Talk about words you never hear together!
These are so freaking good. Too good. The texture is moist, the flavor is sweet and extremely chocolatey. Did I mention they’re healthy?! Boasting 10.7 grams of protein at a mere 142 calories (including chocolate chips, less if you omit them), these guys do the job of multitasking. Lots of bang for your buck.
I have been eating these for breakfast for the past month and I’m still not sick of them. They would be fantastic frosted with natural peanut butter! Actually, I think I will have this as today’s afternoon snack with “frosting”. I bet that whipped peanut butter wouldn’t be half bad.
Combine your dry ingredients in a big bowl. Use a whisk to make sure everything is blended together.
Add in your wet ingredients (except the bananas).Mash the bananas in a separate bowl. Leave some bigger chunks in there. These will caramelize in the oven and make gooey sweet pockets in the cupcake. They will not leave a strong banana flavor, they’ll basically just add sweetness. They have to be RIPE. Like, almost all brown. Let’s face it, we can all use a little extra sweetness. Then add them to your batter.
Bake for 15 minutes. Do not over-bake these. Protein powder cooks quickly and tastes gross when overcooked. If anything, I’d under bake them. Store them in an airtight container. The condensation will make these even more moist.
Fudge Protein Cupcakes
4 scoops chocolate protein powder
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup oat flour (I just ground up oatmeal in food processor)
2 large egg whites
1/4 cup skim milk
1/4 cup canola oil
1/4 mini semi-sweet chocolate chips (optional)
3 very ripe bananas
Mix dry ingredients well in a large bowl.
Add in wet ingredients (except for banana)
Mash the bananas in a smaller bowl but leave it kind of lumpy.
Bake at 350 for about 15 minutes. Store in an airtight container.