado on it's way out. Arghhh. The shelf live of these babies is not great, especially an organic one. Being that they are an amazing food which packs a ton of healthy fats, I hate to see them go to waste.
So this morning I thought, "why not find an easy way to sneak in some healthy fats?" These turned out amazing. Super rich, high on the fudge factor, moist and so delicious. The best part, the entire process took about 15 minutes from start to finish. Hope you guys enjoy this one!
Chocolate Avocado Protein Cupcakes
2 cups Synergee Fudgey Chocolate Protein Baking Mix
1 large avocado (approx. 120 grams)
1/2 cup unsweetened cashew or almond milk
2 tbsp dark chocolate chips (we used Krisda's Stevia Sweetened Chocolate Chips)
Preheat oven to 350 degrees. Mash avocado, add to remaining ingredients and mix well. Line 12 tin muffin pan with parchment paper liners (they work best for non stick!) Distribute mix evenly amongst muffin tin. Bake for 10 minutes or until a tooth pick comes out clean.
Nutritional information per cupcake
Yields - 12 servings
90 calories, 4 grams of fat, 9 grams of carbohydrates, 6 grams of protein.