If you can’t tell already, I’ve developed a real love for baking recently. Pros: i get to eat all the cake! Cons: i get to eat all the cake
These dark chocolate and ginger protein cupcakes were AMAZING. Out of the oven they were so chocolately and gooey, literally a dream come true! They are so easy to whip up at home, so if you have the chance, I do suggest you give them a try!
Serves: 8
Ingredients:
- 1 banana (approx 120g without peel)
- 30g Free Soul vegan ginger biscuit protein powder
- 1 flax egg
- 1 tsp baking soda
- 2 tbsp cocoa powder
- 1 tbsp coconut oil, melted
- 1 tsp apple cider vinegar
- 12g fresh ginger
- 20g light brown sugar (coconut or regular granulated will also work)
- 4 tbsp plant-based milk
- 40g plain flour
- 50g dark chocolate chips
Method:
- Preheat oven to 180c and line a muffin tray with your cupcake cases
- In a blender, combine the banana, protein powder ,flax egg, baking soda, cocoa powder, coconut oil, apple cider vinegar, ginger, sugar and milk, and blitz until smooth – if you aren’t using a blender, mash banana beforehand and grate in the ginger, combine the rest of the ingredients above and stir well
- Pour into a large bowl and sift over the flour
- Gently fold the flour into the cake mixture
- Add the chocolate chips (saving a few to sprinkle over after) and fold through the mixture
- Distribute the mixture between the cupcake cases, sprinkle over some extra chocolate chips and bake in the oven for 15 minutes
- Allow to cool for at least 20 minutes and enjoy!
* can be kept in the fridge for up to 1 week
