I was reminded today of this delicious Cupcake recipe I made almost 2 years ago. If you’re like me and you love thin mint cookies but you have a gluten allergy, THIS is a special treat for YOU. This is a great way to Treat Yo’ Self, with out the added sugars as well. So Happy Holidays, and Enjoy this healthy, low carb high protein treat!
3 Servings – (6 scoops) Thorne Vegan Max Protein powder in Chocolate Chip Mint (can sub for chocolate protein)
1 scoop – Organic Gluten free Hi-Protein Pancake/Baking Mix
1 cup Unsweetened Almond Milk
3 TBSP Agave Nectar
2 TBSP Cocoa Powder
1-2 Drops of Peppermint Essential Oil
2 TBSP Coconut Oil
3/4 tsp Baking Soda
1 tsp Baking Powder
1/4 cup Dark Chocolate chips
Preheat Oven to 350 degrees F.
Mix all ingredients except chips in Vitamix (or similar blender) until smooth, then fold in Dark chocolate chips at the end.
Spoon into cupcake papers, and bake for 25-30 mins. Knife should come out relatively clean when done. Makes 12
P: 8 F: 5.5 C:15 – 135 KCals