Delicious gluten-free birthday cake cupcakes made with oat flour, almond flour, vanilla protein powder, and a hint of sweetness from stevia or coconut sugar, topped with a Greek yogurt frosting.
1: Preheat oven to 350°F and prepare a muffin tin with liners.
2: In a bowl, combine gluten-free oat flour, almond flour, vanilla protein powder, baking stevia or coconut sugar, and baking powder.
3: In another bowl, mix the melted coconut oil, eggs, unsweetened almond milk, and vanilla extract.
4: Pour wet ingredients into the dry ingredients and mix until well combined.
5: Divide the batter evenly among the muffin tin.
6: Bake for 15-20 minutes or until a toothpick comes out clean.
7: For frosting, mix Greek yogurt, vanilla protein powder, and beet root powder until smooth.
8: Once the cupcakes are cool, frost them with the Greek yogurt mixture.
