Peanut Butter Cookie Muffins

³ Description

Need I say more? The description says it all! Also with added protein as an option!

² Ingredients

•  0.12 serving (serving = 1/2 cup dry) Quaker Old Fashioned Oats
•  0.3 serving (serving = 1 tbsp) Bob's Red Mill Xanthan Gum
•  1/2 serving (serving = 2 1/2 tbsp) Navitas Naturals Organic Raw Cacao Powder
•  1/2 serving (serving = 1 cup) Dannon Greek Yogurt - Vanilla
•  1 serving (serving = 1 tsp) McCormick Pure Vanilla Extract
•  1/2 serving (serving = 1 cup) Silk Pure Almond Milk - Unsweetened Vanilla
•  1 serving (serving = 3 tbsp) Egg Beaters 100% Liquid Egg Whites
•  1 serving (serving = 1/2 cup) Sun-Rype Unsweetened Apple Sauce
•  1 serving (serving = 1 scoop) Precision Engineered Whey Protein Powder - Creamy Vanilla
•  6 serving (serving = 1 packet) Pure Via Stevia
•  2 serving (serving = 2 tbsp) Bell Plantation PB2 Powdered Peanut Butter
•  1/2 serving (serving = 2 tbsp) Bob's Red Mill Organic High Fiber Coconut Flour
•  1.5 serving (serving = 1/3 cup) Quaker Old Fashioned Oats
•  2 serving (serving = 1/4 cup) Bob's Red Mill 100% Stone Ground Whole Wheat Pastry Flour

q Directions

Directions
Preheat oven to 350. Mix wet and dry ingredients separately. Begin to fold the wet ingredients into the dry, until you get a thicker consistency (almost like cookie dough batter but a little less dense). Grease your muffin sheet and fill cups about half way (I filled up about 9 tins). Let bake for 15 minutes (or tooth pick test). Mix greek yogurt, cacao and xantham gum. Ice muffins once they are cool, and enjoy!

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