Cookies & Cream Cupcakes

Photo cred

Credit where Credit is Due — adapted from

Ingredients: Makes 18 cupcakes

Macros per cupcake: 65 kcals; 1g fat, 5g carbohydrates, 9g protein

Macros per recommended serving (4.5 cupcakes): 293 kcals, 4.5g fat, 22.5g carbohydrates, 40.5 g protein

(Obviously, the specifics will be different depending on which brands are used. )

  • 1 cup old fashioned oats
  • 1 tablespoon coconut flour
  • 4 scoops RivalUS cookies & cream whey protein
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 cup lowfat (1%) cottage cheese
  • 6 tbsp egg whites
  • 1.5 tsp vanilla extract
  • 0.66 cup nonfat Greek yogurt, plain, unsweetened
  • 2 tbsp milled flaxseed
  • 1 scoop Quest multi-purpose baking mix (protein powder)
  • 0.33 to 1 cup water*


  1. Combine all ingredients in a blender. Works best if you sandwich the dry with the wet (wet ingredient on bottom, all dry ingredients in middle, top with a wet ingredient.)
  2. Blend. *Only add as much water as necessary to get the right consistency. Like pancake batter.
  3. Pour into a muffin tin. Muffin papers make it a lot easier to clean up.
  4. 20 minutes at 350F.
  5. Knock yourself out with icing, butter, cream cheese, whatever. The source website has a suggested topping for it with greek yogurt and a quest bar. I’ve also seen recipes that blend casein (better consistency) and yogurt, cottage cheese, mascarpone, cream cheese, or table cream.

One thought on “Cookies & Cream Cupcakes

  1. Don’t follow this recipe. It’s dry. At 3am, I’m not very picky, and microwaves and butter will cover a multitude of culinary sins, but next time around:
    Swap egg whites for 3 whole eggs. Take out the coconut flour, and try 2% Greek yogurt.
    That will change the macros to: 73 kcals, 4g carbohydrates, 2g fat, 10g protein per cupcake; 329 kcals, 18g carbohydrates, 9g fat, 45g protein


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