High Protein Lunch Nut Cupcakes

Elevate your lunchtime snacks with these irresistible High Protein Lunch Nut Cupcakes, a perfect blend of wholesome ingredients and satisfying flavors. Made with almond flour, vanilla protein powder, and nutrient-packed chia seeds, these cupcakes are ideal for fueling your day with protein and healthy fats. The addition of chopped walnuts, almonds, and optional dark chocolate chips creates a delightful texture and a touch of indulgence. Naturally sweetened with honey or maple syrup and kept moist with unsweetened almond milk and melted coconut oil, these gluten-free treats are both nourishing and delicious. Quick to prepare in just 15 minutes and baked to golden perfection in 20 minutes, they’re perfect for meal prep or an on-the-go snack. Whether you enjoy them fresh from the oven or pack them for later, these protein-packed cupcakes are a crowd-pleasing option for a healthy, energy-boosting lunch!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 8

Ingredients

• 2 cups Almond flour
• 1 scoop Vanilla protein powder
• 1 teaspoon Baking powder
• 0.25 teaspoons Sea salt
• 2 large Eggs
• 0.25 cup Honey (or maple syrup)
• 0.25 cup Unsweetened almond milk
• 2 tablespoons Coconut oil, melted
• 0.5 cup Chopped walnuts
• 0.5 cup Chopped almonds
• 1 tablespoon Chia seeds
• 0.25 cup Dark chocolate chips (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a muffin tin with 8 cupcake liners.

Step 2

In a large mixing bowl, whisk together the almond flour, vanilla protein powder, baking powder, and sea salt until fully combined.

Step 3

In a separate bowl, beat the eggs and then mix in the honey, almond milk, and melted coconut oil until smooth.

Step 4

Pour the wet ingredients into the dry ingredients and stir until a thick batter forms. Avoid overmixing.

Step 5

Fold in the chopped walnuts, almonds, chia seeds, and optional dark chocolate chips until evenly distributed.

Step 6

Spoon the batter into the prepared cupcake liners, filling each about 3/4 of the way full.

Step 7

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 8

Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.

Step 9

Serve immediately or store in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week.

Nutrition Facts

Serving size	726.9 grams (726.9g)

Amount per serving	% Daily Value*
Calories	3156

Total Fat 251.40g	322%
Saturated Fat 51.20g	256%
Polyunsaturated Fat 2.60g
Cholesterol 387mg	129%
Sodium 1363mg	59%
Total Carbohydrate 164.90g	60%
Dietary Fiber 44.20g	158%
Total Sugars 88.20g
Protein 119.00g	238%

Vitamin D 104IU	520%
Calcium 1161mg	89%
Iron 21mg	114%
Potassium 1799mg	38%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.6%

Protein: 14.0%

Carbs: 19.4%