Mocha Protein Cupcakes

Yesterday, I took Jesse to the airport.  He’s off to New York for almost 3 weeks for a training course.  I hate to be that girl, but I miss him already.  So in the meantime, I plan on baking a lot.  Because baking makes the world a little bit better.

After I did my search for the best protein powder, Garden of Life sent me some more of their flavors to try: Garden of Life RAW Protein Marley Coffee and Raw Fit.

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I automatically fell in love with the Raw Fit, because it kept me so full for so long, but I had a hard time with the Marley Coffee flavor.

Given that I’m a coffee fiend, I thought I would love the coffee flavor, but I’m going to be honest, I didn’t love the flavor on its own.  So instead of devouring the Marley Coffee flavor like I did the Raw Fit in my usual breakfast smoothies, I’ve been trying to find other delicious ways to use the Marley Coffee Protein and here’s my most recent creation.

mochaproteincupcakestextIt’s no secret I have a ridiculous sweet-tooth, it’s also no secret that I generally try to balance it out with healthy eats.  So I decided to try to combine my love of sweets with a dose of healthiness.  These cupcakes don’t contain any butter or refined sugar and each one has 7g of protein and only 125 calories.  Drizzled with a bit of almond butter, they’re the perfect healthy-ish treat.

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Mocha Protein Cupcakes

1 medium banana, mashed
1/4 cup almond butter
1/4 cup maple syrup
1 egg
1/4 cup almond milk
1/4 cup unsweetened cocoa powder
1/2 cup Garden of Life Marley Coffee Raw Protein
1/2 cup almond meal1 tsp baking soda
1 tsp baking powder
1/4 tsp salt

Pre-heat over to 350F.

Mix together mashed banana, almond butter, maple syrup, egg and almond milk.  Add cocoa powder, protein power, almond meal, baking soda, baking power and salt.  Stir to combine.  Pour batter into 11-12 lined cupcake pan.  I got 11 cupcakes out of this.  Bake 15-18 minutes or until cooked through.  Remove from oven and allow to cool completely.

mochaproteincupcakes2You can eat them plain, top them with whipped cream or drizzle them with almond butter.  What I really loved about these cupcakes, other than the awesome nutrition stats:

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Was the texture.  They’re light and crumbly like a good cupcake should be.  The coffee flavor isn’t ultra strong, honestly these taste more like great chocolate cupcakes.  After all, it’s pretty common to add coffee to chocolate baked goods for flavor.  This protein added that perfect hint of coffee flavor that makes chocolate baked good extra delicious.

mochaproteincupcakes3So if you’re looking for a healthy cupcake, this is the one for you.  Be sure to check back later this week, I have some great things planned for you all!

 

**Note: Garden of Life provided me with the Raw Fit and Marley Coffee RAW Protein, but the opinions are my own.

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Almond-Oatmeal Chocolate Chip Cookies

Did you hear that chocolate may reduce women’s risk of stroke?  In case you really needed a reason to eat more chocolate, now you have one.

I’m only looking out for you, and because I love you so much and I don’t want you to have a stroke, I’m going to share some ways you can eat more chocolate.

Like this

Champagne Brownies

Spicy Chocolate Cupcakes

Double Chocolate Coconut Cookies

Chocolate Wine Cake

Oh and don’t forget these

Chocolate Cupcakes with Caramel Filling, Cream Cheese Frosting and Sea Salt Candied Walnuts

And most recently this:

Almond-Oatmeal Chocolate Chip Cookies

1/2 cup butter, softened
1/2 cup almond butter (I used maple almond butter)
1/2 cup white sugar
1/4 cup brown sugar, heaping
1 egg
1 cup flour
1 tsp baking soda
1/2 tsp salt
3/4 cup oats
3/4 cup chocolate chips (or more, if you’d like)

Preheat oven to 350F.

Cream together butter, almond butter, and sugars.  Beat in egg.  Add dry ingredients (except oats) and blend together.  Fold in oats and chocolate chips.

Place balls of dough on a parchment paper-lined baking sheet.  Bake for 10-15 minutes depending on your oven, or until golden on the edges.  The center will be slightly undercooked but don’t forget they keep cooking even after you take them out of the oven, not to mention a slightly undercooked center is delicious.

I’ll be honest, these were amazing because of the texture.  Although I sort of wish I had used PB instead of almond butter, or maybe added some almond extract in there, and coconut.  Yes, coconut would have been divine. 

But really, the chocolate will suffice, after all that’s all that really matters right now.

So be healthy and go make some Almond-Oatmeal Chocolate Chip Cookies and eat a few handfuls of chocolate chips while you’re at it.