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🎁 🌲 These Low FODMAP Cranberry Gingerbread Protein Cupcakes are the perfect holiday treat—packed with festive flavors and a protein boost! Made with warm gingerbread spices and a pop of cranberry in the center, they’re moist, delicious, and easy on sensitive stomachs. Perfect for Thanksgiving or Christmas, these cupcakes let you indulge in seasonal flavors while keeping things gut-friendly. Enjoy the taste of the holidays in a protein-rich, low FODMAP way!

Ingredients:
1 cup almond flour
1/2 cup lactose-free Greek yogurt (adds protein)
1/4 cup lactose-free vanilla protein powder by @casadesante available at casadesante.com
1/4 cup maple syrup (or sweetener of choice)
2 large eggs
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp baking powder
1/4 cup cranberry sauce (low FODMAP portion, homemade with minimal sugar preferred)

Instructions:
Preheat oven to 350°F (175°C) and line a muffin tin with paper cups.
Mix dry ingredients: almond flour, protein powder, ginger, cinnamon, nutmeg, and baking powder.
In a separate bowl, whisk together wet ingredients: yogurt, maple syrup, and eggs.
Combine wet and dry ingredients until smooth.
Scoop batter into the muffin cups, filling each about 3/4 full.
Bake for 18-20 minutes or until a toothpick comes out clean.
Cool slightly, then use a piping bag or spoon to add a small amount of cranberry sauce in the center of each cupcake.
These festive cupcakes have a holiday spice flavor, a pop of cranberry, and a protein boost! Enjoy!

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