Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Category: Cakes, Pies & Frozen Treats (page 2 of 6)

Healthy Double Chocolate Oat Muffins

Happy first day of 2017. My New Year’s Eve was uneventful. Daniel and I stayed in, ordered pizza and watched Netflix. We fell asleep by 9pm but were woken up by the fireworks that started at 10:30 and our poor puppies were terrified of the crackling noise. So I rang in the new year cuddling my dog while she cried in my lap. I had no idea she was scared of fire works and it makes me so sad to think of all the years I’ve left her alone on New Year’s Eve.

 

Sorry, that just took a sad turn and that’s not how I want to start 2017. No, No, No, I want to start 2017 off with chocolate and lots of it! This morning I made Healthy Double Chocolate Oat Muffins for breakfast. Yes, for breakfast. 🙂


 

 

Healthy Double Chocolate Oat Muffins

Yield: 6 muffins

Serving Size: 1 muffin

Calories per serving: 68

Fat per serving: 4g

Carbs per serving: 9g

Protein per serving: 4g

Healthy Double Chocolate Oat Muffins

Healthy double chocolate protein muffins - healthy enough to eat for breakfast!

Ingredients

  • 32g chocolate protein powder (I used PEScience Frosted Chocolate Cupcake 30% OFF code PBCHOCO)
  • 1/4 c coconut flour
  • 1/4 c quick oats
  • 1/4 c unsweetened cocoa powder
  • 1 egg
  • 1/2 c unsweetened almond milk
  • 1/4 c unsweetened applesauce
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 6 squares of dark chocolate

Instructions

  1. Pre-heat oven to 350F and prepare a muffin pan with non-stick spray.
  2. In a large bowl, stir together all dry ingredients.
  3. In another bowl, whisk together egg, applesauce and milk.
  4. Add wet ingredients to the dry ingredients and stir until a thick batter forms.
  5. Fill 6 muffin tins half way with batter.
  6. Place 1 square of chocolate in the center.
  7. Cover with remaining batter.
  8. Bake for 23-26 minutes or until a toothpick comes out clean.
  9. Enjoy!
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http://peanutbutterpluschocolate.com/healthy-double-chocolate-oat-muffins/

 

 

Healthy No Bake Salted Caramel Protein Cheesecake Bites {Gluten-Free}

I’m not really one to brag but these No Bake Salted Caramel Protein Cheesecake Bites are unbelievably and magically delicious and only contain six ingredients… okay eight if you want to count the flaked salt and water!

 

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These little cups of delight have ZERO added sugar! YAY!

 

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I wanted a little extra protein so I added Gourmet Vanilla PEScience Select Protein Powder to my cheesecake! Get 30% OFF all PEScience products by using code PBCHOCO on their website at checkout!

 

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If you eat them all in one sitting, I won’t judge you.

 

Healthy No Bake Salted Caramel Protein Cheesecake Bites {Gluten-Free}

Yield: 5 cheesecakes

Serving Size: 1 cheesecake

Calories per serving: 283

Fat per serving: 9g

Carbs per serving: 36g

Protein per serving: 18g

Healthy No Bake Salted Caramel Protein Cheesecake Bites {Gluten-Free}

High protein healthy salted caramel cheesecake bites.

Ingredients

    Crust Layer
  • 1/2 c raw cashews
  • 4 medjool dates, pitted
    Cheesecake Layer
  • 1/2 c Greek yogurt
  • 3 tbsp. reduced fat cream cheese
  • 2 scoops protein powder 64g (I used PEScience Gourmet Vanilla)
    Caramel Layer
  • 4 medjool dates, pitted
  • 1 tbsp. natural peanut butter
  • 2 tbsp. water
  • flaked salt for sprinkling

Instructions

  1. Prepare a cupcake tin with 5 cupcake liners and set aside.
  2. In a food processor or high speed blender, blend cashews and dates until small crumbles form. Stop to scrape the sides if needed. If too dry, add another date.
  3. Place about 2 tablespoons of the date/cashew mix at the bottom of each cupcake liner and press it evenly flat to completely cover the bottom of the liner.
  4. Place all cheesecake ingredients into a food processor or blender and blend until smooth. Stop to scrape the sides as needed.
  5. Evenly distribute cheesecake filling over each crust.
  6. Place in the freezer for 10 minutes to firm up.
  7. While cheesecakes are firming up, place caramel ingredients into a food processor or high speed blender until smooth. Stop to scrape the sides as needed.
  8. Once cheesecakes are firms, evenly distribute caramel over each cheesecake.
  9. Sprinkle with salt.
  10. Enjoy.

Notes

Store in an airtight container in the freezer. Remove from freezer 10 minutes before serving.

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Healthy Single Serving Lava Cake {Vegan & Gluten-Free}

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When you have a hankering for chocolate brownie batter you make chocolate lava cake!


 

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Healthy Single Serving Lava Cake {Vegan & Gluten-Free}

Yield: 1

Serving Size: 1

Calories per serving: 427

Fat per serving: 24g

Carbs per serving: 34g

Protein per serving: 20g

Healthy Single Serving Lava Cake {Vegan & Gluten-Free}

Deliciously healthy chocolate molten lava cake made vegan and gluten-free!

Ingredients

  • 2 tbsp. gluten-free oat flour
  • 1/2 scoop chocolate protein powder 16g (I used PEScience Frosted Chocolate Cupcake 30% off code PBCHOCO)
  • 1 tbsp. coconut sugar
  • 1 tbsp. powdered peanut butter
  • 1 tbsp. avocado oil or coconut oil, melted
  • 2 tbsp. sticky syrup (agave, maple or sugar free maple)
  • 2 tbsp. almond milk
  • 1 tbsp. dairy free chocolate chips
  • 1 tbsp. ground flax + 2 1/2 tbsp. water
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. vanilla extract

Instructions

  1. Pre-heat oven to 350F and prepare a ramekin with non-stick spray.
  2. In a small bowl prepare your flax egg by stirring together ground flax and 2.5 tablespoons of water and let sit for 5 minutes.
  3. Meanwhile, in a large bowl, stir together oat flour, protein, baking soda, baking powder and coconut sugar.
  4. Combine your flax egg with the coconut oil, almond milk and syrup until combined and then add mixture to dry ingredients and stir until smooth.
  5. Melt chocolate chips in a microwave safe bowl in 10 second intervals.
  6. Once chocolate is melted, gently fold it into your batter - just until combined!
  7. Pour batter into ramekin and bake for 11 minutes.
  8. Remove from oven and let cool for 2 minutes. Use a knife to loosen the edges. Flip ramekin over to remove cake. Top with fruit or vegan ice cream.

Notes

flax egg can be replaced with 1 egg yolk if not vegan

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http://peanutbutterpluschocolate.com/healthy-single-serving-lava-cake-vegan-gluten-free/

Healthy Chocolate Vanilla Cake in a Jar

Take your cake anywhere with this incredibly delicious [and healthy] cake in a jar!

 

It makes a perfect gift.


 

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Or heck, throw it in your purse for a late night snack.

 

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Healthy Chocolate Vanilla Cake in a Jar

Yield: 2 standard mason jars or 4 small mason jars

Serving Size: 1/4 of a standard mason jar

Calories per serving: 205

Fat per serving: 7g

Carbs per serving: 22g

Protein per serving: 14g

Healthy Chocolate Vanilla Cake in a Jar

Deliciously healthy chocolate and vanilla cake to take with you on the go!

Ingredients

    Chocolate Layer
  • 1/2 c oat flour
  • 1/4 c coconut flour
  • 1 scoop protein powder (I used PEScience Frosted Chocolate Cupcake 30% off code PBCHOCO)
  • 1/4 c coconut sugar
  • 1/4 c plus 2 tbsp. pumpkin puree
  • 2 eggs, whole
  • 3 tbsp. cocoa powder
  • 1/4 c sticky syrup of choice (honey, agave, maple or sugar-free maple)
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
    Vanilla Cake
  • 1/2 c oat flour
  • 1/2 c almond flour
  • 1 scoop protein powder (I used PEScience Gourmet Vanilla 30% off code PBCHOCO)
  • 1/4 c coconut sugar
  • 1/4 c plus 2 tbsp. unsweetened apple sauce
  • 1/4 c sticky syrup of choice (honey, agave, maple or sugar-free maple)
  • 1 egg, whole
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3 tbsp. sprinkles (optional)

Instructions

  1. Pre-heat oven to 350F and prepare 2 standard size or 4 small mason jars with non-stick spray and set aside.
  2. In a large bowl, sift all your dry chocolate cake ingredients together.
  3. In another bowl, whisk together your eggs, sticky syrup and pumpkin until smooth then combine your wet ingredients with your dry ingredients until smooth.
  4. Pour your chocolate batter into a zip-lock bag or piping bag and set aside.
  5. In a large bowl, sift all your dry vanilla cake ingredients together.
  6. In another bowl, whisk together your eggs, sticky syrup and apple sauce until smooth then combine your wet ingredients with your dry ingredients until smooth.
  7. Pour your vanilla batter into a zip-lock bag or piping bag and set aside.
  8. Cut off the corner of each bag of batter and pipe a thin chocolate layer on the bottom of the mason jars then pipe vanilla batter and then more chocolate. Repeat until you have used all of the batter.
  9. Your mason jars should not be more than half full.
  10. Place the jars in the center of the oven on a baking sheet.
  11. Bake for 30-32 minutes.
  12. Let cool before topping with whipped cream and sprinkles.

Notes

Macros counted using sugar-free maple syrup

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http://peanutbutterpluschocolate.com/healthy-chocolate-vanilla-cake-in-a-jar/

Healthy Pumpkin Cinnamon Roll Cake for One {Vegan-Paleo-GF}

Hello November. The news on the street is that pumpkin is out and peppermint is in. Well, forget that! I’m still not over pumpkin.

 

PUMPKIN is LIFE!


 

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Sometimes I bake enough to feed a small country and sometimes I bake just enough to serve myself. Single serving dishes are always better because:

Less clean up.

Portion control (for the ones who need it-I’m talking to myself here)!

Less cooking time.

 

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This adorable little pint size cake is gluten-free, vegan and paleo with the added bonus of being extra moist!

 

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I used PEScience protein powder get 30% OFF using code PBCHOCO.

 

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Healthy Pumpkin Cinnamon Roll Cake for One {Vegan-Paleo-GF}

Yield: 1

Serving Size: 1

Calories per serving: 226

Fat per serving: 12g

Carbs per serving: 20g

Protein per serving: 19g

Healthy Pumpkin Cinnamon Roll Cake for One {Vegan-Paleo-GF}

Single serve healthy pumpkin cinnamon roll cake drizzled with vanilla icing. Made gluten-free, vegan and paleo!

Ingredients

  • 2 tbsp. coconut flour
  • 1/2 scoop protein powder (16g) I used PEScience get 30% code PBCHOCO
  • 1 tsp. coconut sugar
  • 2 tbsp. pumpkin puree
  • 1 tsp. avocado oil or coconut oil, melted
  • 1/4 c plus 3 tbsp. almond milk
  • 1/2 tsp. cinnamon
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
    Icing
  • 1 tbsp. vanilla protein powder
  • 1 tsp. coconut oil, melted
  • 3 tsp. almond milk

Instructions

  1. Pre-heat oven to 350F and prepare a small ramekin with non-stick spray.
  2. In a bowl, sift all dry ingredients together.
  3. Add wet ingredients and stir until smooth.
  4. Pour batter into ramekin and bake for 20-22 minutes.
  5. Let cool.
  6. Stir together icing and drizzle over cake.
  7. Enjoy!
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Healthy Chocolate Peanut Butter Tart

How many different ways can I put chocolate and peanut butter together? I’ll let you know the answer when I finally peak but as of right now I have no plans on stopping.

 

Chocolate Peanut Butter Tart coming at you hard! This treat is vegan (use a PEScience Vegan protein) and gluten free. Double yay! I also used an avocado oil from Better Body Foods in the crust which was a nice change from coconut oil.


 

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Get 30% OFF all PEScience products by using code PBCHOCO.

 

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Healthy Chocolate Peanut Butter Tart

Yield: 6 pieces

Serving Size: 1 peice

Calories per serving: 205

Fat per serving: 13g

Carbs per serving: 11g

Protein per serving: 12g

Healthy Chocolate Peanut Butter Tart

Low carb Chocolate Peanut Butter Tart made healthy using only whole food ingredients.

Ingredients

    Crust
  • 1 c almond flour
  • 2 tbsp. coconut flour
  • 1 tbsp. maple syrup or sugar-free maple syrup
  • 1 tbsp. avocado oil or coconut oil
    Filling
  • 1/2 c powdered peanut butter
  • 1 scoop chocolate protein powder (I used PEScience Chocolate Peanut Butter Cup 30% off code PBCHOCO)
  • 2 tbsp. unsweetened cocoa powder
  • 1/2 c plus 1 tbsp. almond milk
  • flaked salt for sprinkling

Instructions

  1. Pre-heat oven to 325F and prepare a small pan with non-stick spray.
  2. In a bowl, mix together all crust ingredients until a dough forms.
  3. Press dough into the bottom of the pan and slightly up the sides. This will be a very thin layer.
  4. Bake crust for 5 minutes and then let cool completely.
  5. Whisk together all filling ingredients.
  6. Pour filling into the crust. Cover and place in the freezer for 30 minutes.
  7. Remove from freezer and sprinkle with flaked salt.
  8. Cut into 6 pieces and serve.
  9. Store in the freezer.
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http://peanutbutterpluschocolate.com/healthy-chocolate-peanut-butter-tart/

Healthy Banana Gingerbread Cake

Before using up your extra ripe bananas on plain old banana bread, try adding a little spice and a little molasses to have the ultimate banana-gingerbread experience!

 

Molasses is one of my favorite sugars to work with because of how distinct the flavor is. Unlike honey or agave, molasses is very potent and can always be detected when used in a recipe. It’s mid-October so it’s totally cool that I’m transitioning from pumpkin to gingerbread flavored desserts, right? I just couldn’t wait! I love the Holiday Season and I believe it Starts October 1st!


 

 

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This cake is so delicious as is so I chose opted out of icing and instead dusted it with a little vanilla protein powder.

 

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I know I’ve mentioned this before but PEScience Snickerdoodle protein powder goes so well with holiday flavors like pumpkin or gingerbread and will sweeten your recipes without all the added sugar and you can get 30% off all PEScience products by using code PBCHOCO.  WIN!

 

Healthy Banana Gingerbread Cake

Yield: 12 pieces

Serving Size: 1 pieces

Calories per serving: 129

Fat per serving: 3g

Carbs per serving: 18g

Protein per serving: 8g

Healthy Banana Gingerbread Cake

Deliciously moist molasses banana cake dusted with sweet vanilla protein.

Ingredients

  • 2 bananas, ripe
  • 1/2 c egg whites
  • 2 eggs, whole
  • 1/4 c blackstrap molasses
  • 1/2 c almond milk
  • 2 tsp. vanilla extract
  • 1 c oat flour
  • 1/4 c almond flour
  • 1/4 c coconut sugar
  • 1/2 c protein powder (I used PEScience Snickerdoodle get 30% off code PBCHOCO)
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg

Instructions

  1. Pre-heat oven to 350F and prepare two round 8 inch pans with non-stick spray.
  2. In a mixer, beat bananas, eggs, almond milk, molasses and vanilla extract until fluffy.
  3. In a bowl, sift together the flours, protein, coconut sugar, spices, baking soda and baking powder.
  4. Stir the dry ingredients into the wet ingredients until combined.
  5. Pour half of the mix into one pan and half into the other.
  6. Bake for 24-27 minutes.
  7. Let cool completely before dusting with vanilla protein powder or powdered sugar and serving.
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http://peanutbutterpluschocolate.com/healthy-banana-gingerbread-cake/

 

 

Healthy Single-Serving Peanut Butter Chocolate Chip Cake

I don’t have a lot to say about this decadent cake for one.

 

And honestly, I do I even need to?

 


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I mean, it’s a peanut butter cake with chocolate chips—no sharing required! I think it speaks for itself.

 

I will say that this cake was not made in a microwave because frankly, I really don’t care for microwaved cake. If I’m going to have cake, I’m going to take the extra few minutes and let it bake itself to perfection in the oven!

 

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You’re welcome!

 

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Healthy Single-Serving Peanut Butter Chocolate Chip Cake

Yield: 1

Serving Size: 1

Calories per serving: 392

Fat per serving: 23g

Carbs per serving: 26g

Protein per serving: 20g

Healthy Single-Serving Peanut Butter Chocolate Chip Cake

An easy recipe for a single serving healthy peanut butter cake with chocolate chips made using only whole food ingredients.

Ingredients

  • 2 tbsp. oat flour (gluten free if necessary)
  • 1/2 scoop protein powder (I used PEScience Chocolate Peanut Butter Cup 30% OFF code PBCHOCO)
  • 1 tbsp. coconut sugar
  • 1 tbsp. powdered peanut butter
  • 1 tbsp. coconut oil, melted
  • 2 tbsp. sticky syrup, I used sugar-free maple syrup
  • 1 tbsp. mini chocolate chips
  • 1 egg yolk
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. vanilla extract

Instructions

  1. Pre-heat oven to 350F and prepare a 1-cup ramekin with non-stick spray.
  2. In a bowl, sift together all dry ingredients (oat flour, protein, powdered peanut butter, coconut sugar, baking powder and baking soda).
  3. In another bowl, stir together coconut oil, vanilla extract and sticky syrup.
  4. Pour coconut oil mixture into the dry mixture and stir using a fork.
  5. Add the egg yolk and continue mixing until completely incorporated.
  6. Fold in chocolate chips.
  7. Pour dough into ramekin and bake for 12-14 minutes.
  8. Let cool and enjoy!
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http://peanutbutterpluschocolate.com/healthy-single-serving-peanut-butter-chocolate-chip-cake/

The Best Ever Healthy Pumpkin Chocolate Cake

Although it’s still August, I’m considering today my own official first day of Fall for a couple of reasons:

  1. The weather made a drastic change today. There was a crisp chill in the air with a light breeze and a few clouds (A.K.A. Fall in Los Angeles).
  2. I made my first pumpkin treat of the season so if that doesn’t qualify, then I don’t know what does.

 

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I present to you Healthy Pumpkin Chocolate Cake in all it’s glory. Holy cow, where do I even begin?  Would you believe me if I said this is hands down the most delicious cake I’ve ever made? Well believe it because I sure do! This decadent cake has a similar texture to a pound cake or loaves at Starbucks. *drool*

Extra moist, naturally sweet and made with all whole food ingredients, basically this cake is to die for and a perfect dessert for an upcoming Autumn BBQ.

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I used PEScience Select Whey Protein Powder (Snickerdoodle and Chocolate Frosted Cupcake) you can get 30% OFF using code PBCHOCO on their website!

 

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The Best Ever Healthy Pumpkin Chocolate Cake

Yield: 12 pieces

Serving Size: 1 slice

Calories per serving: 137

Fat per serving: 5g

Carbs per serving: 15g

Protein per serving: 9g

The Best Ever Healthy Pumpkin Chocolate Cake

A decadent pumpkin treat layered with chocolate and spices! Perfect way to ring in the Fall season!

Ingredients

    Pumpkin Layer
  • 1/2 c oat flour
  • 1/2 c almond flour
  • 1 scoop protein powder (I used PEScience Snickerdoodle 30% OFF code PBCHOCO)
  • 1/4 c all natural sugar-free maple syrup*
  • 1/4 c plus 2 tbsp. pumpkin puree
  • 1/4 c coconut sugar*
  • 1 egg, whole
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 1 tsp. baking powder
    Chocolate Layer
  • 1/2 c oat flour
  • 1/4 c coconut flour
  • 1 scoop protein powder (I used PEScience Frosted Chocolate Cupcake 30% OFF code PBCHOCO)
  • 1/4 c coconut sugar
  • 1/4 c plus 2 tbsp. pumpkin puree
  • 2 eggs, whole
  • 3 tbsp. cocoa powder
  • 1/4 c all natural sugar-free maple syrup*

Instructions

  1. Pre-heat oven to 350F and prepare an 8x8 inch baking pan or loaf pan with parchment paper or non-stick spray.
  2. In a large mixing bowl, sift your dry pumpkin ingredients together and set aside.
  3. In a small bowl, whisk together your egg, pumpkin and maple syrup and then stir into dry ingredients just until combined.
  4. Pour pumpkin batter into the bottom of your pan.
  5. In a large bowl, sift your dry chocolate ingredients together and set aside.
  6. In a small bowl, whisk together your eggs, pumpkin and maple syrup and then stir into dry ingredients.
  7. Pour chocolate batter over pumpkin batter.
  8. Bake for 34-35 minutes. If the center is slightly sticky with a toothpick, that's okay it will come together.
  9. Remove from oven and let cool before cutting into 12 slices.
  10. Store in an airtight container for up to 5 days.

Notes

Sugar-Free Maple syrup can be replaced with pure maple syrup, agave or honey. Coconut sugar can be replaced with brown sugar or granulated sugar of choice.

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http://peanutbutterpluschocolate.com/the-best-ever-healthy-pumpkin-chocolate-cake/

 

 

 

Healthy Strawberry Protein Muffins

As much as I can’t wait for pumpkin lattes, leaves flooding the streets and Halloween decorations, I am having a tough time saying goodbye to summer.  All of my favorite fruits are in season during the summer months and I can’t help but to think I didn’t get quite get my fill of them.

As a tribute to summer, I made Healthy Strawberry Protein Muffins made with freeze dried strawberries. P.S. you can get freeze dried strawberries all year long! Yay!

 


Strawberry-Muffins

 

I placed one cup of freeze dried strawberries in my food processor on high until it turned to powder. I then stirred in all my dry ingredients.

 

Makes for a delicious looking batter and an even more flavorful muffin!

 

 

 

 

 

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These muffins aren’t like your supermarket muffins. Oh no, these muffins are made with only whole food ingredients and added protein powder to give you a little extra nutritional boost to keep you energized throughout the day.

 

I used PEScience Select Gourmet Vanilla protein powder. I find it bakes better than other protein powders on the market and tastes so sweet, you won’t need to add any extra sugar.

You can get 30% off all PEScience products by using code PBCHOCO on their website.

 

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Healthy Strawberry Protein Muffins

Yield: 4 muffins

Serving Size: 1 muffin

Calories per serving: 98

Fat per serving: 4g

Carbs per serving: 7g

Protein per serving: 11g

Healthy Strawberry Protein Muffins

Only 98 calories per delicious Strawberry Muffin. Made with all whole food ingredients and vanilla whey protein powder.

Ingredients

  • 1 c freeze dried strawberries
  • 2 tbsp. almond flour
  • 1 tbsp. coconut flour (I used Better Body Foods)
  • 2 tbsp. coconut sugar (I used Better Body Foods)
  • 1 tbsp. unsweetened applesauce
  • 1 scoop vanilla protein powder (I used PEScience Gourmet Vanilla 30% code PBCHOCO)
  • 1/4 c unsweetened almond milk
  • 1 tsp. vanilla extract (I used Better Body Foods)
  • 1 tsp. baking powder
  • 1 egg, whole
    Drizzle
  • 2 tbsp. vanilla protein powder
  • 2 tsp. freeze dried strawberry powder
  • 2-3 tbsp. water

Instructions

  1. Place your freeze dried strawberries in a food processor or blender on high until it turns to powder.
  2. Place 2 teaspoons of your freeze dried strawberry powder in a small bowl and set aside. This will be for your drizzle.
  3. In a large mixing bowl, stir together the rest of your strawberry powder, your coconut and almond flour, coconut sugar, protein powder and baking powder.
  4. Add your almond milk, applesauce, vanilla and egg. Whisk until smooth.
  5. Pour batter into 4 cupcake molds.
  6. Bake for 15-17 minutes.
  7. Let cool and stir together your drizzle ingredients.
  8. Pour drizzle over muffins and enjoy.
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http://peanutbutterpluschocolate.com/healthy-strawberry-protein-muffins/

 

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