I just got back a couple days ago from my long trip to Canada for my cycling race. After having some not so delicious cafeteria food for almost 10 days, it is nice to be back home and making some delicious recipes again. I was craving something chocolate peanut butter flavored (surprising right?), so I decided to make a chocolate peanut butter protein mug cake.
One of my favorite things about mug cakes is that you can make them so quick. It’s not like you have to wait almost an hour for a normal cake to bake. Just mix up the ingredients and microwave for about a minute and a half. If you don’t want to use a microwave, you can also bake it in the oven. You will just have to wait a little longer for your sweet treat.
The cake is just a typical chocolate protein cake. I used MusclePharm chocolate milk combat protein powder. I also added some cocoa powder to help give it a little more of a decadent chocolate taste.
For the toppings, I actually kept it relatively simple on this recipe. It is just some Nuts N’ More protein peanut butter drizzled on and part of a chocolate peanut butter combat bar that I chopped up. These combat bars are by far my favorite protein bars out there.
Chocolate Peanut Butter Protein Mugcake
- Prep Time: 3 mins
- Cook Time: 2 mins
- Total Time: 5 mins
- Yield: 1 mugcake 1x
Description
Moist and fluffy chocolate protein cake topped with creamy peanut butter and chopped up chocolate peanut butter protein bar. Perfect for chocolate peanut butter lovers.
Scale
Ingredients
- 1/2 scoop (17g) MusclePharm chocolate combat protein powder
- 1/4 cup (30g) whole wheat flour
- 1 tbsp. (5g) unsweetened cocoa powder
- 2 tbsp. granulated stevia or erythritol
- 1/2 tsp. baking powder
- 1/4 cup (56g) plain nonfat Greek yogurt*
- 1 whole egg
- 2 tbsp. unsweetened almond milk (or any other milk)
- 2 tbsp. (32g) peanut butter (for topping)**
- 1/4 MusclePharm chocolate peanut butter combat bar
Instructions
- In a medium bowl, add protein powder, flour, cocoa powder, stevia, and baking powder. Mix. Add egg, Greek yogurt, and milk. Mix together until smooth. Be careful not to over mix.
- Spray another medium bowl or mug with cooking spray. Pour batter into bowl. Bake for 1:00 to 1:30 or until cooked. Do not cook too long or cake will dry out.
- Top with peanut butter and chopped up chocolate peanut butter combat protein bar. Enjoy!
Notes
* Greek yogurt can be substituted with an equal amount of canned pumpkin, applesauce, or mashed banana.
** I used Nuts-N-More peanut butter which has more protein and less fat than regular peanut butter
Nutrition
- Calories: 275
- Sugar: 3
- Fat: 7
- Carbohydrates: 24
- Fiber: 5
- Protein: 28