No one would ever guess that these cupcakes are made from natural and healthy ingredients!


  • 2 large mashed bananas
  • 2 scoops chocolate whey protein
  • 3 eggs
  • 2 egg whites
  • 1 tsp baking powder
  • ¼ cup cocoa powder
  • ¼ cup almond flour
  • ¼ cup milk (I recommend unsweetened almond milk)

Preheat the oven to 180c/350f. Mix together all the ingredients in a bowl. Pour the mixture into muffin cases and bake for around 15-20 minutes until cooked through and a toothpick comes out clean. These last 4-5 days in an airtight container.

For the frosting: In a small bowl combine ¼ cup chocolate PPB or PB2 (powdered peanut butter – you can buy this online), ¼ cup milk (I recommend unsweetened almond milk), 1 scoop chocolate whey protein, and 2 tbsp coconut flour. Once the cupcakes have completely cooled (be patient!), you can pop the frosting on with a spoon… or if you’re feeling fancy you can use a piping bag and nozzle!