Delicious chocolate protein cupcakes filled with a melting peanut butter centre… need I say more?!
1/2 cup chocolate protein powder
1/2 cup brown rice flour
1/4 cup cocoa powder
1 tsp baking powder
170g Greek yoghurt
1 egg white
1/4 cup milk (e.g. unsweetened almond milk)
1/3 cup powdered sweetener (e.g. stevia)
1/2 cup peanut butter
Combine all the ingredients except the peanut butter. Divide the mixture between 8-9 cupcake cases. Pop half a tablespoon of peanut butter in each case and push it down so it is submerged in the mixture. Then just bake the cupcakes at 180c/350f for around 10-15 minutes until they’re cooked through! These are best eaten fresh from the oven, or you can microwave them to re-melt the peanut butter.
Top Tip: The brown rice flour can be substituted for oat flour or almond flour.