Ingredients
Cupcakes
- 1 2/3 cup Almond Flour
- 1/3 cup Gluten-Free Flour 1:1 blebd
- 4 Tbsp Collagen
- 2 Tbsp Vanilla Protein Powder
- 1 tsp Baking Soda
- 1/3 cup Classic Monkfruit Sweetener with Erythritol - Lakanto, Or granular sweetener of choice
- 3 whole Eggs
- 1/3 cup Avocado Oil
- 1/4 cup Almond Milk
- 1 tsp Pure Vanilla Extract
- 2 Tbsp Rainbow Sprinkles - Color Kitchen Foods
Optional Greek yogurt frosting
- 2 cups Plain Greek Yogurt
- 1/2 cup Powdered Monkfruit Sweetener - Lakanto
- 1 tsp Pure Vanilla Extract
Instructions
- Whisk together dry ingredients, then stir in wet until just combined
- Fold in sprinkles
- Fill 12 muffin liners 3/4 cup with batter
- Bake for 18-20 min at 350
- Let cool for 5 min then move to a cooling rack to finish cooling
- Enjoy!
- If frosting: strain your Greek yogurt overnight through a mesh bag sitting overtop a bowl to catch liquid
- In the AM whip it with your powdered sugar and vanilla. Frost and enjoy!