Description

These Homemade Twinkies with Strawberry Protein Cream Filling are a delicious, healthier twist on the classic childhood treat. Made with coconut flour, Greek yogurt, and a light strawberry cream cheese filling, these treats are gluten-free, high in protein, and colorful with rainbow sprinkles – perfect for a fun dessert that satisfies your sweet tooth without the guilt.

Ingredients

Scale

Batter

1 cup coconut flour
2 tsp gluten free baking powder
1/8 tsp salt
1/4 cup honey
3/4 cup unsweetened apple sauce
1/2 cup plain 2-4% Greek yogurt
1/2 cup plus 2 tbsp unsweetened vanilla almond milk
2 tsp vanilla extract
3 whole eggs
4 egg whites
2 tsp rainbow sprinkles

Filling

1/2 cup plain 2-4% Greek yogurt
6 tbsp light strawberry cream cheese
2 tsp rainbow sprinkles

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Instructions

Prepare Oven and Pans: Preheat your oven to 350°F (175°C). Lightly spritz two silicone twinkie pans with cooking spray and place them on baking sheets to provide stability during baking.
Mix Dry Ingredients: In a medium mixing bowl, whisk together the coconut flour, gluten free baking powder, and salt until evenly combined.
Mix Wet Ingredients: In a separate bowl, combine the honey, unsweetened apple sauce, unsweetened vanilla almond milk, plain Greek yogurt, whole eggs, and vanilla extract. Stir well to blend.
Beat Egg Whites: In another bowl, beat the egg whites with a mixer until they reach soft peak consistency, meaning they hold shape but still have a gentle curve when the beaters are lifted.
Combine Batter: Pour the wet ingredients into the dry ingredients and stir until just mixed. Gently fold in about half of the whipped egg whites to lighten the batter; then fold in the remainder of the egg whites along with 1 teaspoon of the rainbow sprinkles to maintain a fluffy texture.
Fill Twinkie Molds: Sprinkle the remaining rainbow sprinkles onto the bottom of the twinkie molds. Fill each mold about two-thirds full with the batter, ensuring an even distribution for consistent baking.
Bake First Phase: Bake the filled twinkie molds for 30 minutes in the preheated oven.
Unmold and Bake Again: Remove the pans from the oven, grease baking sheets to prevent sticking, and carefully remove the twinkies from the molds. Place the twinkies rounded side up on the prepared baking sheets. Return to the oven and bake for an additional 7 to 10 minutes until they turn lightly golden brown. Remove and let them cool completely.
Prepare Filling: While the twinkies cool, mix together the plain Greek yogurt, light strawberry cream cheese, and 2 teaspoons of rainbow sprinkles. Transfer this mixture to a piping bag fitted with a star tip for easy filling.
Fill Twinkies: Once the twinkies have fully cooled, carefully insert the piping tip into the bottom of each twinkie in several spots and pipe in the strawberry cream cheese filling evenly. Serve and enjoy your high-protein, gluten-free homemade twinkies!

Notes

To keep the whipped egg whites fluffy, fold gently to avoid deflating the batter.
Use silicone twinkie pans for easy unmolding; if not available, mini loaf pans can be substituted.
Ensure twinkies are completely cool before filling to prevent melting the cream cheese filling.
Store leftover twinkies in an airtight container in the refrigerator for up to 3 days.
For a dairy-free version, substitute Greek yogurt and cream cheese with plant-based alternatives.