I’ve been playing with homemade protein bars lately. I have a love/hate relationship with the store bought kind. I love that they are convenient and often a way to curb my sweet tooth. I’ll be honest, sometimes I question whether they are worth their hefty price tag. Not to mention, a lot of the times the taste can be sub par. I have a few that I love and often use on a day to day basis, but I thought it would be fun trying my hand at a homemade version.
I also have a history of overdoing it on my protein intake and barely getting enough fat in. I know some of you are probably rolling your eyes at going over on protein, but I promise it is possible! I remember seeing the amount of protein I was suggested to hit, and I thought there was no way. Over time, with small modifications, I found it was almost too easy to hit my protein, and somewhere along the way I started getting pretty low on my fats. Recently I’ve tried to do better in these areas, and I thought a homemade protein bar might be able to help!
These homemade protein cups start with one of my favorite favorite things, melted peanut butter! In fact, this is the main ingredient! Because of this, these cups are going to be higher in fat than most bars. After the peanut butter is all melty, you add in some honey for sweetness, unflavored whey protein powder (I buy mine in the bulk section of my local grocery store!), a bit of vanilla, and salt. You stir them together, fold in some chocolate chips, press them into a muffin tin, and that’s it! They are seriously too simple not to make.
And once you get a taste, you’ll see why I love them! For one cup, it’ll cost you 9F/12C/11P, but I promise every fat gram is worth it! And if you need to spend more macros on fat, it might as well be peanut butter, right?!
Peanut Butter Protein Cups
- 100 g Peanut Butter (I used Smooth Skippy)
- 40 g honey
- 52 g unflavored whey protein powder
- 1/4 tsp vanilla
- 1/16 tsp salt
- 15 g mini chocolate chips
- Spray a muffin tin with cooking spray, and set aside.
- Add peanut butter to a microwavable bowl and melt for 30 seconds, or until peanut butter is mostly melted. Add in honey, whey protein powder, salt, and vanilla. Stir until completely combined. Gently fold in chocolate chips. Some of them will melt, but that's ok! Divide mixture into 6 equal parts (about 34 g each), and press into muffin tin. Refrigerate for at least one hour before eating, to allow for firmer texture. Keep any leftover refrigerated. For a softer texture after prolonged time in the refridgerator, microwave for a few seconds (about 5-15).