An apple and peanut butter may be your favorite afternoon snack. It’s full of filling fiber and protein, plus healthy fats and essential vitamins. Now mix this perfect pair into cupcake batter. Though it wouldn’t seem nearly as virtuous, this sweet-and-savory recipe proves otherwise.
Peanut Butter-Glazed Apple Cupcakes
Makes 4 cupcakes
Macros per cupcake: 165 calories | 10.6 g protein | 12.3 g carbs | 9.3 g fat | 2.8 g fiber | 3.1 g sugar
Ingredients
¼ cup almond meal flour
¼ cup whole wheat pastry flour
½ scoop vanilla protein powder
2 Tbsp. peanut protein powder or low-fat peanut powder
¼ cup xylitol
3 Tbsp. unsweetened vanilla almond milk
2 Tbsp. plain Greek yogurt
1 Tbsp. coconut oil, melted or flavorless liquid coconut oil
¼ cup apple, diced
1 whole egg
Peanut butter glaze
2 Tbsp. xylitol
1 Tbsp. peanut protein powder or low-fat peanut powder
2 Tbsp. plain Greek yogurt
4 drops English toffee liquid stevia
Topping
2 Tbsp. sugar-free maple syrup
1/3 cup apple, chopped
½ tsp. cinnamon
Directions
- Preheat oven to 350 degrees F and place 4 silicone cupcake liners or paper liners in a muffin pan.
- In a large bowl, whisk egg, coconut oil, yogurt and almond milk until smooth.
- Add remaining ingredients (except diced apple) and stir until well combined. Once batter is smooth and thoroughly mixed, stir in apple chunks.
- Pour and divide batter among cupcake liners, filling up each one about two-thirds. Bake 15-18 minutes, or until a toothpick comes out clean. Remove from oven and let cool while you prepare peanut butter glaze.
- In a small bowl, whisk together all glaze ingredients until smooth.
- For the topping, add all ingredients to a small saucepan over medium heat and cook until apples soften, about 5-10 minutes. Once mixture has thickened, it’s ready.
- Once the cupcakes have cooled completely, spread peanut butter glaze over each one. Spoon apple mixture over top and serve immediately!