High Protein Banana Pudding Cupcake
Elevate your dessert game with these High Protein Banana Pudding Cupcakes, a delightful fusion of indulgence and nutrition. Packed with ripe bananas, vanilla protein powder, and creamy Greek yogurt, these cupcakes deliver a sweet treat that's perfect for satisfying your cravings while boosting your protein intake. Each moist, lightly sweetened cupcake is filled with silky sugar-free vanilla pudding for an irresistible twist, making them ideal for post-workout snacks or guilt-free desserts. With simple ingredients like unsweetened almond milk and honey, these cupcakes keep it wholesome without sacrificing flavor. Ready in under 40 minutes, they’re easy to bake and even easier to love. Try them topped with fresh banana slices or crushed protein cookies for an extra treat worth savoring!
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Recipe Information
Ingredients
- 2 large ripe bananas
- 1 cup vanilla protein powder
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 0.25 cup coconut oil, melted
- 0.5 cup Greek yogurt
- 0.25 cup honey
- 1 large egg
- 1 package sugar-free instant vanilla pudding mix
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, mash the ripe bananas until smooth.
Add the vanilla protein powder, flour, baking powder, baking soda, and salt to the mashed bananas. Stir until combined.
In a separate bowl, whisk together the almond milk, vanilla extract, melted coconut oil, Greek yogurt, honey, and egg until smooth.
Combine the wet ingredients with the dry ingredients and mix gently until just combined.
Fill each cupcake liner about 3/4 full with the batter.
Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
While the cupcakes are baking, prepare the sugar-free instant vanilla pudding mix according to package instructions using almond milk.
Once the cupcakes are done, let them cool completely on a wire rack.
Using a small knife, cut a small circle out of the top center of each cooled cupcake to create a hole for the pudding.
Fill each hole with the prepared vanilla pudding.
Optionally, top with a slice of banana or a sprinkle of crushed protein cookies.
Serve immediately or store in the refrigerator until ready to enjoy.
Nutrition Facts
Calories |
2189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.2 g | 98% | |
| Saturated Fat | 54.1 g | 270% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 284 mg | 94% | |
| Sodium | 3814 mg | 166% | |
| Total Carbohydrate | 251.8 g | 92% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 90.1 g | ||
| Protein | 135.3 g | 271% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1263 mg | 97% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1994 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
