Mango-Chocolate Mini Protein Cupcakes

natural protein snack bar
Here we are another natural, low-sugar snack that you can easily whip up at home while food prepping for the week for yourself and for the family. 
The best benefit you can get out of natural, low-sugar snacks like this is that it keeps you satisfied between meals, you can share them with your family and colleagues and you won't suffer from the well-known 3pm sugar crash. 
If you feel like making a bigger batch, I'd encourage you to freeze the extra stock without the topping. You can always make a fresh batch when you remove the cupcakes from the freezer. 


Nutritional facts / serving

Calories: 119

Carbs: 16g

Sugar: 2g

Protein: 8g

Fat: 3g

Makes 12 servings

  • 180g rolled oats
  • 1 tsp olive oil
  • 1 scoop of protein of your choice
  • 10g stevia
  • 245g unsweetened almond milk
  • 1/2 chopped mango
  • 15g baking cocoa powder



  • 285g yogurt of choice
  • 1 scoop of protein powder
  • 1 Foodie For Health¬†energy snack bar¬†(I used choc-cherry for this)

1. Grease your muffin tray with the olive oil and pre-heat the oven to 180 degrees.

2. Combine all dry ingredients in a bowl then add the milk and chopped mango. 

3. Spread the mixture out evenly in the muffin tray.

5. Bake it for 10-15 mins, depending on your oven. You want to have a nicely baked, soft cake base.

6. While the tray is in the oven, mix the yogurt with the protein powder for the cream topping. Leave the bar as a decoration on each cupcake. 

7. Remove the tray from the oven, let it cool for 20 mins. 

8. Remove the cupcakes from the tray, spread the cream on top of each evenly then chop the bar into small pieces and place them on each cupcake. 

9. Enjoy! :)


Top Tips

Depending on which protein powder you use you may need more or less milk for your base. Slowly add the milk to your dry ingredients, keep mixing it until you get a thick, smooth cake batter. 


natural protein snack bar

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