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Jamie Eason's LiveFit Recipes: Frosted Coconut Protein Cupcakes

Jamie Eason is back in the kitchen, and her baking is better than ever! Indulge your sweet tooth with these delicious coconut cupcakes.

I love anything coconut. I also love cupcakes. I decided to combine my two loves into one amazing Frosted Coconut Protein Cupcake! Coconut is quite healthful, but this isn't an everyday food. This recipe produces a delicious, cleaner version of a coconut cupcake, but it's still a special treat. Enjoy!

Frosted Coconut Protein Cupcakes

Watch The Video - 14:53




I prefer to cook with coconut oil over any other type of oil. I really only use two types of oil: extra virgin olive oil and coconut oil, which heats well at high temperatures. You can make stir-fry with it, or use it in place of butter in any recipe.

In this recipe, you can substitute Stevia for the brown sugar, but I like the molasses flavor of the brown sugar. Look for Greek yogurt with the lowest amount of sugar. I used imitation coconut, but if you just want to use coconut milk, that's okay. It has plenty of flavor! If you are watching your salt content, you can omit it from the recipe.

Ingredients
Directions
  1. Preheat oven to 375 degrees.
  2. Spray a muffin tin with non-stick spray and set aside.
  3. In a large bowl, combine the oat flour, protein powder, baking soda and salt.
  4. Whisk until well combined and set aside.
  5. In a second bowl, combine brown sugar, applesauce, yogurt, egg whites, coconut milk and coconut extract, stirring until incorporated.
  6. Add wet ingredients to the dry ingredients and mix well.
  7. Use a 1/4 cup as a scoop to fill muffin tins.
  8. Place in the oven on the middle rack for 20 minutes.
Icing Ingredients
Icing Directions
  1. Mix together with an electric mixer until smooth and refrigerate.
  2. Let cupcakes cool completely before frosting.
  3. Use flaked coconut as garnish on top.

Nutrition Facts*
Recipe yields 12 cupcakes
Amount per cupcake
(no icing)
Calories 74
Total Fat1.3g
Total Carb14g
Protein7g
Amount per cupcake
(with icing and coconut flakes)
Calories 133
Total Fat4.1g
Total Carb24.6g
Protein7.75g

Icing (recipe yields 24 servings)
Amount per serving
Calories 59
Total Fat2.8g
Total Carb10.6g
Protein0.75g

*Macros will vary depending on your choice of protein powder.





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About The Author

Jamie Eason has become the world's fittest model and continues her hard work and dedication by contributing her knowledge about fitness and nutrition.

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Comments

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tionabun

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tionabun

I am currently on Jamie's 12 week program. Does anyone know if I can use these protein bars as a substitute for my mid-meal snack (normally turkey muffins and veggies )?

Apr 29, 2013 6:48pm | report
fchien

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fchien

Oh man Jamie! your recipes are awesome! Me and my gf are on week 2 of your plan and it's tough but going well. Had a minor set back with a pinched nerve in my back but resting then getting back on the horse, Thanks!

Dec 14, 2013 1:54pm | report
Hope2Survive

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Hope2Survive

Just made these and they are amazing. I used coconut flavored light & fit greek yogurt and skipped the coconut extract. With choices that don't leave you feeling so deprived all the time I think this is a program I can adapt to. The fact that they have protein is a bonus. Thanks for the recipes.

Jan 22, 2014 12:12pm | report
SugaShea

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SugaShea

I used coconut palm sugar since I can't have stevia or xylitol. The cupcakes are super moist and you can't taste the palm sugar at all.

Jan 28, 2014 2:01pm | report
Showing 1 - 4 of 4 Comments

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