Choco-Nutty Muffins

³ Description

A deliciously fluffy, soft and melt in your mouth type of muffin. A muffin that is chocolate and peanut butter?! Yeah, I'm In!

² Ingredients

•  1/2 serving (serving = 1/2 cup uncooked) Trader Joe's Rolled Oats
•  1 serving (serving = 1/2 cup dry) Quaker Old Fashioned Oats
•  1 serving (serving = 1 serving (122 g)) Applesauce Unsweetened
•  1 serving (serving = 1 scoop) Dymatize Nutrition Elite Whey Protein Isolate - Gourmet Vanilla
•  1 serving (serving = 1 tbsp) Hershey's Natural Unsweetened Cocoa
•  2 serving (serving = 2 tbsp) Bell Plantation PB2 Chocolate Powdered Peanut Butter
•  1/2 serving (serving = 2 tbsp) Bob's Red Mill Organic High Fiber Coconut Flour
•  1/2 serving (serving = 1 cup) Trader Joe's Greek Style Nonfat Yogurt - Plain
•  0.3 serving (serving = 1 tbsp) Bob's Red Mill Xanthan Gum
•  1/2 serving (serving = 1 cup) Blue Diamond Almond Breeze Unsweetened Vanilla Milk
•  1 serving (serving = 1 tsp) McCormick Pure Vanilla Extract
•  4 serving (serving = 1/2 tsp) Truvia Baking Blend
•  1 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
•  1 large Egg White

q Directions

1. Preheat oven to 350F.
2. Spray your nonstick cupcake pan with Pam.
3. Mix drys and liquids seperately.
4. Fold in the liquid to the dry, incorporating the air + the xanthum gum will make it all fluffy and gooey.
5. (Add chocolate chips, or peanutbutter chips if you are feeling a little crazy)
6. Get your ice cream scooper to evenly distribute your muffins.
7. Put in oven for 15 minutes.
8. Let cool, and ENJOY!