Banana Protein Cupcakes with Protein Icing
35 min224 kcal each
Gluten-free chocolate-banana cupcakes made with brown-rice and almond flour, topped with a whipped cream-cheese protein icing. A birthday-worthy cupcake with 17 g of protein.
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Plan this recipeIngredients
for 6 servings- Banana1 piece
- Whey protein powder, chocolate or unflavoured30 g
- Brown rice flour105 g
- Almond flour28 g
- Baking powder½ tsp
- Baking soda1 tsp
- Almond extract1 tbsp
- Egg1 piece
- Egg whites1 piece
- Unsweetened cocoa powder2 tbsp
- Greek yogurt, plain, non-fat60 g
- Almond milk, unsweetened2 tbsp
- Whey protein powder, vanilla or unflavoured45 g
- Whipped topping, low-fat20 g
- Light cream cheese113 g
Method
Prep 15 min · cook 20 min- Heat the oven to 175 °C and line 6 muffin cups.
- Mash the banana, then whisk in the egg, egg white, yogurt, almond milk and almond extract (plus stevia to taste).
- Mix in the chocolate whey, both flours, cocoa, baking powder and soda until just combined.
- Divide among the cups and bake 18–20 minutes until a skewer comes out clean; cool completely.
- Beat the cream cheese with the vanilla whey and fold in the whipped topping; pipe onto the cupcakes.
- Keeps 4 days in the fridge (iced) or 2 months frozen (un-iced).
Nutrition
per servingCal
224
Protein
17g
Carbs
23g
Fat
7.77g
Of 7.8g of fat per serving, 3.1g is saturated.
