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:

1. Preheat oven to 180c and line a muffin tray with your cupcake cases
2. 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
3. Pour into a large bowl and sift over the flour
4. Gently fold the flour into the cake mixture
5. Add the chocolate chips (saving a few to sprinkle over after) and fold through the mixture
6. Distribute the mixture between the cupcake cases, sprinkle over some extra chocolate chips and bake in the oven for 15 minutes
7. Allow to cool for at least 20 minutes and enjoy!

* can be kept in the fridge for up to 1 week