Gluten Free Peanut Butter Cup Cupcakes

If you didn’t already know …I LOVE PEANUT BUTTER!!! Anytime I have an excuse to create a new concoction using peanut butter, I’M IN! This peanut butter cup cupcake recipe is not only gluten free, but low sugar and low glycemic as well. I definitely suggest this recipe if you have a sweet tooth, love the combination of peanut butter and chocolate, and are looking for a healthy gluten free dessert.

Gluten Free Cupcake Ingredients

• 1 cup oat flour

• 3/4 cup unsweetened almond milk vanilla

• 6 tbsp unsweetened natural apple sauce

• 5 tbsp Fat Free Plain Greek Yogurt

• 5 tbsp PB2 Powder

• 3 tbsp coconut flour

• 2 1/2 tbsp cocoa powder, unsweetened

• 2 tbsp coconut oil

• 2 tsp Vanilla extract

• 2 tbsp almond flour

• 1 large egg

• 1 large egg white

• 1/2 tsp baking soda

• 1/2 tsp apple cider vinegar

• 1/4 tsp salt

Peanut Butter Icing

• 1/2 cup Fat Free Plain Greek Yogurt Dannon or Chobani

• 5 tbsp PB2 Powder

• 5 tbsp peanut butter Natural if possible

• 3-5 tbsp stevia in the raw powder depending on your desired level of sweetness

• 3 tbsp vanilla protein powder

• 3 tbsp water More or less to your desired consistency

Instructions

1. Preheat oven to 350 degrees. Gather all ingredients, a food processor, a medium bowl, cupcake tin, cupcake liners, and a spoon. If you do not have Oat flour, feel free to process quick oats into oat flour in the food processor.

2. Add all "Gluten Free Cupcake Ingredients" into the food processor and blend well.

3. Line a cupcake tin with cupcake liners and pour the Gluten Free Peanut Butter Cup Cupcake batter into each liner, filling about 3/4 of the liner.

4. Place the uncooked Gluten Free Peanut Butter Cup Cupcakes into the oven and cook for 22-25 minutes, depending on your oven. Check the center of the cupcake with a toothpick to ensure that the cupcakes are fully cooked.

5. Remove the gluten free cupcakes from the oven and let cool for at least 20 minutes. While the cupcakes are cooling, make the Peanut Butter Icing by adding all "Icing" ingredients (except for the water) to a mixing bowl and mix well with a spoon. Add the water one tbsp. at a time until you have reached desired consistency. Some protein powders may be thicker than others, therefore you may need a little more or less than suggested in my recipe.

6. Frost each Gluten Free Cupcake with the Peanut Butter Icing with a piping bag or simply use a knife.

7. Serve and enjoy! Store in the fridge overnight if you do not devour all of them right away!