Dark Chocolate Red Velvet Muffins

³ Description

Super low-fat yet moist and delicious!

² Ingredients

•  3 serving (serving = 1/3 cup) Quaker Old Fashioned Oats
•  1 serving (serving = 1/3 cup) Arrowhead Mills Organic Pastry Flour
•  2.5 serving (serving = 1 level scoop) Cellucor Cor-Performance Whey
•  1.5 serving (serving = 1 tbsp) Hershey's Special Dark Cocoa
•  4 serving (serving = 1 packet) Truvia Sweetener
•  2 tsp Vanilla Extract
•  1 serving (serving = 1 egg) Eggland's Best Large Grade A Eggs
•  2 serving (serving = 3 tbsp) All Whites 100% Liquid Egg Whites
•  1 serving (serving = 1 cup) Silk Light Almond Milk
•  1.5 serving (serving = 1 tbsp) Hershey's Special Dark Chocolate Chips
•  0.15 serving (serving = 1/2 cup) Kraft Jet-Puffed Miniature Marshmallows
•  1.5 serving (serving = 4 oz) The Greek Gods Nonfat Plain Greek Yogurt

q Directions

• 1 cup Oat Flour (oats in the blender)
• 1/3 cup Pastry Flour
• 2.5 scoops @Cellucor Red Velvet Cake Batter Whey
• 1.5 tbsp Special Dark Cocoa Powder
• 1 egg + 1/3 cup egg whites
• 3/4 cup non-fat Greek Yogurt
• 1 cup Light Vanilla Almond Milk
• 4 packets Truvia Sweetener
• 2 tsp Vanilla Extract
• Top off with 1.5 tbsp Dark Chocolate Chips & 12 Mini Marshmallows (1 for each muffin)

Bake for 14-16 minutes at 350. I check every minute starting at 14 minutes, and take them out while the center of the tops are still a little under-cooked.

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