Sweet and tangy lemon makes these cupcakes reminiscent of lemonade. The recipe leans toward clean eating and is gluten-free, using coconut flour as the base.
Coconut flour is low in digestible carbohydrates and high in fiber. It is very virtuous since it is non-allergenic, has a light and fluffy texture, is high in protein and has nourishing fats.
Amazingly you need only a quarter of the amount of wheat flour, so even if it seems expensive, you will use much less.
Total Time: 40 minutes
¾ cup coconut flour
½ tsp baking soda
¼ tsp sea salt
1 ½ cups Greek yogurt
1 cup honey or real maple syrup or monk fruit or Splenda, granulated
1/4 cup almond milk, plain unsweetened (if using honey or maple syrup add almond milk only if batter is too thick)
3 tbsp lemon juice
Coconut oil for oiling cupcake pan
2 ounces reduced fat Neufchatel cheese, softened
1/3 cup Greek yogurt
1 tbsp lemon juice
¼ cup monk fruit or honey or real maple syrup or Splenda, granulated to save calories
Mix all ingredients until smooth. After cupcakes are cooled, frost. Yum!
Yield: 16 cupcakes
1 Weight Watchers Smart Point, if use fat-free Greek yogurt and Splenda, granulated for sweetener.
+4 WW SP for honey or maple syrup
+1 WW SP for low-fat Greek yogurt
Author: Kim Trotto
Click for a Free Guided
With Tracks Like:
Feel Your Worth
Healing for Weight Wellness
Click for FREE DIY Cleaner Eating Tools
I was a school teacher for 20 years and am a lifetime soul learner. I am still a teacher, just a different curriculum.