Chocolate Peanut Butter Protein Cupcakes
Rosanna van Dijk
Rosanna van Dijk
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147 Calories
10 g Carbs
12 g Protein
7 g Fat
Total Time
8 servings

Delicious chocolate protein cupcakes filled with a melting peanut butter center? Need I say more? I don't think I do. So let's cut to the chase.


  • ½ cup Optimum Nutrition Gold Standard 100% Whey, Double Rich Chocolate
  • ½ cup oat flour
  • ¼ cup cocoa powder, unsweetened
  • 1 tsp baking powder
  • 170 g nonfat plain Greek yogurt
  • 1 whole egg
  • 1 egg whites
  • ¼ cup unsweetened almond milk
  • ⅓ cup granulated Stevia
  • ⅓ cup natural peanut butter

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  1. Preheat the oven to 350F (180C).
  2. Combine all the ingredients except the peanut butter in a food processor.
  3. Divide the mixture between nine cups in a cupcake tin. Then pop a teaspoon of peanut butter in each and push it down so it is submerged.
  4. Bake the cupcakes for around 10-15 minutes until they're cooked through. They're best eaten fresh from the oven. If you have any leftovers, microwave them later to re-melt the peanut butter center.
  5. Pro tip: No need to run out to the market for oat flour! The oat flour can be made by blending up oats in a food processor. It can also be substituted for brown rice flour or almond flour in other recipes.

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