Stuffed Peanut Butter Marshmallow Protein Muffins

³ Description

These are in the running for my favorite recipe ever. They're so moist they just melt in your mouth. Put these at the top of your "to-bake" list.

² Ingredients

•  0.35 serving (serving = 1/2 cup) Kraft Jet-Puffed Miniature Marshmallows
•  1/2 tsp Baking Soda
•  1 serving (serving = 1/4 cup) Walden Farms Calorie Free Pancake Syrup
•  0.67 serving (serving = 1 tbsp) Spectrum Organic Virgin Coconut Oil
•  1 serving (serving = 2 tbsp) Bob's Red Mill Organic High Fiber Coconut Flour
•  1 dash Sea Salt
•  1 serving (serving = 3 tbsp) Great Value 100% Liquid Egg Whites
•  4 serving (serving = 2 tbsp) Bell Plantation PB2 Chocolate
•  1 serving (serving = 1 tsp) McCormick Pure Vanilla Extract
•  1/8 serving (serving = 1 cup) Silk Pure Almond Milk - Unsweetened Vanilla
•  1 serving (serving = 1 scoop) Cellucor Cor-Performance Whey Peanut Butter Marshmallow
•  1/2 serving (serving = 8 oz) Chobani 0% Plain Greek Yogurt

q Directions

Recipe::
1 scoop (33g) @Cellucor Peanut Butter Marshmallow whey
1/2 cup (48g) chocolate PB2
2T (14g) coconut flour
1/2 tsp baking soda
Pinch Sea Salt
1/2 cup (115g) Greek yogurt
1/4 cup walden farms pancake syrup (or sweetner of your choice- honey would be great but will increase carbs)
3T (46g) liquid egg whites
~2tsp (10g) melted coconut oil
2T unsweet almond milk
1 tsp each vanilla & butter extracts
18 (10g) mini marshmallows
*Preheat oven to 325. In a medium bowl, Combine all the dry ingredients. Then stir in the wet. Divide batter amongst 6 greased muffin tins. Press 3 mini marshmallows into the center of each muffin until just the tops are sticking out. Bake 14-17 minutes until set.

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