Chocolate or Vanilla Protein Cupcakes

14 Cupcakes95 cals

Chocolate or vanilla? The choice is yours with this Chocolate or Vanilla Healthy Cupcakes recipe made using some delicious protein powder!

Tips:

  • Make them chocolate by adding in 2-4 tablespoons of cocoa powder!
  • Top or add into the mix whatever you want!
  • Make whatever kind of frosting you want and factor the calories after!
Chocolate or Vanilla Cupcakes Recipe

Chocolate or Vanilla Protein Cupcakes

Chocolate or vanilla? The choice is yours with this Chocolate or Vanilla Healthy Cupcakes recipe made using some delicious protein powder!
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate, protien cupcakes, vanilla
Servings: 14 Cupcakes
Calories: 95kcal
Cost: $3.25
Course: Dessert
Cuisine: American
Keyword: chocolate, protien cupcakes, vanilla
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 14 Cupcakes
Calories: 95kcal
Cost: $3.25

Ingredients

  • 1 Cup Rolled Oats80g
  • ½ Cup Almond Flour56g
  • 1 Tablespoon Apple Cider Vinegar
  • 4 Large Egg Whites
  • 1 Cup Unsweetened Apple Sauce244g
  • 2 Scoops Protein Powder60g Vanilla
  • 2 Tablespoons Brown Rice Syrup44g (or Honey)
  • ¼ Teaspoon Salt
  • 2 Teaspoons Baking Powder
  • ¼ Cup Milk Substituteor Milk (2 Ounces)
  • 2 Tablespoons Cocoa Powder10g *Optional

Frosting

  • 5.3 Ounces Greek Yogurt150g Fat Free Vanilla
  • 1 Scoop Protein Powder30g Vanilla
  • 1 Teaspoon Vanilla Extract

Cupcakes

    Instructions

    • Add all of your cupcake ingredients into either a food processor or blender
    • Process or blend everything together
    • Take out a cupcake pan or silicone cups and pour your mix in
    • Bake on 350F/176C for 20-25 minutes
    • Combine and mix together all of your frosting ingredients
    • Frost your cupcakes once they cool

    Video

    Notes

    Calories in the WHOLE recipe without the frosting:
    • Calories: 1333
    • Fat: 37
    • Saturated Fat: 3g
    • Sodium: 821mg
    • Carbs: 135g
    • Fiber: 18g
    • Sugar: 49g
    • Protein: 115g
     
    Calories in each cupcake without the frosting (if you make 14):
    • Calories: 95
    • Fat: 2.6g
    • Saturated Fat: .2g
    • Sodium: 58.6mg
    • Carbs: 9.6g
    • Fiber: 1.2g
    • Sugar: 3.5g
    • Protein: 8.2g

    Nutrition

    Calories: 95kcal | Carbohydrates: 9.6g | Protein: 8.2g | Fat: 2.6g | Saturated Fat: 0.2g | Sodium: 58.6mg | Fiber: 1.2g | Sugar: 3.5g

    Ingredients

    • 1 Cup Rolled Oats 80g
    • ½ Cup Almond Flour 56g
    • 1 Tablespoon Apple Cider Vinegar
    • 4 Large Egg Whites
    • 1 Cup Unsweetened Apple Sauce 244g
    • 2 Scoops Protein Powder 60g Vanilla
    • 2 Tablespoons Brown Rice Syrup 44g (or Honey)
    • ¼ Teaspoon Salt
    • 2 Teaspoons Baking Powder
    • ¼ Cup Milk Substitute or Milk (2 Ounces)
    • 2 Tablespoons Cocoa Powder 10g *Optional

    Frosting

    • 5.3 Ounces Greek Yogurt 150g Fat Free Vanilla
    • 1 Scoop Protein Powder 30g Vanilla
    • 1 Teaspoon Vanilla Extract

    Cupcakes

      Instructions

      • Add all of your cupcake ingredients into either a food processor or blender
      • Process or blend everything together
      • Take out a cupcake pan or silicone cups and pour your mix in
      • Bake on 350F/176C for 20-25 minutes
      • Combine and mix together all of your frosting ingredients
      • Frost your cupcakes once they cool

      Video

      Notes

      Calories in the WHOLE recipe without the frosting:
      • Calories: 1333
      • Fat: 37
      • Saturated Fat: 3g
      • Sodium: 821mg
      • Carbs: 135g
      • Fiber: 18g
      • Sugar: 49g
      • Protein: 115g
       
      Calories in each cupcake without the frosting (if you make 14):
      • Calories: 95
      • Fat: 2.6g
      • Saturated Fat: .2g
      • Sodium: 58.6mg
      • Carbs: 9.6g
      • Fiber: 1.2g
      • Sugar: 3.5g
      • Protein: 8.2g

      Nutrition

      Calories: 95kcal | Carbohydrates: 9.6g | Protein: 8.2g | Fat: 2.6g | Saturated Fat: 0.2g | Sodium: 58.6mg | Fiber: 1.2g | Sugar: 3.5g

      2 Comments

      1. Hanouf on October 23, 2016 at 12:00 am

        Hi thank you for your great recipes ,can I replace the Almond flour with all prupose flour or with coconut flour because I am allergec from almond and if I replace it is it the same amount?
        Best Regards

        • Derek Howes on October 24, 2016 at 12:00 am

          Hi!!! Yes, you sure can. Whole wheat pastry flour is another option!

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