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Protein-Packed Chocolate Cupcakes

These gluten free cupcakes are packed with protein to keep you fuller and healthy enough to indulge in daily. Who says you can't have your cupcakes and health and fitness goals too? 

Course Dessert
Servings 8 cupcakes


Cupcake Base

  • 4 tbsp almond flour
  • 2 tbsp coconut flour
  • 4 tbsp coconut sugar
  • 2 scoop protein powder* (43g)
  • 2 tbsp cocoa powder
  • 2 tsp baking powder
  • 1/2 cup dairy free milk (I chose unsweetened vanilla almond for mine)
  • 2 tbsp unsweetened applesauce
  • 2 tsp vanilla extract
  • 2 flax eggs (1 tbsp ground flax mixed with 3 tbsp water makes 1 flax egg)


  • 2 small containers vegan greek yogurt (I used kite hill vanilla, which are 5.3oz each. You can use flavored or plain.)
  • 2 tbsp cocoa powder
  • 1 scoop protein powder* (43g)
  • 1 tsp vanilla extract (optional)


  1. Preheat oven to 350F and prepare a cupcake pan or 8 tins with non-stick spray.

  2. In a large bowl, mix together all dry cupcake ingredients (almond flour through baking powder).

  3. In a separate bowl, whisk the wet cupcake ingredients (dairy free milk to flax eggs) until well combine.

  4. Pour the wet ingredients into the dry mixture and mix until well incorporated and no large lumps remain.

  5. Pour an even amount of the cupcake batter into the 8 cupcake tins.

  6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

  7. While the cupcakes bake, mix the greek yogurt, cocoa powder, protein powder, and optional vanilla extract together until they form an icing. Place the icing into a piping bag and store in the refrigerator while the cupcakes bake and then cool.

  8. Decorate cupcakes and top with powdered sugar and/or sprinkles if desired.

  9. Store remaining cupcakes covered in the fridge.