High Protein Lunch Nut Cupcakes
Elevate your lunchtime snacks with these irresistible High Protein Lunch Nut Cupcakes, a perfect blend of wholesome ingredients and satisfying flavors. Made with almond flour, vanilla protein powder, and nutrient-packed chia seeds, these cupcakes are ideal for fueling your day with protein and healthy fats. The addition of chopped walnuts, almonds, and optional dark chocolate chips creates a delightful texture and a touch of indulgence. Naturally sweetened with honey or maple syrup and kept moist with unsweetened almond milk and melted coconut oil, these gluten-free treats are both nourishing and delicious. Quick to prepare in just 15 minutes and baked to golden perfection in 20 minutes, they’re perfect for meal prep or an on-the-go snack. Whether you enjoy them fresh from the oven or pack them for later, these protein-packed cupcakes are a crowd-pleasing option for a healthy, energy-boosting lunch!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 scoop Vanilla protein powder
- 1 teaspoon Baking powder
- 0.25 teaspoons Sea salt
- 2 large Eggs
- 0.25 cup Honey (or maple syrup)
- 0.25 cup Unsweetened almond milk
- 2 tablespoons Coconut oil, melted
- 0.5 cup Chopped walnuts
- 0.5 cup Chopped almonds
- 1 tablespoon Chia seeds
- 0.25 cup Dark chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with 8 cupcake liners.
In a large mixing bowl, whisk together the almond flour, vanilla protein powder, baking powder, and sea salt until fully combined.
In a separate bowl, beat the eggs and then mix in the honey, almond milk, and melted coconut oil until smooth.
Pour the wet ingredients into the dry ingredients and stir until a thick batter forms. Avoid overmixing.
Fold in the chopped walnuts, almonds, chia seeds, and optional dark chocolate chips until evenly distributed.
Spoon the batter into the prepared cupcake liners, filling each about 3/4 of the way full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve immediately or store in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week.
Nutrition Facts
Calories |
410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 171 mg | 7% | |
| Total Carbohydrate | 20.7 g | 8% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 10.7 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 141 mg | 11% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 412 mg | 9% | |
*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.
