Chocolate Peanut Butter Power Muffins

• Vegetarian

• Refrigerated

  • 1 cup (8 large egg whites, large

• Canned Goods

  • 1/2 cup Applesauce, unsweetened
  • 90 g Chocolate protein powder

• Condiments

  • 1/2 cup Peanut butter, natural
  • 3/4 cup Pyure organic stevia blend

• Baking & Spices

  • 1 tsp Baking powder
  • 1/4 cup Cocoa powder, unsweetened
  • 2 cups Pancake mix
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup Cashew milk, unsweetened

Found on noexcusesnutrition.com

Description

Ingredients

• 2 cups pancake mix (I used Kodiak Cakes Power Cakes Flapjack & Waffle Mix)
• 90g chocolate protein powder (I used Dymatize ISO-100 Fudge Brownie)
• 3/4 cup Pyure organic stevia blend = 1 1/2 cup baking stevia or granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 tsp. baking powder
• 1/2 tsp. salt (optional)
• 1 cup unsweetened cashew milk (or milk of choice)
• 1 cup (8 large) egg whites
• 1/2 cup natural peanut butter
• 1/2 cup unsweetened applesauce (or 1/4 cup oil, 1/4 cup peanut butter)
• 1 tsp. vanilla extract (optional)

Directions

• Preheat oven to 350 degrees F. Whisk together dry ingredients (through salt) in a large mixing bowl. Add wet ingredients (through vanilla) and mix until just combined (over-mixing = tough muffins). Lightly coat wells of muffin pan with cooking spray and fill wells to the brim with batter. Bake 15-20 minutes until center is just barely set to the touch (over-baking = dry muffins). Let muffins cool for 5-10 minutes before removing from pan. Enjoy! Store in the fridge up to a week or in the freezer up to one month (no preservatives).