Chocolate Peanut Butter Muffin-Cakes

³ Description

These aren't quite sweet enough to be a cupcake but the yummy peanut butter frosting isn't very muffin-like. Bananas make these nice and moist!

² Ingredients

•  1/2 tablespoon Reduced Sodium Peanut Butter
•  2 large Egg White
•  0.67 cup, mashed Bananas
•  2 serving (serving = 1 tbsp) Hershey's Natural Unsweetened Cocoa
•  0.1875 serving (serving = 1 cup) Blue Diamond Almond Breeze Unsweetened Vanilla Milk
•  4 serving (serving = 1/8 tsp) Clabber Girl Double Acting Baking Powder
•  1.5 serving (serving = 2 tbsp) Bell Plantation PB2 Powdered Peanut Butter
•  1 serving (serving = 16 chips) Ghirardelli 60% Cacao Bittersweet Chocolate Chips
•  1.33 serving (serving = 1/2 cup) Bob's Red Mill Old Fashioned Rolled Oats
•  1.5 serving (serving = 1 scoop) Cellucor Cor-Performance Whey Peanut Butter Marshmallow

q Directions

1. Pre-heat oven to 350 degrees.
2. In a food processor or Nutribullet, mill 2/3 cup rolled oats until they form a fine powder. 3. Add in 1 scoop protein powder, 2 tbsp cocoa, 2 tbsp PB2, 1/2 tsp baking powder, 2/3 cup mashed banana, 2 egg whites
and 2 tbsp almond milk and mix well.
4. Spray mini-muffin tin with non-stick cooking spray and spoon muffin-cake mix into tin. Bake at 350 degrees for 13-15 minutes.
5. In a small bowl, combine 2 tbsp protein powder, 1 tbsp PB2, 1/2 tbsp peanut butter, and 2 tbsp almond milk. Once muffin-cakes have cooled, top with peanut butter mixture and melted chocolate chips.

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