As with many of you who are working on developing a little more lean muscle, I am always looking for “healthier” alternative snacks. Recently I came across a recipe for High Protein, Vegan, Paleo, Chocolate Chip Muffins. I was ready to try them out with a few minor modifications. The original recipe called for Nut Butter, which is typically high in fat, so I decided to go with a substitute that had a little less of a fat-impact. I have had a lot of success using PB2 in other recipes so I figured I would try it out in this one. I must say, I was pleasantly surprised with the end-result and because of that I would love to share the recipe with all of you.
Makes 8 Muffins or 12 Mini-Muffins
Ingredients
- 2 Scoops Optimum Nutrition Whey Protein French Vanilla Creme (you are welcome to try this with other brands, but I had great success with this one)
- 1 tsp Baking Powder
- 1/2 Cup Almond Flour
- 1/2 Cup PB2 Peanut Butter (I mixed 1/2 cup of the PB2 powder with 1/4 cup of water and mixed it to create a very runny peanut butter sauce)
- 1 Cup Unsweetened Applesauce
- 1/2 Cup Dark Chocolate Chips
Steps
- Preheat the oven to 350 degrees Fahrenheit and line a muffin pan with cupcake liners (as an alternative, you can spray the muffin pan with Pam)
- In a large mixing bowl, add your dry ingredients and mix well.
- Add PB2 and unsweetened applesauce and mix until fully combined. Add dark chocolate chips and mix well.
- Pour the batter into the cupcake lines (or greased muffin pan) and bake for 10-15 minutes. Check at 10 minutes and test with a toothpick. If it comes out clean, remove immediately and allow to cool for 5 minutes before transferring to a wire rack to cool completely
Nutritional Information (12 Mini Muffins)
- Total Fat – 6g
- Saturated Fat – 1.9g
- Cholesterol – 6.7mg
- Sodium – 95.7mg
- Total Carbs – 11.4g
- Fiber – 1.4g
- Sugars – 8.1g
- Protein – 6.7g
