Recipe: Protein Banana Cupcakes

20180819_124852.jpgThese cupcakes provide a protein hit which make them a great post-workout snack. They are gluten free, dairy free, soya free and egg free.

Makes 8 cupcakes


  • 2 bananas
  • 15g protein powder (I use rice protein)
  • 15g gluten free oat flour
  • 1/4 cup of dairy free milk
  • 1/2 tsp baking powder
  • 1/4 tsp vanilla extract
  • 1tbsp Splenda
  • 2tbsp smooth hazelnut butter


  1. Mash the bananas until smooth
  2. Mix the bananas and dairy free milk together
  3. Add the protein powder, oat flour, baking powder and vanilla extract and mix together
  4. Place the mixture into small cupcake cases making sure they are even
  5. Put them in the oven on gas mark 6 for 15 minutes
  6. Once you take them out, leave them to cool for a minute while making the icing
  7. To make the icing, mix together the hazelnut butter and Splenda then spread evenly over each cupcake