Protein Chocolate Banana Cupcakes with (optional) Peanut Butter Stuffing

I felt like a genuis when I made these. Not only are they PROTEIN muffins, but the extra stuffing… woooaaahhh. Also a great way to use up brown bananas! If you don’t want to add the peanut butter, they are amazing as they are (I made half a batch plain)… and you can always cut them in half and spread over some PB when you want to eat them! They make a great breakfast on the go, pre or post workout snack… or just a snack if you’re feeling peckish! Give them a go but be prepared to be blown away.

Serves: Approx 16 cakes





Firstly, if you want to include the stuffing you will need to make these here & pre-freeze them!

  • 200g (approx 2) bananas
  • 60g GoNutrition unflavoured whey protein powder – this
  • 60g buckwheat flour
  • 30g light muscovado sugar
  • 1 tsp baking powder
  • 1 egg (flax or regular)
  • 1.5 tbsp GoNutrition peanut butter powder – I use this one
  • 50g GoNutrition dark chocolate callets – these
  • 1 tsp vanilla extract
  • 1/2 cup cashew milk



  1. Preheat oven to 180c
  2. In a blender, add all ingredients but chocolate callets and whizz up
  3. In a muffin tin, line with cupcake cases and scoop 1 tbsp of mix into each
  4. If adding the peanut butter filling, add it now. If not, sprinkle a few callets into each case
  5. Top each one with remaining cake mix making sure it is evenly distributed
  6. Sprinkle over remaining chocolate
  7. Bake for 10 minutes
  8. Allow to cool for 10 minutes at least then tuck in!
  9. Store in fridge for up to 1 week



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