Chocolate Peanut Butter Protein Muffin-cakes
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 12 muffin-cakes
Calories per serving: 70 kcal
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 Facts
Chocolate Peanut Butter Protein Muffin-cakes
Amount Per Serving
Calories 70
Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 4mg1%
Sodium 60mg3%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 3g3%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.