Protein Cupcakes

My high protein cupcakes pack in 20 grams of protein each, and need just five simple ingredients. They are full of chocolate flavor and so fluffy.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings cupcakes

Calories 244kcal

Preheat the oven to 350°F (180°C) and line a 6-count muffin tin with muffin liners.
In a high-speed blender or mixing bowl, add the banana, almond butter, cocoa powder, protein powder, and coconut sugar. Blend until smooth.
Pour the mixture into each muffin tin, filling until just full.
Bake for 18-20 minutes, or until a toothpick comes out just clean. Allow to cool in the muffin tin completely.

Protein powder: Casein, brown rice, and pea protein are best. In terms of brands, I swear by Optimum Nutrition, Dymatize, and Growing Naturals.
Nut-free: Replace the almond butter with sunflower seed butter or tahini.