chocolate peanut butter protein muffin recipe

Gluten Free Chocolate Peanut Butter Protein Muffin Recipe

chocolate peanut butter protein muffin recipeGrabbing breakfast on the go can be hard, a lot of the store bought ones are too sweet, full of bad ingredients and don’t really contribute to the fuel you need to get moving for the day. That’s why we set out to make some protein muffins using some of protein powder that Garden of Life sent me. These Chocolate Peanut Butter Protein muffins are probably one of the easiest muffin recipes I’ve ever made, they’re full of flavor and are gluten free as well as dairy free. Put the flour mixes away get ready to enjoy some delicious muffins you can grab on your way out the door in the morning (or really for a snack later in the day!)

garden of life protein powder reviewIngredients:

chocolate peanut butter protein muffin recipeDirections:

  1. Preheat your oven to 400 degrees and line your muffin pan with papers or spray with cooking spray.
  2. Add all of your ingredients in your mixer bowl and mix until smooth, scrape down the sides and mix again until smooth.
  3. Spoon your muffin batter into each liner until 2/3 of the way full. Bake for 15-17 minutes until a tester comes out clean.
  4. Cool in the pan for about 10 minutes and the move to a cooling rack until completely cool.

Gluten Free Chocolate Peanut Butter Protein Muffin Recipe

Gluten Free Chocolate Peanut Butter Protein Muffin Recipe

Ingredients

  • 2 ripe Bananas
  • 2 Eggs
  • 1 cup Peanut Butter & Co's Bees Knees Honey Peanut Butter (or plain peanut butter)
  • 1/2 cup Cocoa Powder
  • 2 level scoops of Garden of Life Chocolate Protein Powder
  • 1/3 cup Raw Honey
  • 2 tsp pure Vanilla extract
  • 1/2 tsp Baking Soda

Instructions

  1. Preheat your oven to 400 degrees and line your muffin pan with papers or spray with cooking spray.
  2. Add all of your ingredients in your mixer bowl and mix until smooth, scrape down the sides and mix again until smooth.
  3. Spoon your muffin batter into each liner until 2/3 of the way full. Bake for 15-17 minutes until a tester comes out clean.
  4. Cool in the pan for about 10 minutes and the move to a cooling rack until completely cool.
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Becky

Owner and Editor at Week99er
Becky is an interior designer, an adjunct professor, a foodie, a product reviewer and a gluten free blogger in Detroit, Michigan. Week99er is a family friendly site featuring products, events and recipes for your family. Contact her at [email protected]

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