Go Back Print

Banana Brown Rice Protein Cupcakes with Protein Icing

Prep: 10 min
Cook: 15 min
Total: 25 min



  • 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).



  • 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


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!