If it's not a Costco chocolate muffin the size of my head, I don't want it.
I'm kidding! The way that muffin would make me feel a few hours after eating it wouldn't be worth it, so I went on a mission to find something that satisfied that chocolatey muffin flavor without 1.) the added fat and calories and 2.) the gluten!
Gluten is inflammatory for many people, so any opportunity to maneuver a baked good without it is a win, in my book. Try these peanut butter chocolate protein muffins this week, and let me know what you think! I'm in love!
Macros per serving: ( 2 F / 16 C / 24 P )
- two scoops of chocolate protein powder
- 1/2 cup oats
- 2 tbsp baking stevia
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- two egg whites
- one large ripe banana
- 1/2 cup unsweetened applesauce
- 2 tbsp almond milk
- 4 tbsp PB2
Preheat the oven to 350 degrees.
Mix ingredients and spray muffin tin or add baking liners.
Fill cups 1/2 full.
Bake for 20-25 minutes or until a toothpick comes out clean.