Chocolate Peanut Butter Protein Muffin-cakes
Servings: 12 muffin-cakes
Calories: 70kcal
Ingredients
- 2/3 cup rolled oats
- 1 scoop Cellucor Peanut Butter Marshmallow whey protein
- 2 tbsp unsweetened cocoa
- 2 tbsp PB2 powdered peanut butter
- 1/2 tsp baking powder
- 2/3 cup mashed banana
- 2 egg whites
- 2 tbsp almond milk
Frosting Ingredients:
- 2 tbsp Cellucor Peanut Butter Marshmallow whey protein
- 1 tbsp PB2 powdered peanut butter
- 1/2 tbsp Simply Jif peanut butter
- 2 tbsp unsweetened vanilla almond milk
- 16 Ghirardelli 60% Chocolate chips
Instructions
- 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.
Nutrition
Calories: 70kcal | Carbohydrates: 9g | Protein: 6g | Fat: 2g | Cholesterol: 4mg | Sodium: 60mg | Fiber: 2g | Sugar: 3g