Muscle-Building Peanut Butter Protein Cups

Peanut butter cups have been an American candy classic since the 1920s. These freezer-ready bites fold vanilla whey into creamy peanut butter, then finish with a dark chocolate shell and flaky sea salt.

Serves 6 · 15 min prep · 5 min cook

Estimate for one serving

• 285 cal
• 14g protein
• 16g carbs
• 20g fat

Every recipe here is free to read.

Ingredients

• 1 cup natural creamy peanut butter
• 1/2 cup vanilla whey protein powder
• 3 tbsp coconut oil
• 2 tbsp maple syrup
• 3/4 cup dark chocolate chips
• 1 tsp coconut oil for chocolate
• 1/2 tsp flaky sea salt

Instructions

1. 1Line a standard 12-cup muffin tin with paper liners and set aside on the counter.
2. 2In a medium microwave-safe bowl combine the peanut butter, protein powder, coconut oil, and maple syrup.
3. 3Microwave in 20-second bursts, stirring between each, until the mixture is fully melted, smooth, and pourable.
4. 4Spoon the peanut butter mixture evenly into the bottoms of the liners, filling each halfway, and smooth the tops with the back of a spoon.
5. 5Place the tin in the freezer for 15 minutes so the base firms up completely.
6. 6Meanwhile melt the dark chocolate chips with the extra coconut oil in a clean bowl using 20-second microwave intervals, stirring until glossy.
7. 7Remove the tin from the freezer and pour the melted chocolate over each peanut butter base, covering completely.
8. 8Sprinkle flaky sea salt over the wet chocolate on every cup.
9. 9Return the tin to the freezer for another 20 minutes until the chocolate shell is hard and snaps cleanly.
10. 10Pop the cups out of the liners and store in an airtight container in the fridge or freezer for grab-and-go muscle snacks.