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.
Preheat the oven to 180° C.
Ingredients:3 ripe bananasMash the bananas in a large bowl.
Ingredients:80 ml soy milkAdd the soy milk and mix.
Ingredients:150 g spelt flour, 50 g , 2 tsp Flavour Kick Chocolate, 2 tsp unsweetened cocoa powder, 2 tsp baking powderAdd 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 gMeanwhile, 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 peanutsOnce the chocolate peanut butter cupcakes have cooled down, top with the frosting. If you want, you can also sprinkle with chopped peanuts.
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