Go Back

Protein Peanut Butter Cups

These Protein Peanut Butter Cups are a great, healthy alternative to have when you are trying to stay on track with your fitness goals! They have a good amount of protein, carbs and fat. Balanced all the way thru!
Servings 12
Prep Time 20 mins
chilling time 1 hr

Equipment

  • 12 hole muffin tin
  • digital Food scale (optional)
  • cupcake wrappers

Ingredients

  • 6 tbsp peanut butter (see notes below for what brand I used) 99g
  • 1 scoop vanilla protein powder (see notes below for what brand I used) 37g
  • 2 tbsp honey 42g
  • 3-4 tbsp coconut oil (melted in microwave) 45-60g
  • 2 tbsp unsweetened cocoa powder 10g
  • 1 scoop chocolate protein powder (see notes below for what brand I used) 28g
  • 2 tbsp maple syrup 30ml

Instructions

  • First we will start off making the peanut butter mixture. You want to measure out about 6 tablespoons or 99 grams of peanut butter; I like to keep my measurements pretty specific so I can calculate the macros easier. 
  • Add your scoop of vanilla protein powder and honey to the peanut butter. 
  • Mix with a hand mixer. This will come out kind of crumbly looking which is PERFECT! You don't want it to be to sticky.
  • Line your muffin tin with cupcakes wrappers
  • take about a tablespoon or 15 grams of the mixture and press into the cupcake wrapper; repeat with each wrapper. (The specific measurements perfectly got the 12 muffin holes filled evenly)
  • Stick in the freezer while you make the chocolate mixture
  • To do the chocolate mixture: measure out your coconut oil, put into a microwave safe bowl and pop in the microwave to melt (it took mine about 30 seconds)
  • add your maple syrup, cocoa powder and chocolate protein in and whisk it all together. 
  • pour about a tablespoon or 12-15g of the mixture onto each peanut butter cup.
  • pop in the freezer to chill for 30-60 minutes

Notes

  • If you want the tastiest peanut butter, try THIS one; I used the honey flavor.  It has extra protein and the flavor is phenomenal.  
  • I do not recommend using PB2; I did try this to lessen the fat content BUT mixing it with the water made it very sticky (even after freezing) and hard to peel the wrapper off.
  • I use THIS protein for my vanilla and THIS protein for the chocolate.  They are both very tasty for baking with, doesn't have that weird, chalky protein taste that you get with lower quality proteins.
  • Definitely use coconut oil that is solidified and not liquified;  yes we will melt it, however the liquid coconut oil will not freeze/chill correctly and will be messy. 
Course: Dessert
Cuisine: American
Keyword: peanut butter cups, peanut butter snacks, protein peanut butter cups, protein snack