Are you craving a delicious treat that doesn't derail your fitness goals? Look no further! These Chocolate Chip Protein Cupcakes are about to revolutionize your dessert game, delivering a mouthwatering explosion of flavor while packing a powerful protein punch. Imagine biting into a moist, chocolatey cupcake that not only satisfies your sweet tooth but also supports your muscle-building and nutrition objectives. Whether you're a fitness enthusiast, a health-conscious foodie, or simply someone who loves indulgent yet nutritious treats, this recipe is your new secret weapon!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 6 cupcakes
Ingredients
- 1 cup almond flour
- 1/4 cup protein powder
- 1/4 cup honey
- 2 eggs
- 1/4 cup almond milk
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with silicone or paper cupcake liners.
- In a large mixing bowl, combine the almond flour, protein powder, baking soda, and salt. Whisk together until all dry ingredients are well incorporated and free of lumps.
- In a separate medium bowl, crack the eggs and add honey and almond milk. Whisk these wet ingredients until they are completely smooth and well blended.
- Pour the wet ingredients into the dry ingredients and mix thoroughly using a spatula or electric mixer until a consistent batter forms.
- Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
- Carefully divide the batter evenly among the 6 prepared cupcake liners, filling each about 2/3 full to allow room for rising.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, the cupcakes are ready to serve. Store in an airtight container at room temperature for up to 3 days.
Tips
- Use room temperature eggs and almond milk for smoother batter integration
- Don't overmix the batter - this can lead to dense, tough cupcakes
- For extra protein, consider using a high-quality whey or plant-based protein powder
- Experiment with sugar-free chocolate chips for an even healthier version
- Check cupcakes a few minutes early to prevent overcooking - every oven is slightly different
- Allow cupcakes to cool completely to maintain their perfect texture
- For meal prep, these cupcakes freeze beautifully for up to 2 weeks
- Customize with add-ins like cinnamon, vanilla extract, or a sprinkle of sea salt for enhanced flavor
Nutrition Facts
Calories: 220kcal
Carbohydrates: 15g
Protein: 12g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 55mg