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 because it can create a cardboard texture. Whey/Casein blends usually work best for baking — our favorite is the Devotion Nutrition brand. If you are interested in trying Devotion Nutrition, use “AVATAR” at checkout and save 10%.

Using another brand of protein powder may result in slightly different macros. Click here to get expert tips on baking with other types of protein powder in our free online guide.

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!