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Home > Recipes > Banana Brown Rice Protein Cupcakes with Protein Icing
Author:

Kevin Curry

Banana Brown Rice Protein Cupcakes with Protein Icing

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We all crave something sweet now and then. However, even though it is quite tempting to resort to store-bought stuff that is full of processed sugars and other chemicals, there are better, more healthful options to curb that sweet tooth! One of those options is these banana brown rice protein cupcakes.

For this recipe, you will need the following ingredients. One scoop of chocolate-flavored whey isolate protein powder, two-thirds of a cup of rice flour, one-fourth of a cup of almond flour, half a teaspoon of baking powder, one teaspoon of baking soda, one tablespoon of almond extract, and three packets of Stevia. Also, you will need two eggs, one whole egg, and for the other one, you will only need the egg white. You will also need one ripe banana, two tablespoons of cocoa powder, one-fourth of a cup of Greek yogurt, and lastly, two tablespoons of unsweetened almond milk.

When it comes to icing, you will need one scoop of chocolate protein, six tablespoons of fat-free cool whip, four ounces of cream cheese with reduced fat, and optionally, one packet of Stevia.

To prepare these protein cupcakes, begin by mixing all of the ingredients together. Make sure that the mixture is smooth. Next, take a muffin pan and pour in the cupcake batter, here either use some cooking spray or cupcake doilies so they do not stick. Bake these in the oven at 350 degrees Fahrenheit for about twelve minutes.

For the icing, mix together the ingredients until it becomes smooth and fluffy.

These protein muffins are super easy to make and serve as an amazing alternative to unhealthy sweets. This is one of the protein recipes that you should definitely try.

Show full recipe

Banana Brown Rice Protein Cupcakes with Protein Icing

Ingredients

6 Servings
Serving Size:1 large cupcake
* Optional Substitution Note

Batter

  • 1 ripe banana
  • 1 scoop chocolate whey isolate protein powder
  • 2/3 cup brown rice flour (or all-purpose flour but it would not be gluten-free)
  • 1/4 cup almond flour
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp almond extract
  • 1 egg
  • 6g (~3 packets) Stevia in the raw
  • 1 egg white
  • 2 tbsp cocoa powder
  • 1/4 cup nonfat Greek yogurt
  • 2 tbsp almond milk (unsweetened).

 

Icing

  • 1 scoop vanilla whey isolate protein powder
  • 6 tbsp fat-free TruWhip (or coconut whip or low-calorie Cool Whip)
  • 4oz reduced-fat cream cheese

Steps

Step 1

Mash a banana in a mixing bowl with a fork, then add the rest of the ingredients for the batter.  Gently fold the ingredients together with a spatula until no more powder is visible.

Step 2

Evenly divide the batter among 6 Texas-size cupcake molds (or 8-10 standard-size cupcake molds).

Step 3

Bake in the oven for about 12 – 15 minutes at 350F, or until you can stick a toothpick in one and it comes out clean.  Set aside to cool in the molds.

Step 4

In another bowl, whisk together the ingredients for the icing.  Then place in a sealable bag, like a Ziploc bag, and cut the corner off to create an icing piping bag.

Step 5

Once the cupcakes have cooled, put a little icing on each one and garnish with a banana slice.  Enjoy!

macros for 1 of 6 large cupcakes

Banana Brown Rice Protein Cupcakes with Protein Icing

Kevin Curry


Prep 10min
Cook 15min
Total 25min

Category Gluten-Free
# of servings6
Calories 225

Batter

  • 1 ripe banana
  • 1 scoop chocolate whey isolate protein powder
  • 2/3 cup brown rice flour (or all-purpose flour but it would not be gluten-free)
  • 1/4 cup almond flour
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp almond extract
  • 1 egg
  • 6g (~3 packets) Stevia in the raw
  • 1 egg white
  • 2 tbsp cocoa powder
  • 1/4 cup nonfat Greek yogurt
  • 2 tbsp almond milk (unsweetened).

 

Icing

  • 1 scoop vanilla whey isolate protein powder
  • 6 tbsp fat-free TruWhip (or coconut whip or low-calorie Cool Whip)
  • 4oz reduced-fat cream cheese

  1. Mash a banana in a mixing bowl with a fork, then add the rest of the ingredients for the batter.  Gently fold the ingredients together with a spatula until no more powder is visible.

  2. Evenly divide the batter among 6 Texas-size cupcake molds (or 8-10 standard-size cupcake molds).

  3. Bake in the oven for about 12 – 15 minutes at 350F, or until you can stick a toothpick in one and it comes out clean.  Set aside to cool in the molds.

  4. In another bowl, whisk together the ingredients for the icing.  Then place in a sealable bag, like a Ziploc bag, and cut the corner off to create an icing piping bag.

  5. Once the cupcakes have cooled, put a little icing on each one and garnish with a banana slice.  Enjoy!

Nutrition per serving

Calories225cal
Protein14g
Fats8g
Carbs27g
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Details

Prep 10min
Cook 15min
Total 25min
# of servings6
Serving Size:1 large cupcake

Nutrition per serving

Calories225cal
Protein14g
Fats8g
Carbs27g
About Kevin - author

ABOUT THE AUTHOR

Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!