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Chocolate PB2 Protein Cupcakes

Protein Powder Recipes Blog - Protein Cupcakes

This sugar free protein cupcakes recipe da bomb. Soft chocolately peanut buttery banana protein cupcake goodness, and topped off with chocolate PB2 protein frosting! Delish. These protein cupcakes are healthy, and of course high in protein, and the sugar free icing is a healthy, high protein alternative to the regular sugary insulin spiking kind!

Recipe type: Dessert
Diet: High Protein
Prep time: 
Cook time: 
Total time: 
Serves: 12
This protein cupcakes recipe is packed with chocolate pb2 goodness, and topped with a delicious sugar free frosting. High protein, high fiber, high five!
(makes 12 protein cupcakes)
  • 3 bananas
  • 5 Tbsp peanut butter
  • ½ cup liquid egg whites
  • ½ tsp vanilla
  • 5 scoops chocolate casein protein powder
  • 3 Tbsp cocoa powder
  • 1 Tbsp baking powder
  • ½ cup (60 g) coconut flour
  • 30 g 12 grain cereal
  • 60 g chocolate chips
  • 12 paper baking cups
  • cooking spray
(sugar free icing for 12 protein cupcakes)
  • 1 cup vanilla almond milk
  • ½ cup (72 g) Chocolate PB2
  • 2 scoops Chocolate Cassein Powder
  • 2 Tbsp cocoa powder
  1. Preheat oven to 350 F (175 C).
  2. In large bowl, mash bananas, mix in peanut butter, egg whites, and vanilla, then powders, then the rest.
  3. Spray baking cups lightly with cooking spray and distribute batter evenly between baking cups.
  4. Throw protein cupcakes in the oven for 20 - 30 minutes or just until toothpick comes out clean.
  5. While they’re cooling, mix up the frosting ingredients and put them into an icing bag (or in a ziplock bag with a hole cut in the corner).
  6. Ice the cupcake in circles working from the outside in, or whatever design inspires you.
  7. Voila, protein cupcakes with sugar free icing - have your cake and eat your protein too!
Serving size: 1 cupcake Calories: 253 Fat: 9.1 g Carbohydrates: 24.3 g Sugar: 11.5 g Sodium: 181 mg Fiber: 5.5 Protein: 19.4 g

253 calories          181 mg sodium
19.4 g protein       267 mg potassium
9.1 grams fat         1% vitamin A
24.3 g carbs           8% vitamin C
5.5 g fiber               20% calcium
11.5 g sugar           14% iron

Chocolate Peanut Butter Banana Cupcakes Calorie Breakdown Pie Chart

Calorie Breakdown: 30% protein, 32% fat, 38% carbs

Happy Protein Baking! - Angie


28 comments… add one
  • I have vanilla protein powder. Can I makes these but where its chocolate use my vanilla and regular PB2?

  • Is it necessary to add the cereal or can I get by without it?

    • I wouldn’t omit the cereal because the cupcakes will likely end up too soggy. However, feel free to substitute with more coconut flour, quick oats, or some other kind of grain, muesli or cereal of your choice. Happy protein baking Jenny!

  • What is 12 grain cereal?

    • Hi Laura, the 12 grain cereal I used for this recipe I got at Bulk Barn and it contains cracked wheat, rye meal, steel cut oats, cracked triticale, hulled millet, barley flakes, thick flaked oats, brown flax seeds, buckwheat grits, white sesame seeds, sunflower seeds, and golden flax seeds. It doesn’t have to be this exact blend though to work for the recipe.

  • What could I substitute the 12 grain cereal for that would be gluten-free?

    • Hi Cheri, you could use a packaged gluten free muesli or gluten free whole grain cereal, or make your own combination of gluten free seeds and grains such as oats, millet, flax seeds, chia seeds, hemp seeds, buckwheat, sesame seeds, sunflower seeds, rice or corn cereal. Hope that helps!

  • Can’t wait to try these! Could I use oats in place of the 12 grain cereal?

    • Yes oats should do just fine as a substitution, enjoy!

  • What is the weight in grams?

    • Ya sometimes I’m lazy and don’t weigh out all the ingredients in grams! Measuring cups and spoons will do just fine most of the time though if you have them.

  • Can I substitute the bananas for something else? I love bananas but never have lunch with them in recipes like this.

    • You could probably substitute a cup of applesauce, greek yogurt, mashed sweet potato, or pureed (unsalted) black beans. Let me know how they turn out!

  • Thanks for the recipe inspiration! LOVE PB & chocolate! Two questions:
    Why the cereal? For texture?
    And would a different type of protein powder work here, such as whey or vegan? Thanks again!

    • Hi Meri, thanks for your comment! :) Yes the cereal is indeed for texture, as well as for added fibre, and to soak up some of the moisture of the bananas etc. You could definitely safely use whey protein powder instead of the casein, and likely the vegan protein powder as well, but I haven’t worked with vegan powders as much so I’m less confidant to say go for it. If you like the taste of your vegan powder though then it should be fine. I find the main difference in the powders isn’t how they interact with the other ingredients, but how they taste.

  • I live in the UK. What’s 12 grain cereal?

    • The 12 grain cereal I used for this recipe contains cracked wheat, rye meal, steel cut oats, cracked triticale, hulled millet, barley flakes, thick flaked oats, brown flax seeds, buckwheat grits, white sesame seeds, sunflower seeds, and golden flax seeds. It doesn’t have to be this exact blend though to work for the recipe.

  • Where do I get the Pb cAsein

  • How much protein powder in grams? I’m sure most scoops are different sizes! :) also, what type of 12 grain cereal would you recommend?

    • Hi Candice, thanks for letting me know about my oversight. I try to always let people know the grams rather than just the vague “scoops” measurement. In this case the scoops are 33 grams each. The 12 grain cereal I used was purchased from Bulk Barn, but anything similar should work just fine. Happy protein baking!

    • Oh sorry about that, I’ll have to add the grams into the recipe so others don’t have the same problem! The scoop sized I used is 35 grams, so that makes 175 grams total. I got my 12 grain cereal from Bulk Barn, but any brand should work. Happy baking Candice!

  • Could I use whey protein?

    • Whey protein should work just as well. Maybe don’t add the full amount the recipe calls for all at once though in case the amount needs to be adjusted slightly.

    • Yes, whey will work just as well!

    • No problem Becky, whey will work just fine.


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