Teaching you the whey to bake.

Peanut Butter Chocolate Brownie Protein Cupcakes

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#glutenfree
105 calories each:
12g protein, 11g carbs(4 fibre), 3g fat. @iifym 🙌
In these I used @pescience Select protein, 30% off at pescience.com with “driven” and using @myoatmeal PBLean, and oats, 15% off with “driven15”

Ingredients: (for 10 servings)
🔹3/4 cup plain greek yogurt
🔹1/2 cup unsweetened cocoa powder
🔹1/2 cup gluten free rolled oats (MyOatmeal gets a 5 star here)
🔹3/4 scoop Select Peanut Butter Cup protein
🔹1 omega egg
🔹1 egg white
🔹1/3 cup unsweetened almond milk
🔹1 cup sweetener (splenda was used, can sub)
🔹1 tsp baking powder
🔹3/4 cup prepared PBlean powdered peanut butter (or use a light PB)

Directions:
🔹Super simple as long as you have a good blender/vita-mix/other.
🔹Pre-heat oven to 350
🔹Everything but peanut butter/PB Lean gets blended together. This will take some time depending on your blender as there are few wet ingredients, may need to shake/scrape sides and re blend a few times.
🔹Pour into a greased muffin pan, bake for about 20 minutes, use a toothpick test (if it comes out clean, done, if not send it back in 2-3 mins and retest)
🔹let cool 10 minutes, remove from pan and indent tops, fill with almost a full serving of PB Lean each
💪 or melt your peanut butter in the microwave if you don’t have the powdered version.
🔹If you want to, Let it sit out, I prefer it best when a fudge-like consistency so I refrigerated it a couple hours. Also optionally top with mini chocolate chips
🔹Devour

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