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Chocolate Peanut Butter Protein Muffin-cakes

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

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

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

    Cup of Yum
  1. 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.
  2. Spray mini-muffin tin with non-stick cooking spray and spoon muffin-cake mix into tin.  Bake at 350 degrees for 13-15 minutes.
  3. 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 Information

Calories 70kcal (4%) Carbohydrates 9g (3%) Protein 6g (12%) Fat 2g (3%) Cholesterol 4mg (1%) Sodium 60mg (3%) Fiber 2g (8%) Sugar 3g (6%)

Nutrition Facts

Serving: 12muffin-cakes

Amount Per Serving

Calories 70

% Daily Value*

Calories 70kcal 4%
Carbohydrates 9g 3%
Protein 6g 12%
Fat 2g 3%
Cholesterol 4mg 1%
Sodium 60mg 3%
Fiber 2g 8%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.