Chocolate Chip Protein Muffins with Brownie Batter Frosting
Gluten Free & Vegan
Serves 24 mini muffins.
89.5 calories, 22.23g fat, 8g carbs, 2g net carbs, 8g protein, <.5g sugar per serving.
|1 cup||oat flour|
|1/3 cup||coconut oil|
|2 tsp||baking powder|
|1 tsp||liquid stevia|
|1 serving||vanilla vegan protein powder|
|2 tsp||vanilla extract|
|1 cup||unsweetened almond milk|
|1/4 cup||stevia sweetened chocolate chips|
|1/2 cup||No Cow Brownie Batter Almond Fluffbutter|
|1 tsp||powdered stevia|
Preheat your oven to 350° Fahrenheit and in a bowl mix oil, flour, baking powder, protein powder and stevia.
Add almond milk, vanilla extract and mix until smooth texture forms.
Using a rubber spatula, fold chocolate chips into your batter.
Scoop batter into your mini muffin tin to fill ¾ the way and bake for 12 minutes.
While the muffins are baking, mix the Fluffbutter and stevia to create frosting.
Let your muffins cool for about 10-15 minutes and frost with the Fluffbutter frosting. Eat and enjoy warm!