Ingredients
For the cupcakes
- 1 egg yolk
- 2/3 cup unsweetened vanilla almond milk or milk of choice
- 1/4 cup fat-free vanilla Greek yogurt
- 3/4 teaspoon vanilla extract
- 1 cup old-fashioned oatmeal
- 1/2 teaspoon baking powder
- 2 teaspoons cinnamon
- 2 tablespoons Truvia or sweetener of choice
- 2 tablespoons sprinkles
For the frosting:
- 1/4 cup plus 2 tablespoons fat-free vanilla Greek yogurt
- 5-6 tablespoons vanilla whey protein powder to taste
Instructions
- Preheat your oven to 350°F and spray 5 muffin tin wells with cooking spray.
- In a large bowl, whisk together the egg yolk, almond milk, Greek yogurt, and vanilla extract until smooth and lump-free.
- Add the oatmeal, baking powder, cinnamon, Truvia, and sprinkles, and stir until well combined.
- Divide the mixture among the muffin wells, filling just over 3/4 of the way full. Bake until a toothpick inserted in the center comes out clean, about 30-32 minutes.
- Let cool in the pan for 15 minutes and then transfer to a cooling rack to cool completely.
- Stir together the frosting ingredients and spoon onto the cooled cupcakes.