Ingredients

• 2 ripe bananas
• 3 tbsp crunchy peanut butter
• 150 plant based milk
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 2 tsp coffee powder (dissolved in 1-2 tbsp boiling water)
• 170g flour
• 30g chocolate protein powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 nu cao espresso chocolate bar

Method

1. Preheat the oven to 180c and line a cupcake tin with cupcake cases
2. In a bowl, combine the bananas, peanut butter, milk, maple syrup, vanilla extract and coffee
3. In a separate bowl combine the flour, protein powder, baking powder and baking soda
4. Add the banana mixture to the flour and stir well. Chop up the chocolate bar and fold half of it into the mixture
5. Empty the mixture into the cupcake cases, being careful not to overfill
6. Top with the remaining chocolate
7. Bake for 30 minutes until a toothpick comes out clean