Best Ever Chocolate Protein Cupcakes

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.

1. Preheat oven to 350 degrees F.
2. Melt butter in a large bowl, then add banana and mash it with a fork to get it as “mushy” as possible.
3. Add all other ingredients except for chocolate chips and combine.
4. Add a little bit of water at a time until cupcake batter consistency is reached (it’s ok if it’s still somewhat thick).
5. Gently fold in mini chocolate chips.
6. Line cupcake tin with 6 cupcake foils, then scoop batter into foils.
7. Bake for 10-15 minutes until done. Check for doneness with a toothpick.
8. Cool on a baking rack for 10 minutes.
9. Ice with your choice of icing (optional). Greek yogurt, stevia and cocoa powder combined is a great macro friendly icing choice!