Peanut Butter Banana Power Cupcakes

I’ve got a new job, which means I am out of the house a lot more.  In the last six months I’ve gone from working from home, to being in school full now being in school part time and working as a trainer at a gym.  This means lots of making food in advance, and packing it.  Last weekend I made a massive batch of these.

I wanted something dense to give me a lot of energy, without needed to spend much time eating.  That is the life of a trainer: little bites here and there when you can squeeze them in.  I froze them all.  In the morning I throw one in a tupperware, and by the time I’m ready to eat it, it’s perfectly defrosted.  These are saving me from eating super sugary protein bars with unpronounceable ingredients…or sugary mainstream muffins.  Make a giant batch.  They’ll save you to, when you’re on the go.  They’re high protein and full of good for you whole grains, and fiber.  Yum!


This makes 24 cupcakes.

  • 3 ripe bananas
  • 3/4 cup greek yogurt
  • 1 cup apple sauce
  • 3/4 cup egg whites
  • 2 T vanilla
  • 3/4 cup peanut butter
  • 1 t salt
  • stevia to taste if you want more on the cupcake side of things, as opposed to muffin
  • 1 cup spelt bran (or oat bran)
  • 1.5 cups spelt flour (or flour of choice)
  • 1.5 cups oatmeal
  • 3 T cinnamon
  • 2 T ginger powdered
  • 2 t baking powder


  • 3 scoops vanilla protein powder
  • 1/3 cup greek yogurt
  • optional: cacao nibs for topping

How to:

  1. preheat oven to 350
  2. mash banana in a large bowl
  3. add all other wet ingredients, including peanut butter, and combine well
  4. mix dry ingredients in a bowl, and then fold into wet ingredients
  5. line muffin pans with liners, or grease
  6. scoop mixture into pans, and bake for 30 minutes
  7. While they’re baking:
    For the icing, combine yogurt and protein powder, and mix well.  Put it in the fridge until your cupcakes are cooled
  8. Sprinkle with cacao nibs

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