Protein Muffins with Peanut Butter and Chocolate Chips
Ingredients
Dry Ingredients
-
¾
cup
gluten-free baking flour blend or all-purpose flour
-
½
cup
Puori vanilla whey protein powder
-
½
teaspoon
ground cinnamon
-
½
teaspoon
baking soda
-
½
teaspoon
fine salt
Wet Ingredients
-
½
cup
natural peanut butter
-
1
cup
plain or vanilla Greek yogurt, 2% or full-fat
-
¼
cup
pure maple syrup
-
2
large
eggs
-
2
tablespoons
melted butter
-
2
tablespoons
avocado oil or olive oil
-
1
teaspoon
pure vanilla extract
Mix-ins and Toppings
-
½
cup
chocolate chips (optional)
-
to taste
none
chopped peanuts or chocolate chips (optional topping)
Instructions
- Preheat the oven to 350℉ and prepare a muffin tin.
- Combine the dry ingredients in a large bowl.
- In a separate bowl, mix the wet ingredients until well combined.
- Add the wet ingredients to the dry ingredients and stir gently until just combined.
- Divide the batter among the muffin cups, filling them about 3/4 full.
- Bake for about 13 to 16 minutes until the centers are slightly firm.
- Cool in the pan for 10 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
190
Total fat
10g
Total carbohydrates
14g
Total protein
9g
Sodium
186mg
Cholesterol
38mg
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