These healthy protein cupcakes are filled with peanut butter chips and chocolate chips and topped with a creamy peanut butter frosting to make the perfect healthy cupcake!
Author: Spencer Miller
Serves: 8 cupcakes
Ingredients
Cupcakes
1 cup oat flour (or whole wheat flour)
1 scoop Vanilla rice protein powder (or casein)
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
6 tbsp. milk (any kind is fine)
¼ cup coconut oil, melted
2 whole large eggs
1 tsp. vanilla extract
⅓ cup brown sugar*
2 tbsp. peanut butter chips
2 tbsp. chocolate chips
Frosting
¼ cup peanut flour
1 tbsp. vanilla pudding mix
2 tbsp. natural creamy peanut butter
6 tbsp. milk or water
Instructions
Preheat oven to 350F. Mix flour, protein powder, baking powder, baking soda, and salt in a large bowl.
In a separate bowl, whisk together melted coconut oil. milk, eggs, vanilla extract and brown sugar.
Combine wet and dry ingredients. Gently fold together until a smooth batter is formed. Add chocolate chips and peanut butter chips and stir into batter.
Spray a muffin pan with nonstick spray. Evenly spoon batter into 8 spots in the muffin pan. Bake for about 15 minutes or until a knife comes out clean.
Let muffins completely cool. While cooling, mix together all frosting ingredients until smooth. It may take a bit of mixing to get the pudding mix smooth and incorporated with the rest of the ingredients. Once cooled, top each muffin with peanut butter frosting and a few more chocolate/peanut butter chips. Enjoy!
Notes
*For lower sugar/calorie, you can substitute 3 tbsp. granulated stevia.