Chocolate Cupcakes

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Guest post by Hadee
Chocolate cupcakes – the recipe.

I’ve done it! Done what you say? I’ve come up with a chocolate cupcake recipe that includes all of my favourite ingredients. Let me start off by saying these cupcakes contain no added sugars and can easily be made gluten free with 1 small tweak to the recipe. They are high in protein and make a great “on the go snack/post workout snack”.

Sounds great. What do I need?

All you need for this quick, easy and simple recipe is the following;

  • 75g Greek yogurt (I use TotalGreek as they are simply THE best authentic Greek yoghurt around!)
  • 60g Ground oats (gluten free oats/ground almonds will make this recipe gluten free)
  • 50g Whey protein (I ALWAYS use MyProtein’s True whey (cookies and cream flavour))
  • 50g Melted dark chocolate (I use Green and Blacks dark chocolate (85% cocoa))
  • 2 Eggs
  • 1 Large sized banana (mashed)
  • 1 tbsp Coconut oil (I use Lucy Bee Coconut Oil because it’s packed full of healthy fats & tastes great!)
  • 1 tsp Nutmeg or cinnamon (ground)
  • 1 tsp Baking powder

Method:

1. Combine all the ingredients in a bowl and mix well.

2. Place into cupcake cases.

3. Place in a preheated oven for 15-20 minutes at 180 degrees Celsius.

4. Leave to cool on a cooling rack

5. Decorate as you please. I mixed whey protein with Greek yogurt to create a high protein frosting.

… and there you have it. My high protein cupcake. This recipe makes 10 cupcakes.

Nutritional Info (per cupcake – no frosting);

  • Kcal: 114
  • Protein: 7g
  • Carb: 7g
  • Fats: 5g

As you can see it is a well balanced snack. You can increase protein intake by adding the protein frosting. Hope you like it!

Hadee x

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About Lucy Bee Limited
Lucy Bee is concerned with Fair Trade, ethical and sustainable living, recycling and eating close to nature with additive free products for health.

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