Chocolate Peanut Butter Protein Oatmeal Cupcakes
These chocolate peanut butter protein oatmeal cupcakes are a healthy, protein-packed snack that tastes like dessert. Perfect for meal prep, breakfast on the go, or a post-workout treat, they’re easy to make and customizable for any diet.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 cupcakes 1x
- Category: Snack
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups old-fashioned rolled oats (120g)
- 1 scoop (about 1/4 cup or 30g) chocolate protein powder (whey or plant-based)
- 2 tablespoons (15g) unsweetened cocoa powder
- 1/4 cup (65g) creamy peanut butter
- 1 large ripe banana (about 120g), mashed
- 2 large eggs
- 1/2 cup (120ml) milk (dairy or non-dairy)
- 3 tablespoons (45ml) maple syrup or honey
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (optional)
- 2 tablespoons mini chocolate chips (optional, for topping)
- Chopped peanuts (optional, for crunch)
- Chia seeds or flaxseed (optional, for extra fiber)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
- If desired, pulse oats in a blender or food processor for 10-15 seconds for a smoother texture.
- In a large bowl, whisk together oats, chocolate protein powder, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, mash the banana until smooth. Add eggs, milk, maple syrup, peanut butter, and vanilla extract. Whisk until fully combined.
- Pour wet ingredients into dry ingredients. Stir gently with a spatula until just mixed; do not overmix.
- Fold in any optional mix-ins like chocolate chips, nuts, or seeds.
- Divide batter evenly among muffin cups (about 1/4 cup or 50g per cupcake). Sprinkle extra chocolate chips on top if desired.
- Bake for 18-22 minutes, or until tops are set and a toothpick comes out mostly clean.
- Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Enjoy warm for gooey chocolate chips or at room temperature. Store leftovers in an airtight container.
Notes
For vegan cupcakes, use flax eggs and plant-based protein powder. For nut-free, use sunflower seed butter and omit peanuts. Use certified gluten-free oats if needed. Don’t overmix the batter to avoid rubbery texture. Store in an airtight container at room temperature for 3 days, refrigerate for up to a week, or freeze for up to 2 months.
Nutrition
- Serving Size: 1 cupcake
- Calories: 140
- Sugar: 5
- Sodium: 140
- Fat: 8
- Saturated Fat: 2
- Carbohydrates: 15
- Fiber: 4
- Protein: 7
Keywords: protein cupcakes, healthy snack, chocolate peanut butter, oatmeal cupcakes, high protein, gluten-free, meal prep, breakfast, post-workout, easy baking