Mint Chocolate Chip (French Toast) Cupcakes

³ Description

If you love mint, chocolate, french toast, and cupcakes then you're going to love these mint chocolate chip (french toast) cupcakes. This breakfast dish combines my love for all of those things into one amazing recipe. Made with a vegan chocolate french toast base then topped with a clif builders mint chocolate chip protein bar and a mint protein "frosting".

² Ingredients

•  1 serving (serving = 1 bar) Clif Bar Builder's Bar - Chocolate Mint
•  1 serving (serving = 1 cup) Silk Pure Almond Milk - Unsweetened Original
•  1 serving (serving = 1 tbsp) Bob's Red Mill Chia Seed
•  1 serving (serving = 1 tbsp) Baker's Corner Baking Cocoa
•  1/2 serving (serving = 2 tbsp) Peanut Butter & Co Dark Chocolate Dreams Peanut Butter
•  1 tsp Vanilla Extract
•  1 serving (serving = 1 packet) Whole Foods Market Stevia
•  3 regular slice Whole Wheat Bread
•  0.3 serving (serving = 8 oz) Chobani 0% Plain Greek Yogurt
•  1 serving (serving = 1 scoop) Muscle Milk Vanilla Creme Protein Powder

q Directions

Mint chocolate chip (French toast) cupcakes

Bottom layer - vegan French toast
- 1 cup almond milk
- 1 tbsp chia
- 1 tbsp baking cocoa
- 1 tbsp melted dark chocolate dreams pb
- 1 tsp vanilla extract
- 3 drops dark chocolate stevia
- 2-3 slices bread of choice

Middle layer
- clif builders mint chocolate chip protein bar, crumbled

Top layer - mint frosting
- 1/3 cup Greek yogurt
- 1 tsp mint extract
- couple spoonfuls vanilla protein powder

Combine ingredients to make your French toast (except bread). Place mixture in fridge for about 15 minutes to allow it to thicken. Coat your bread and cook a few minutes on each side. Once your French toast is done, set aside to let cool. Meanwhile, prepare your fillings. Crumble up your protein bar in a small bowl and set aside. Combine ingredients to make your frosting, scoop into a ziplock bag, and place in freezer until use. Once your French toast is cooled, top with your protein bar crumbles. Pipe your frosting on top. Enjoy

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