Peanut Butter Protein Cupcakes



  • 1/2 cups Rolled Oats
  • 2 scoops (servings) vanilla whey protein
  • 1 tsp baking soda
  • 1/2 tsp Himalayan sea salt
  • 1 pack Stevia or taste (optional)
  • 4 oz. unsweetened applesauce
  • 4 egg whites
  • 1/2 cup unsweetened coconut milk
  • 1 tbs Peanut Butter


  • Preheat oven to 375 degrees.
  • Spray a muffin tin with non-stick spray and set aside.
  • In a large bowl, combine the oats, protein powder, baking soda, and salt.
  • Whisk until well combined and set aside.
  • In a second bowl, applesauce, egg whites, coconut milk and Peanut butter, stirring until incorporated.
  • Add wet ingredients to the dry ingredients and mix well.
  • Use a 1/4 cup as a scoop to fill muffin tins.
  • Place in the oven on the middle rack for 20 minutes.