Greek · Dessert
Honey Nut Protein Cupcakes
A Greek-leaning take on the honey-and-walnut pairing found in classic Greek baking, rebuilt as a protein-forward muffin-tin bake. Greek yogurt and whey isolate replace the butter and bulk of a standard cupcake, while almond and oat flour keep the crumb tender and honey and toasted walnuts deliver the dish's signature flavour on top.
$1
12 minsPrep
19 minsCook
41 minsTotal
EasyLevel
Nutrition per serving
348Calories
23.3gProtein
18.5gFat
25.3gCarbs
14gSugar
3.5gFiber
453mgSodium
107mgChol
3.1gSat Fat
293mgPotassium
168mgCalcium
1.8mgIron
0.5mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Ouzo
local
Greek Coffee (Elliniko)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 175°C and line 2 holes of a 6-hole muffin tin with paper cases, half-filling the remaining holes with water.
2
In a bowl, whisk the egg with the Greek yogurt, 20g honey and vanilla extract until smooth.
3
In a separate bowl, stir together the whey protein isolate, almond flour, oat flour, baking powder, cinnamon and salt.
4
Fold the dry mixture into the wet mixture until just combined, then fold in the 12g chopped walnuts.
5
Divide the batter evenly between the 2 lined holes, filling each about three-quarters full.
6
Bake for 18-20 minutes until risen and a skewer inserted into the centre comes out clean.
7
Transfer the cupcakes to a wire rack and let cool for 10 minutes.
8
Drizzle the 8g honey over the tops and scatter with the reserved 6g chopped walnuts just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g full fat, strained greek yogurt
- 1 1/81 1/8 eggs, whisked (55g)
- 0.9 oz25g vanilla flavour whey protein isolate
- 1.1 oz30g almond flour
- 0.7 oz20g oat flour
- 0.7 oz20g honey
- 0.4 oz12g chopped walnut
- 0.1 oz3g baking powder
- 0 oz1g cinnamon ground
- 0.1 oz3g vanilla extract
- 0 oz1g salt
- 0.3 oz8g drizzled honey
- 0.2 oz6g chopped, for topping walnut
