Chocolate Peanut Butter Protein Muffin-cakes

Name: Chocolate Peanut Butter Protein Muffin-cakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12 muffin-cakes
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; 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

User Reviews

1.0

3 reviews

Terrible

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
12 muffin-cakes
Calories
70 kcal
Course
Dessert, Breakfast, Baked Goods

Chocolate Peanut Butter Protein Muffin-cakes

Iris Warren

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Servings

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

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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.