1 Teaspoon Ground Cinnamon
4 Tablespoons (28g) Coconut Flour
1/2 Cup (40g) Rolled Oats
3 Scoops (90g) Chocolate Protein Powder
1/4 Cup Sweetener
2 Tablespoons (10g) Cocoa Powder
1/2 Teaspoon Salt
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/4 Cup (61g) Unsweetened Apple Sauce
1 Medium Avocado
1 Teaspoon Vanilla Extract
1 Tablespoon (21g) Honey
2 Large Eggs
2 Large Egg Whites
1 Tablespoon (15g) Sugar Free Chocolate Chips

Here is the recipe for the Frosting:

2 Ounces (56g) Fat Free Cream Cheese
1 Tablespoon Sweetener
1/2 Scoop (15g) Vanilla Protein Powder
2.65 Ounces (75g) Fat Free Vanilla Greek Yogurt
Couple Drops Red Food Coloring (Optional)
Calories in the WHOLE recipe w/ Frosting:

Calories: 1436
Fat: 52g
Saturated Fat: 14g
Sodium: 1433mg
Carbs: 103g
Fiber: 35g
Sugar: 38g
Protein: 139g

Calories in each Cupcake w/ Frosting (if you make 12):

Calories: 110
Fat: 4.3g
Saturated Fat: 1.2g
Sodium: 119.4mg
Carbs: 8.6g
Fiber: 2.9g
Sugar: 3.2g
Protein: 11.6g

Calories in the WHOLE recipe w/out Frosting:

Calories: 1217
Fat: 51g
Saturated Fat: 14g
Sodium: 906mg
Carbs: 91g
Fiber: 32g
Sugar: 32g
Protein: 112g

Calories in each Cupcake w/out Frosting (if you make 12):

Calories: 106
Fat: 4.2g
Saturated Fat: 1.2g
Sodium: 75.5mg
Carbs: 7.6g
Fiber: 2.7g
Sugar: 2.7g
Protein: 9.3g

Combine all of your dry ingredients for your Brownie Cupcakes recipe into a bowl. Mix them together. Combine all of your wet ingredients (aside from your Chocolate Chips) for your Brownie Cupcakes recipe into another bowl. Mix them together. Slowly add your dry mix into your wet mix until mixed together thoroughly. Add in your Chocolate Chips or melt them on the stove/in a microwave (I prefer melting them) and then mix them in. Take out your silicone muffin cups and evenly distribute your mix into them. Bake on 350°F/176°C 18:00-22:00. To make your Frosting simply add all of your Frosting ingredients into a bowl and mix them together. Spread your Frosting onto your Brownie Cupcakes!