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A close-up of a peanut butter cup with a bite taken out, revealing creamy peanut butter filling and a thick chocolate shell.
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3 from 1 vote

Protein Frozen Yogurt Cups Recipe

These protein frozen yogurt cups are crunchy, creamy, and packed with protein! Made with only a few ingredients, this sweet treat is the perfect nutritious and delicious snack for any time of day.
Prep Time25 minutes
Cook Time2 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Keyword: protein frozen yogurt cups
Servings: 12
Author: Emily Richter

Ingredients

Magic Shell

Filling

  • 1.5 cups 2% Greek yogurt
  • ½ cup all-natural drippy peanut butter
  • ¼ cup honey
  • 1 teaspoon sea salt
  • ¼ cup vanilla protein powder we used 365 whey protein powder

Instructions

  • Line a muffin tin with liners and set aside.
  • Place the chocolate and coconut oil into a microwave-safe bowl. Heat the chocolate on high for 20-second increments until the chocolate is melted. Be sure to stir the chocolate and coconut oil in between increments.
    A glass bowl containing smooth melted chocolate with a metal spoon resting inside, set on a light-colored surface.
  • Scoop 1 tablespoon of the melted chocolate into each muffin liner. Holding the muffin tin at a slight angle, gently rotate so the melted chocolate coats the sides of each liner. It should go up the sides just above halfway.
  • Place the muffin tin in the freezer for 2 minutes. And set the remaining melted chocolate aside.
  • After 2 minutes, add ½ tablespoon of melted chocolate to the muffin liner and repeat, turning the muffin tin at an angle. Pop back in the freezer for 5 minutes.
    Tray of twelve chocolate cupcakes with glossy tops, each in a striped paper liner, arranged in a gray tray with a diagonal stripe pattern.
  • While the chocolate shell is freezing, prepare the filling. Place all of the ingredients into a large mixing bowl and stir to combine. Set aside.
    A glass bowl containing creamy peanut butter with a green spoon, photographed from overhead on a textured white surface.
  • Once the shells have frozen, scoop 2 tablespoons of filling into each cup.
  • Top each cup with 1 tablespoon of the remaining melted chocolate. If the chocolate is not pourable, microwave in 10-second increments. The chocolate should be just loose enough to pour or drizzle over the top. Shake the pan so that the chocolate is completely covering the tops of the filling.
    Drizzling chocolate over peanut butter in lined muffin cups using a spoon.
  • Place in the freezer and freeze for at least 30 minutes.
    A tray of freshly baked chocolate muffins in paper liners, organized in a 4x3 grid, on a white textured surface.
  • When the chocolate is frozen, enjoy immediately or store the protein cups in a freezer-safe bag.
    A close-up image of a chocolate peanut butter cup with a bite taken out, revealing creamy peanut butter filling. other cups in the background.

Video

Notes

  • We did not have to microwave our chocolate a second time. But, it is important to do it in shorter increments so the chocolate doesn’t burn and start to harden again.
  • Any nut butter would work in this recipe.
  • Chocolate protein powder can be substituted for vanilla.
  • Maple syrup can be used in place of the honey.
  • If you want a sharper flavor, sub half the semi-sweet chocolate chips with dark chocolate.

Nutrition

Calories: 270kcal | Carbohydrates: 21g | Protein: 8g | Fat: 18g | Fiber: 2g | Sugar: 16g