High Protein Brownie Cupcakes 🤎
These brownie cupcakes are amazing on their own but topped with creamy SunButter frosting and they are amazing!
And they are so rich & chocolaty that your kids will gobble them up too!
If you have any mom friends that could use this recipe, please share it with them. It means the world to me when you share my favorite family recipes. 🩷🩷
High Protein Brownie Cupcakes w/ SunButter Frosting ( Makes 12 )
Ingredients
1 1/2 cups cooked, drained & rinsed cannellini beans or chick peas (obviously I buy them in a can & skip the cooking part)
3 large eggs
1/3 cup pure maple syrup
1/3 cup unsweetened cocoa powder
1 tsp baking soda
3 Tbsp coconut oil
1 tsp pure vanilla extract
Frosting
1/4 cup SunButter (can sub PB if no nut allergies)
1/4 oat milk
1/3 cup vegan vanilla protein powder
Directions
1. Preheat oven to 350 & line muffin tin with liners
2. Add all brownie ingredients to a blender and blend until smooth
3. Divide evenly among 12 cup muffin tin
4. Bake for 18 minutes or until a toothpick inserted in center comes out clean
5. Add frosting ingredients to a bowl of an electric mix and mix on med to high speed until smooth
6. Frost cupcakes
7. enJOY!
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