Peanut butter and chia seeds are two of my favorite things right now.
Last WIAW, I made a healthier chocolate protein “cakester.” This week I have a peanut butter and chia protein muffin. I was planning on making it into another variation of the cakester but I got lazy and just topped it instead of cutting it open.
They are so filling and delicious and this batch that I made, each one had about 120 calories, 5g each of fat and cars and 15 grams of protein. Again, these stats are going to vary based on the protein powder and such that you use. Make it your own and enjoy it. As always, thank you Jenn for hosting!Peanut Butter & Chia GF Protein Muffins Ingredients (Makes 3 cupcakes):
- 1/3 Cup of GF Vanilla Protein Powder (You can sub for peanut butter protein or use any GF flavored protein)
- 1.5 Tbsp of Smooth Peanut Butter (Plus a Tbsp extra for frosting)
- 1-2 Tbsps of Non-Dairy Milk
- 1 tsp of Chia Seeds
- 1 Whole Medium Egg
- 1/2 tsp Baking Powder
- 1/2 tsp Vanilla Extract
- 1-2 tsp of [Optional] Sweetner (honey, maple or Stevia will do)
- Dash of Sea Salt
- For the frosting, see below*
Preheat your oven to 350 degrees farenheit!
Mix everything well into a bowl until it forms a cake batter consistency. If you find that the batter is too liquidy, add some more protein powder. If you find it to be too thick, a little more milk will do! Divide the batter amongst THREE cupcake molds or small ramekins.
Place batter into the oven for about 10-15 minutes, checking every five. I will say it does depend on what you use. Place a toothpick [and see if it comes out clean] into one of the muffins to make sure it’s cooked. Remove from the oven and let it cool for about 10 minutes.
*For the frosting: Take 1 Tbsp of peanut butter, 1/8 tsp of vanilla extra, 1 Tbsp of protein powder and a splash of milk and mix together to make a frosting. You also can cut the muffin in half and make into a cakester. Either way you slice or don’t, it’s tastey!Question: What are some of YOUR current favorites right now?