Filling Protein Packed Cupcakes
Who doesn't love a cupcake? Try these easy protein packed cupcakes with banana and more. They won’t last long...
- 2-3 bananas
- 1 Tsp vanilla essence
- 1 Tsp Baking Powder
- 1 Tsp Baking Powder
- 1 Tsp cinnamon
- 30-40 g oats
- A few tbsps. maple syrup
- 1/2 courgette grated
- 30g pecans
- 260 Wholemeal flour
- 1 tbsp Chia seeds
- 1 tbsp Pumpkin seeds
- 80 ml Plant Milk
- 70g Melted Butter
- 2 eggs
Optional Extras
Blueberries
Method
Preheat the oven to 200°c. Grease some muffin cases or use silicon ones (my preference!). Mash the bananas and whisk in the vanilla essence, butter, syrup, milk and eggs. Grate in the courgette and stir. Add all the dry ingredients, including the nuts and seeds.
Place in the muffin cases and pop in the oven. Turn the temperature down to 170-180°c and bake for around 15 minutes.
Allow to rest and cool. Eat within a couple of days.