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There’s nothing complicated about making protein cupcakes. It’s child’s play—so easy.

Banana Butterscotch Protein Cupcakes

It takes no time for you to end up with a delicious, creamy cupcake that you can sprinkle with coconut flakes, nuts, cinnamon, or cocoa, and/or drizzle with melted chocolate or nut butter! It’s protein baking at its finest.

Makes 6 cupcakes


¼ cup banana whey protein powder

1 large ripe banana

2 Tbs. sorghum (or oat flour)

2 Tbs. coconut flour

¼ cup pea protein powder

1½ cups liquid egg whites

1½ tsp. butterscotch extract


1 cup Greek yogurt

3 Tbs. casein protein powder

1. Preheat oven to 350ºF.

2. Blend together all the muffin ingredients using an immersion blender or food processor, and pour into six cupcake cups.

3. Bake for 25–30 minutes, or until a knife inserted into the middle comes out clean. Pay attention not to overbake them, because they will be too dry. Remove from oven as soon as they are cooked through, and let cool.

4. While cupcakes are cooking, make frosting by mixing the frosting ingredients.

5. Frost each cupcake, using a piping bag or plastic bag with the corner cut off. Drizzle with peanut butter or dark chocolate if desired.

Per serving: 189 cal; 23g pro; 5g total fat (3g sat fat); 11g carb; 14mg chol; 206mg sod; 1.6g fiber; 5g sugars

—Recipe reprinted with permission from The Ultimate Protein Powder Cookbook by Anna Sward.


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