Peanut Butter Protein Muffins

Sundays are for food prep and baking, and I find that if I make a batch of ‘clean cheats’ for the week, it helps keep me on track. It’s probably obvious but asides from Nutella, Peanut butter is another of my weaknesses..🙈 And so I made these peanut butter protein muffins which taste SO GOOD and have really decent macros. So simple to make, and you can put anything you want in them (I added a few blueberries) or on them-  I made them without a frosting but that can be easily added after if you want. Here’s the recipe!


Ingredients

  • 142g Jumbo Rolled Oats (blended to make oat flour)
  • 35g Protein (I used my Peanut Buttercup Trutein)
  • 20g Cocoa Powder (Green & Black’s)
  • 1 tsp Baking Soda
  • 1 Egg
  • 1/4 Cup of 0% fat yoghurt (I use Fage)
  • 22g Blueberries (can use anything and any amount you like- macros will differ)
  • 10g Coconut Oil
  • 1/4 Cup Sugar free maple syrup (about 60ml- I got mine from Muscle Foods)
  • 25g PB2 (could just use 12 tsp of peanut butter of choice but macros will be fair amount higher) or you could skip this bit and have plain muffins!
  • 170mls Unsweetened Almond Milk

Method

  1. Preheat oven to 170c. In one bowl, mix together the syrup, egg, greek yoghurt, blueberries, and coconut oil.
  2. In another bowl, mix protein, oat flour, cocoa powder and baking powder.
  3. Then slowly pour the wet ingredients into the dry, whilst adding the almond milk mixing as you go.
  4. Divide the batter into 12 muffin cases. Using the mixed up PB2 or peanut butter of your choice, place 1 tsp into the middle of each muffin mixture, pushing it down into the middle.
  5. Cook for 18 mins using the toothpick trick & make sure the it comes out clean!

Macros – Per muffin (makes 12)

Calories – 89

Fat – 3.1g

Carbs – 9.4g

Protein – 5.9g

Enjoy 😻

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