1 scoop chocolate protein powder (I used BPI chocolate brownie)
1/2 cup oat flour
1/4 cup PB2 or any powdered peanut butter
2 tbs cocoa powder
1/3 JIF chocolate peanut butter whip
1/3 cup stevia
1/4 tsp. baking powder and baking soda
2 egg whites
1/3 cup plain greek yogurt
2 tbs sugar free syrup
Peanut Butter Frosting:
All I used was 1/3 cup PB2 and added small amounts of water at a time till I reached my desired consistency.
Pre heat oven to 325 degrees and lightly spray your mini muffin pan.
Add all of your wet ingredients together (eggs, syrup, JIF peanut butter whip, and greek yogurt) and mix until smooth. In a separate bowl, add and mix your dry ingredients ( protein powder, oat flour, PB2, cocoa powder, stevia, baking powder, baking soda). Pour your wet ingredients into the bowl of dry ingredients and whisk until batter is smooth and completely blended.
Pour batter into pan and bake for 12-15 minutes. Keep an eye on your pan! Goods with protein cook faster!
Remove and let cool. ♥
Each mini muffin 52 calories.