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Homemade Chocolate Chip Protein Cupcakes photo

Chocolate Chip Protein Cupcakes

Moist, banana-sweetened cupcakes studded with chocolate chips and topped with a peanut butter drizzle.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 servings

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Whisk
  • Spatula
  • Small saucepan
  • Measuring cups and spoons
  • Toothpick

Ingredients
  

  • 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup banana mashed
  • 1 tablespoon coconut oil melted
  • 2 tablespoons honey
  • 1 egg whole
  • 1 egg white
  • 1 teaspoon vanilla extract
  • 1/2 cup mini semisweet chocolate chips
  • 1/4 cup peanut butter creamy, no sugar added (for drizzle)
  • 1 tablespoon honey (for drizzle)
  • 1 tablespoon coconut oil (for drizzle)

Instructions
 

  • Preheat the oven to 350°F (175°C). Lightly spray a 12-cup muffin tin with non-stick spray or line with muffin liners.
  • In a bowl, whisk together the almond flour, coconut flour, oats, baking powder, and kosher salt; set aside.
  • In a medium bowl, mash the banana, then add the melted coconut oil, 2 tablespoons honey, whole egg, egg white, and vanilla extract; whisk until combined.
  • Gradually add the dry ingredients to the wet mixture and stir until just combined; small lumps are fine. Fold in the mini chocolate chips gently.
  • Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
  • Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the pan briefly, then transfer to a wire rack.
  • Meanwhile, make the peanut butter drizzle: in a small saucepan over low heat, combine 1/4 cup creamy peanut butter, 1 tablespoon honey, and 1 tablespoon coconut oil. Stir constantly until melted and smooth; if too thick, add up to 1 tablespoon water to reach a drizzleable consistency.
  • Drizzle about 1 teaspoon of the peanut butter mixture over each cooled cupcake.
  • Optional: add 2 tablespoons vanilla protein powder to the dry ingredients before mixing if desired.

Notes

  • Do not overmix the batter; a few lumps are fine.
  • Use ripe bananas for best sweetness and moisture.
  • For a thinner drizzle, add water a teaspoon at a time until desired consistency.
  • Mini chocolate chips distribute more evenly than full-size chips.