These Chocolate Avocado Protein Cupcakes Will Blow Your Mind (They’re Healthy Too!)

chocolate protein cupcakes

Not only is avocado jam-packed with healthy fats and fiber galore, but it also makes the perfect creamy base for the delicious chocolate orange icing that we use on these high protein cupcakes. Made to enjoy whenever and wherever you please, because… why the heck should cupcakes have to be enjoyed just for dessert? Enjoy these cupcakes with friends or keep them all to yourself, because without all the added sugar, gluten, and dairy, these protein cupcakes are pretty much guilt-free!

Chocolate Protein Muffins


  • 2 cups non-dairy milk (nut, hemp etc)
  • 1 tsp apple cider vinegar
  • 1 1/2 cups gluten-free all-purpose flour
  • ½ cup oats, ground
  • 2 servings Vega Sport Performance Protein Chocolate
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • 2/3 cup maple syrup
  • ½ cup coconut oil, melted
Instructions: Preheat oven to 350 degrees F and line a muffin tin. Combine flour, oats, protein, baking soda, baking powder and salt in a large mixing bowl. In a separate bowl, combine non-dairy milk, vinegar, maple syrup and coconut oil. Gently fold wet and dry ingredients together and pour into muffin tins. Bake 12-17 minutes or until a toothpick comes out clean. Allow to cool before frosting.

Avocado Orange Frosting


Instructions: Using a high-speed blender or food processor, mix avocado, orange zest and juice, cocoa powder, protein, salt and maple syrup. Frost cooled cupcakes and enjoy! 

Morgan Shupe

Head Chef at Vega
Morgan Shupe is head chef at Vega. She transforms Vega HQ’s kitchen into a soup and salad bar of epic proportions to nourish Vegatopians every weekday. Morgan has wanted to be a chef since the age of 5 and is currently studying to become a registered holistic nutritionist. You can find more of her recipes on her blog—Shupe’s Soups + Mo & Lo

Find More From Morgan
Vegan and Raw Food Recipes here >>
Nutrition and Health Tips here >>