Low-Calorie Chocolate Protein Cupcakes

Dive into the indulgent world of Low-Calorie Chocolate Protein Cupcakes! Satisfy your sweet tooth without the guilt and give your muscles the protein they crave. Perfect for a post-workout treat or a mid-day snack, these cupcakes are not only delicious but also nutritious.

Low-Calorie Chocolate Protein Cupcakes Ingredients:

• 1 cup whole wheat flour (240g)
• 1/2 cup unsweetened cocoa powder (50g)
• 1 tsp baking powder (5g)
• 1/2 tsp baking soda (2.5g)
• 1/4 tsp salt (1.25g)
• 1/2 cup unsweetened applesauce (120g)
• 1/2 cup Greek yogurt (120g)
• 2 large eggs
• 1/3 cup honey (80ml)
• 2 scoops chocolate protein powder (60g)
• 1 tsp vanilla extract (5ml)
• 3/4 cup almond milk (180ml)

Low-Calorie Chocolate Protein Cupcakes Preparation Time:

• 15 minutes for preparation
• 20 minutes for baking

Serves:

• 8

Nutritional Facts Per Serving:

• Calories: 150
• Protein: 9g
• Carbs: 22g
• Dietary Fiber: 3g
• Sugars: 10g
• Fat: 3g
• Saturated Fat: 1g
• Sodium: 180mg

Low-Calorie Chocolate Protein Cupcakes Instructions:

1. Preheat your oven to 350°F (180°C).
2. In a medium-sized mixing bowl, combine the whole wheat flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
3. In a separate larger bowl, whisk together the unsweetened applesauce, Greek yogurt, and eggs until smooth.
4. Gradually add the honey, chocolate protein powder, and vanilla extract into the wet mixture, stirring continuously.
5. Slowly fold in the dry ingredient mixture from the medium-sized bowl into the wet ingredients, mixing just until incorporated.
6. Pour in the almond milk in parts, stirring after each addition to keep the batter consistent.
7. Spoon the batter into cupcake molds or lined muffin tins, filling them about 2/3 full.
8. Place in the oven and bake for approximately 18-20 minutes, or until a toothpick comes out clean when inserted.
9. Once baked, let the Low-Calorie Chocolate Protein Cupcakes cool on a wire rack for at least 15 minutes.

Tips:

1. To ensure an even rise, avoid over-mixing the batter.
2. For added richness, consider mixing in dark chocolate chips.
3. Always store leftover cupcakes in an airtight container to retain freshness.
4. Checking for doneness around the 18-minute mark can help avoid over-baking.

Serving Suggestions:

• Top your Low-Calorie Chocolate Protein Cupcakes with a dollop of Greek yogurt and a sprinkle of cocoa powder for an added touch.
• Pair these cupcakes with a cup of unsweetened almond milk or your favorite herbal tea for a balanced treat.
• If you’re feeling particularly festive, consider adding fresh berries on top for a fruity kick.

Indulgence doesn’t always mean compromising on health. AH7 brings you recipes that are both tempting and beneficial for your health. This Low-Calorie Chocolate Protein Cupcake recipe is proof that healthy and tasty can go hand in hand. Perfect for those on a fitness journey or just looking for a delicious treat without the extra calories, these cupcakes are sure to become a favorite in no time! So, the next time that sweet craving hits, remember you have a nutritious option right at your fingertips!

LOW-CALORIE CHOCOLATE PROTEIN CUPCAKES

Dive into the indulgent world of Low-Calorie Chocolate Protein Cupcakes! Satisfy your sweet tooth without the guilt and give your muscles the protein they crave. Perfect for a post-workout treat or a mid-day snack, these cupcakes are not only delicious but also nutritious.

5 from 4 votes

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Nutritions

Nutrition Facts

LOW-CALORIE CHOCOLATE PROTEIN CUPCAKES

Amount per Serving

Calories

150

% Daily Value*

Fat

 

3

g

5

%

Saturated Fat

 

1

g

6

%

Sodium

 

180

mg

8

%

Carbohydrates

 

22

g

7

%

Fiber

 

3

g

13

%

Sugar

 

10

g

11

%

Protein

 

9

g

18

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• 1 cup whole wheat flour 240g
• ½ cup unsweetened cocoa powder 50g
• 1 tsp baking powder 5g
• ½ tsp baking soda 2.5g
• ¼ tsp salt 1.25g
• ½ cup unsweetened applesauce 120g
• ½ cup Greek yogurt 120g
• 2 large eggs
• ⅓ cup honey 80ml
• 2 scoops chocolate protein powder 60g
• 1 tsp vanilla extract 5ml
• ¾ cup almond milk 180ml

Instructions

• Preheat your oven to 350°F (180°C).
• In a medium-sized mixing bowl, combine the whole wheat flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
• In a separate larger bowl, whisk together the unsweetened applesauce, Greek yogurt, and eggs until smooth.
• Gradually add the honey, chocolate protein powder, and vanilla extract into the wet mixture, stirring continuously.
• Slowly fold in the dry ingredient mixture from the medium-sized bowl into the wet ingredients, mixing just until incorporated.
• Pour in the almond milk in parts, stirring after each addition to keep the batter consistent.
• Spoon the batter into cupcake molds or lined muffin tins, filling them about 2/3 full.
• Place in the oven and bake for approximately 18-20 minutes, or until a toothpick comes out clean when inserted.
• Once baked, let the Low-Calorie Chocolate Protein Cupcakes cool on a wire rack for at least 15 minutes.

Notes

To ensure an even rise, avoid over-mixing the batter.
For added richness, consider mixing in dark chocolate chips.
Always store leftover cupcakes in an airtight container to retain freshness.
Checking for doneness around the 18-minute mark can help avoid over-baking.