Chocolate Muffins With Peanut Butter Cheesecake Filling

³ Description

Raise your hand if you love chocolate, peanut butter, cheesecake, and muffins (raises hand). This recipes combines all of those fabulous flavors. These muffins are not only moist and fluffy but they are filled with a yummy peanut butter protein cheesecake filling.

² Ingredients

•  1 medium Egg
•  1/4 cup, mashed Cooked Pumpkin
•  1 tsp Cinnamon
•  2 tsp Vanilla Extract
•  1/2 serving (serving = 1 box) Labrada Nutrition Lean Body Protein Shake
•  2 serving (serving = 2 tbsp) Bell Plantation PB2 Powdered Peanut Butter
•  4 serving (serving = 1 tbsp) Baker's Corner Baking Cocoa
•  1 serving (serving = 1 cup) Silk Pure Almond Milk - Unsweetened Original
•  1/2 serving (serving = 8 oz) Chobani 0% Plain Greek Yogurt
•  2 serving (serving = 1/2 cup) Kodiak Cakes Power Cakes

q Directions

Chocolate muffins with a peanut butter protein cheesecake filling– makes 9

Muffins
1 cup kodiak cakes pancake and waffle mix
1 cup almond milk
1 tap vanilla
1 tsp cinnamon
1/4 cup baking cocoa
1/4 cup pumpkin purée
1/2 scoop chocolate protein powder (I used Jamie Eason leanbodyforher)

Filling
1/2 cup plain greek yogurt
1 tsp vanilla
1 egg
1 scoop leanbodyforher peanut protein (or 1/4 cup pb2 or another powdered peanut butter)

Directions

Get out two Bowls and Combine muffin ingredients in one bowl and filling ingredients in another. Fill your muffin cups half way, place a spoonful of your filling in the center of the muffin, then cover with a couple spoonfuls of batter. Bake at 350 degrees F for ~25 minutes or until baked all the way through.

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