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Homemade Chocolate Chip Protein Cupcakes photo

Chocolate Chip Protein Cupcakes

These Chocolate Chip Protein Cupcakes are a delicious treat packed with protein! Moist, satisfying, and easy to make, they’re perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes:
  • 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup ripe bananas, mashed (about 2 medium bananas)
  • 1 tablespoon coconut oil (melted)
  • 2 tablespoons honey (or maple syrup for a vegan option)
  • 1 whole egg
  • 1 egg white
  • 1 teaspoon vanilla extract
  • 1/2 cup mini semisweet chocolate chips
  • 1/4 cup creamy peanut butter (no sugar added)

Equipment

  • Mixing bowls
  • Measuring cups
  • Measuring Spoons
  • Whisk or electric mixer
  • Silicone spatula
  • Cupcake tin
  • Parchment paper liners

Method
 

Baking Instructions
  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Line a cupcake tin with parchment paper liners.
  3. Step 3: In a large mixing bowl, combine the almond flour, coconut flour, oats, baking powder, and kosher salt. Whisk together until well combined.
  4. Step 4: In another bowl, mash the ripe bananas until smooth. Add the melted coconut oil, honey, whole egg, egg white, and vanilla extract. Mix until well blended.
  5. Step 5: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined.
  6. Step 6: Gently fold in the mini semisweet chocolate chips.
  7. Step 7: Spoon the batter into each cupcake liner, filling them about 2/3 full.
  8. Step 8: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Step 9: Let the cupcakes cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use very ripe bananas for natural sweetness and moisture.
  • Don’t overmix the batter; this keeps your cupcakes light and fluffy.
  • Allow the cupcakes to cool completely before storing to prevent moisture buildup.