per 1 serving size (Recipe makes 12 servings)
Amount Per Serving
Calories from Fat 43
% Daily Values*
Total Fat 4.77
Saturated Fat 3.40
Polyunsaturated Fat 0.25
Monounsaturated Fat 0.27
Total Carbohydrate 12.38
Dietary Fiber 2.00
Vitamin A 1.00%
Vitamin C 0.33%
* Nutritional Values are estimated and may vary
Two recipes in one! Pick which flavor you'd like. Whichever you choose will determine what flavor protein, nut butter, and chocolate chips is used. Everything else about the recipe is the same!
PLEASE NOTE - The ingredients listed to the side are for the CAKE BATTER muffins. To make the Peanut Butter kind, simply switch the ingredients as noted below. The PB muffins use more chocolate chips to compensate for the fact that the coconut butter has a higher fat content than the nut butter. The macros for either are almost identical!
The base for both is:
â–ª 1.5 c Oat Flour
â–ª 3/4 c Liquid Egg Whites
â–ª 3/4 c Plain Greek Yogurt
â–ª 1/2 c Unsweetened Applesauce
â–ª 1/4 c Light Almond Milk
â–ª 2 tsp Vanilla Extract
â–ª 3 packets Truvia Sweetener
âœ¸ âœ¸ For Cake Batter Muffins: Add 2.5 scoops Cellucor COR-Fetti Cake Batter whey, 1/4 c Coconut Butter (melted), and top with 2 tbsp White Chocolate Chips.
âœ¸ âœ¸For Peanut Butter Muffins: Add 2.5 scoops Cellucor Peanut Butter Marshmallow whey, 1/4 c PB Crave Cookie Nookie Peanut Butter, and top with 3 tbsp Dark Chocolate Chips.
âœª âœª Grease 12 muffin tins and bake at 360 for 14-16 minutes, or until a toothpick comes out clean.
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