Muffin-cake [muhf-in-keyk] (noun)
1. Something like a cross between a muffin and a cupcake that you’re not sure whether you should eat for breakfast or dessert.
2. Delicious treat that you should eat whenever you feel like it.
Since you all were wondering, I just went ahead and cleared up that little mystery for you. These little guys aren’t quite sweet enough to be cupcakes but the frosting and chocolate on top aren’t exactly muffin-like. So, they’re muffin-cakes. They taste a little bit banana-ey layered with my faves – peanut butter and chocolate. And protein 🙂
Fill your muffin tin right up to the top here. They get nice round muffin tops, in a good way of course. To frost the muffin-cakes, I just spooned the peanut butter mixture into a little Ziploc bag, cut a corner off and iced away. Same thing for the chocolate.
The peanut butter icing doesn’t set much, so these are a little messy. I made the mistake of sticking mine in the freezer to set it up a little better since I was traveling on my bike with them and ended up turning the icing a weird color. Like the ghost of peanut butter past. Just accept that they’re messy and keep them out of the freezer, capeesh?
Chocolate Peanut Butter Protein Muffin-cakes
- In a food processor or Nutribullet, mill the oats until they form a fine powder. Add in all other non-frosting ingredients and mix well.
- Spray mini-muffin tin with non-stick cooking spray and spoon muffin-cake mix into tin. Bake at 350 degrees for 13-15 minutes.
- In a small bowl, combine all frosting ingredients except chocolate chips. Once muffin-cakes have cooled, top with peanut butter mixture and melted chocolate chips.
This will probably be my last post for a few weeks, I know I’ve already been absent but getting ready for this move to San Francisco is kicking my butt! And I’ve had next to no cooking gear left in Miami since the movers took it all with them 🙁 Who knows when I’ll have it back – hopefully by the end of the month but I’m not holding my breath. Road trip time!