Vegan Chocolate Peanut Butter Cupcakes

fluffy, moist, healthy

a plate of chocolate peanut butter cupcakes topped with swirls of a creamy frosting
Goal muscle_building
Total time 35 mins
Difficulty Easy
Nutritional value (per portion)
kcal 151
Protein 10 g
Fat 3 g
CARBOHYDRATES 19 g
Ingredients …

10 Persons

You will need

1.
For the cupcakes:
3 ripe bananas
80 ml unsweetened soy milk
150 g spelt flour
50 g Vegan Protein
Vegan Protein
Vegan Protein
100% plant-based protein power
3.7/5
29.9900
750g
()
2 tsp Flavor Kick
Flavor Kick
Flavor Kick
It’s never been easier to cut sugar and amp up taste in your favourite healthy foods
4.3/5
9.9900
120g
()
2 tsp unsweetened cocoa powder
2 tsp baking powder

2.
For the frosting:
150 g unsweetened soy yogurt
30 g Peanut Butter
Peanut Butter
Peanut Butter
The delicious protein snack
4.4/5
4.9900
250g
()
optional topping: chopped peanuts

Vegan Chocolate Peanut Butter Cupcakes

fluffy, moist, healthy

By: foodspring Editorial Team
If vegan protein muffins are too dry for you, try our recipe. Fluffy bites of joy topped with a creamy frosting. These chocolate peanut butter cupcakes are the perfect thing for everyone who wants to eat low-sugar or low-fat, but don’t want to cut out flavor with it. The best thing to do is to use our Vegan Protein when you bake. It has a totally unique combination of plant-based proteins that will support you in your personal fitness goals.

Preparation

  • Preheat the oven to 180° C.
  • Ingredients:
    3 ripe bananas
    Mash the bananas in a large bowl.
  • Ingredients:
    80 ml soy milk
    Add the soy milk and mix.
  • Ingredients:
    150 g spelt flour, 50 g Vegan Protein, 2 tsp Flavor Kick, 2 tsp unsweetened cocoa powder, 2 tsp baking powder
    Add all the other ingredients for the cupcakes, one by one. Use a hand mixer to mix it into a batter.
  • Use two tablespoons to help you scoop the batter into 10 muffin cups.
  • Bake the chocolate peanut butter cupcakes at 180°C for 15 minutes.
  • Ingredients:
    150 g soy yogurt, 30 g Peanut Butter, 30 g Vegan Protein
    Meanwhile, make the frosting in a bowl: Mix everything with a hand mixer until it forms a smooth frosting mix. Set aside in the fridge until the cupcakes are cool.
  • Ingredients:
     optional topping: chopped peanuts
    Once the chocolate peanut butter cupcakes have cooled down, top with the frosting. If you want, you can also sprinkle with chopped peanuts.
  • Enjoy!
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