Snapguide

How to make protein peanut butter-filled cupcakes

Because everything is better with peanut butter.

24
STEPS
INGREDIENTS
Gather your ingredients, preheat the oven at 405F / 207C.

Gather your ingredients, preheat the oven at 405F / 207C.

If using whole eggs, separate the whites

If using whole eggs, separate the whites

Add the oatmeal, sugar/sugar substitute to taste, pinch of salt, splash of vanilla extract (to taste) and baking powder.

Add the oatmeal, sugar/sugar substitute to taste, pinch of salt, splash of vanilla extract (to taste) and baking powder.

TIP: If you want extra protein you can use less oatmeal and add a scoop of vanilla whey protein powder.

Whisk gently until it all comes together. TIP: the more you whisk it, the more they will grow in the oven. However, they most likely will deflate when cooled down.

Whisk gently until it all comes together. TIP: the more you whisk it, the more they will grow in the oven. However, they most likely will deflate when cooled down.

Line your cupcake tin with baking cups. Then use a large spoon to fill  the cups with the mixture.

Line your cupcake tin with baking cups. Then use a large spoon to fill the cups with the mixture.

Fill just the bottom of the cups at first.

Fill just the bottom of the cups at first.

Using a teaspoon add little chunks of peanut butter (I'm using homemade)

Using a teaspoon add little chunks of peanut butter (I'm using homemade)

Then pour more dough mixture until you fill 3/4 of the cup.

Then pour more dough mixture until you fill 3/4 of the cup.

Bake for 10 to 15 minutes at 405F / 207C or until golden brown

Bake for 10 to 15 minutes at 405F / 207C or until golden brown

Enjoy!

  • 6.0 Egg whites
  • 0.0c Oatmeal
  • 2.0Tbsp Peanut butter
  • Vanilla extract
  • Sugar/sugar substitute
  • Pinch of salt
  • 1.0tsp Baking powder