Chocolate Peanut Butter Muffin-Cakes

  • U Serves 12 People
  • P Prep: 00:10
  • P Cook: 00:15
Chocolate Peanut Butter Muffin-Cakes

Nutritional Facts

per 1 serving size (Recipe makes 12 servings)

Amount Per Serving

Calories 70

Calories from Fat 16

% Daily Values*

Total Fat 1.78


Saturated Fat 0.49


Polyunsaturated Fat 0.10

Monounsaturated Fat 0.16

Cholesterol 4.38


Sodium 59.55


Potassium 61.97

Total Carbohydrate 8.95


Dietary Fiber 1.69


Sugars 2.49

Protein 5.69

Vitamin A 0.45%

Vitamin C 1.84%

Calcium 3.75%

Iron 3.64%

* Nutritional Values are estimated and may vary

³ Description

These aren't quite sweet enough to be a cupcake but the yummy peanut butter frosting isn't very muffin-like. Bananas make these nice and moist!

² Ingredients


q Directions

1. Pre-heat oven to 350 degrees.
2. In a food processor or Nutribullet, mill 2/3 cup rolled oats until they form a fine powder. 3. Add in 1 scoop protein powder, 2 tbsp cocoa, 2 tbsp PB2, 1/2 tsp baking powder, 2/3 cup mashed banana, 2 egg whites
and 2 tbsp almond milk and mix well.
4. Spray mini-muffin tin with non-stick cooking spray and spoon muffin-cake mix into tin. Bake at 350 degrees for 13-15 minutes.
5. In a small bowl, combine 2 tbsp protein powder, 1 tbsp PB2, 1/2 tbsp peanut butter, and 2 tbsp almond milk. Once muffin-cakes have cooled, top with peanut butter mixture and melted chocolate chips.

Recipe Provided by @erinspalmtrees

U More Recipes By @erinspalmtrees:

Guiltless Cherry Protein Cheesecake Cups Decadent Chocolate Mug Cake With Peanut Butter Frosting Blueberry Cheesecake Overnight Oats Peanut Butter Banana Protein Pancakes

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