SERVING SIZE: 1 cupcake
SERVING SIZE: 1 cupcake
YIELDS: 6 servings
– 100g ripe banana
– 30g light butter (Country Crock brand recommended)
– 10g dark cocoa powder
– 10g fat free sugar free chocolate pudding mix
– 50g chocolate whey
– 46g egg whites
– 1/4 tsp baking powder
– Stevia/Splenda to taste (I used about 1 tbsp)
– 30g all purpose flour
– 15g mini chocolate chips
– water to cake batter consistency
*Note: When baking with protein powder, we recommend staying away from pure isolate powder as that does not bake well (turns recipes to a cardboard texture). Whey/Casein blends usually work best for baking — our favorite is Devotion Nutrition brand. Using another brand of protein powder may result in slightly different macros.