Chocolate Peanut Butter Breakfast Muffins
@the.diet.chef
INGREDIENTS
| Old Fashioned Oats | 3 1/2 Cups |
| Unsweetened Cocoa Powder | 2 Tbsps |
| Semi-sweetened Mini Chocolate Chips | 3/4 Cups |
| Baking Powder | 1 Tsp |
| Isopure® Low Carb Chocolate Peanut Butter Protein Powder | 1 1/2 Scoops |
| Stevia Sugar Blend (Truvia) | Heaping 1/4 Cup |
| Mashed Bananas | 2 Medium |
| Unsweetened Almond Milk | 2 Cups |
| Peanut Butter | 1/2 Cup |
INSTRUCTIONS
-Pre-heat oven to 375 Degrees.
-Add all ingredients to a large bowl.
-Mix until well combined, and a thick batter forms.
-Once combined, line a 12 slotted muffin tray with paper muffin cups, and add the batter evenly be-tween the trays (fill all the way to the top).
-Bake for around 25 minutes.
-Once the muffins are done baking let them cool down completely in the muffin tray itself.
-Once cooled, store in an air-tight container for several days. This recipe makes 12 servings.
Because culinary technique may vary, the nutritional information provided for this recipe is estimated and should not be construed as a guarantee.
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