Home » Dessert » Chocolate Chip Protein Cupcake

Chocolate Chip Protein Cupcake

Chocolate Chip Protein Cupcake

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. 1 cup almond flour
  2. 1/4 cup protein powder
  3. 1/4 cup honey
  4. 2 eggs
  5. 1/4 cup almond milk
  6. 1/2 teaspoon baking soda
  7. 1/4 teaspoon salt
  8. 1/4 cup chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with silicone or paper cupcake liners.
  2. 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.
  3. 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.
  4. Pour the wet ingredients into the dry ingredients and mix thoroughly using a spatula or electric mixer until a consistent batter forms.
  5. Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
  6. Carefully divide the batter evenly among the 6 prepared cupcake liners, filling each about 2/3 full to allow room for rising.
  7. 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.
  8. Remove from the oven and let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  9. Once cooled, the cupcakes are ready to serve. Store in an airtight container at room temperature for up to 3 days.

Tips

  1. Use room temperature eggs and almond milk for smoother batter integration
  2. Don't overmix the batter - this can lead to dense, tough cupcakes
  3. For extra protein, consider using a high-quality whey or plant-based protein powder
  4. Experiment with sugar-free chocolate chips for an even healthier version
  5. Check cupcakes a few minutes early to prevent overcooking - every oven is slightly different
  6. Allow cupcakes to cool completely to maintain their perfect texture
  7. For meal prep, these cupcakes freeze beautifully for up to 2 weeks
  8. 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

Pin Recipe Share Email

Share this:

Leave a Comment