BANANA BREAD CUPCAKES with Protein Chocolate Filling

Banana bread is wonderful, but muffins are quicker, more convenient, easily portable, and taste just as good!
These cute banana bread cupcakes are gluten-free, refined sugar free and low carb, yes, low carb even though they are sweetened with banana! Besides, they have a delicious chocolate filling high in protein!

DIABETIC DIET TIP

Remember those moments when your blood sugar is starting to go down around 80-90 mg/dL or so and you need a bit of sugar? One of these banana bread cupcakes would work perfect!

By enjoying this treat you will nourish your body instead of drinking a bottled orange juice, sugary soda or white sugar packed with refined sugars and empty calories!!

* Note: the information above is suggested when dealing with 80-90 mg/dL blood sugar, not a low sugar condition below 70mg/dL.

INGREDIENTS

2 cups or 195gr of almond flour
2 teaspoons of baking powder
1 teaspoon of baking soda
1/4 teaspoon of Himalayan pink salt
2 medium bananas
3 organic eggs
1/3 cup or 55gr of coconut oil
1/4 cup or 35gr of coconut sugar
Dark chocolate chips

Chocolate protein filling:

1 banana
1/4 cup or 20gr of cacao powder 100%
2 scoops or 60gr of chocolate protein powder

STEPS

In a bowl, mix all the dry ingredients together. Set aside.
Blend the bananas with the eggs, coconut oil and coconut sugar and mix with the previous mixture.
Add the chocolate chips as desired and add the batter to muffin tins. Fill 1/3 of the spaces.
Bake at 350F/175C for 18 minutes.
Let them cool in a rack and once cooled, cut a little bit on the center and fill with the filling (blended banana with cacao and protein powder).
Top with the desired frosting, I made one of my favorites which is cream cheese with banana!

* Store in an air tight container at room temperature or in the fridge if you added frosting.

! ! ! E N J O Y ! ! !

🇪🇸 Spanish:

Cupcakes de banana con relleno de chocolate proteico! Son deliciosamente sin gluten, sin lácteos, y sin azúcares refinados! Estoy segura que os encantarán! Son ideales para cualquier momento del día!

INGREDIENTES

2 tazas o 195gr de harina de almendra
2 cucharaditas de levadura en polvo
1 cucharadita de bicarbonato sódico
1/4 cucharadita de sal rosa del Himalaya
2 bananas
3 huevos ecológicos
1/3 taza o 55gr de aceite de coco
1/4 taza o 35gr de azúcar de coco
Pepitas de chocolate negro

Relleno proteico de chocolate:

1 banana
1/4 taza o 20gr de cacao puro 100%
2 scoops o 60gr de proteína de chocolate

PASOS

En un bol, mezclar todos los ingredientes secos. Reservar.
Triturar las bananas con el aceite de coco, los huevos y el azúcar de coco y mezclar con la mezcla anterior.
Añadir las pepitas de chocolate al relleno y verter la masa en una bandeja para cupcakes. Rellenar 1/3 del hueco, ya que crecerán al hornearse.
Hornear a 175C durante 18 minutos.
Mientras se cocinan los cupcakes, triturar la banana con el cacao y la proteína en polvo.
Dejar enfriar en una rejilla los cupcakes y una vez fríos cortar un trozo pequeño de masa del centro y rellenar el hueco con la mezcla de chocolate proteica.
Añadir el glaseado deseado, yo he hecho uno de mis favoritos: queso crema con banana!

* Conservar en un recipiente hermético a temperatura ambiente o en la nevera si habéis añadido glaseado.

! ! ! D I S F R U T A D L O ! ! !

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #yourdailynutrients.