Ingredients (Makes 12 cupcakes)
Dry Ingredients
1 cup oat flour (or whole wheat flour for slightly less protein)
½ cup vanilla protein powder (whey or plant-based)
½ cup granulated sugar or sweetener of choice
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
Wet Ingredients
2 large eggs
½ cup Greek yogurt (adds protein and moisture)
¼ cup milk (dairy or plant-based)
2 tsp vanilla extract
2 tbsp unsweetened applesauce (optional, for extra moisture)
Optional Frosting (High-Protein Vanilla Frosting)
½ cup Greek yogurt
2 tbsp vanilla protein powder
1–2 tbsp honey or maple syrup
½ tsp vanilla extract
Instructions
Preheat oven: 350°F (175°C). Line a muffin tin with cupcake liners.
Mix dry ingredients: In a large bowl, whisk together oat flour, protein powder, sugar, baking powder, baking soda, and salt.
Mix wet ingredients: In another bowl, whisk eggs, Greek yogurt, milk, vanilla extract, and applesauce until smooth.
Combine: Pour wet ingredients into dry ingredients and gently fold until just combined. Don’t overmix—this keeps the cupcakes soft.
Fill cupcake liners: Scoop batter into liners, filling about ¾ full.
Bake: 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
Optional high-protein frosting: Mix Greek yogurt, protein powder, honey, and vanilla until smooth. Frost cupcakes once cooled.
High-Protein Tips
Protein per cupcake: Roughly 8–10 g per cupcake depending on protein powder.
Extra protein: Add a tablespoon of almond butter or peanut butter to the batter or swirl in frosting for extra protein and flavor.
Storage: Keep in the fridge if frosted with yogurt-based frosting, up to 3–4 days.