Chocolate Peanut Butter Protein Cupcakes
Chocolate Peanut Butter Protein Cupcakes
  • 1/2cup whey protein
  • 1/2cup oat flour
  • 1/4 cup unsweetened cocoa powder
  • 1tsp Baking powder
  • 3/4cup fat-free plain Greek yogurt
  • 1large egg
  • 1 egg white
  • 1/4cup unsweetened almond milk
  • 1/3cup Splenda or Stevia
  • 1/3 cup natural peanut butter
  1. Preheat the oven to 350F (180C).
  2. Combine all the ingredients except the peanut butter in a food processor.
  3. Divide the mixture between nine cups in a cupcake tin. Then pop a teaspoon of peanut butter in each and push it down so it is submerged.
  4. Bake the cupcakes for around 10-15 minutes until they’re cooked through. They’re best eaten fresh from the oven. If you have any leftovers, microwave them later to re-melt the peanut butter center.
Recipe Notes

No need to run out to the market for oat flour! The oat flour can be made by blending up oats in a food processor. It can also be substituted for brown rice flour or almond flour in other recipes.

Nutrition Facts
Chocolate Peanut Butter Protein Cupcakes
Amount Per Serving
Calories 134 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Total Carbohydrates 8g 3%
Protein 12g 24%
* Percent Daily Values are based on a 2000 calorie diet.