per 1 serving size (Recipe makes 12 servings)
Amount Per Serving
Calories 70
Calories from Fat 16
% Daily Values*
Total Fat 1.78
2.74%
Saturated Fat 0.49
2.45%
Polyunsaturated Fat 0.10
Monounsaturated Fat 0.16
Cholesterol 4.38
1.46%
Sodium 59.55
2.48%
Potassium 61.97
Total Carbohydrate 8.95
2.98%
Dietary Fiber 1.69
6.76%
Sugars 2.49
Protein 5.69
Vitamin A 0.45%
Vitamin C 1.84%
Calcium 3.75%
Iron 3.64%
* Nutritional Values are estimated and may vary
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!
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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