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