2 scoops (60g) vanilla protein powder of choice
1 cup oat flour
1 cup almond meal
1 tsp baking soda
1 tsp baking powder
1/2 cup Natvia
1/2 cup egg whites
1/2 cup unsweetened apple sauce
2 tsp vanilla extract
2/3 cup unsweetened vanilla almond milk
1 cup shredded coconut
1 cup raspberries
1 cup Natvia icing mix
2 tbsp cacao
1 tbsp coconut oil
3 tbsp unsweetened almond milk
Desiccated coconut to serve
In a large mixing bowl, whisk the egg whites until they form stiff peaks. Add in and combine stevia powder, apple sauce and vanilla extract and blend until smooth.
In a separate bowl combine protein powder, oat flour, almond meal, baking soda and baking powder.
Add half the dry mix and half the almond milk to the wet mix and blend until smooth. Repeat with remaining ingredients.
Fold in the shredded coconut and raspberries.
Pour mixture into patty pans. Fill each patty pan about 2/3 of the way.
Bake in the oven at 170ºc for approx. 30 mins or until a skewer comes out clean. Remove from oven and set aside to cool.
To make the frosting, combine all ingredients in a mixing bowl and blend until smooth.
Once the cupcakes have completely cooled, coat with frosting and top with desiccated coconut.