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 cupoat flour
1/3 cupcoconut oil
2 tspbaking powder
1 tspliquid stevia
1 servingvanilla vegan protein powder
2 tspvanilla extract
1 cupunsweetened almond milk
1/4 cupstevia sweetened chocolate chips
1/2 cupNo Cow Brownie Batter Almond Fluffbutter
1 tsppowdered stevia
  1. Step 1:

    Preheat your oven to 350° Fahrenheit and in a bowl mix oil, flour, baking powder, protein powder and stevia.

  2. Step 2:

    Add almond milk, vanilla extract and mix until smooth texture forms.

  3. Step 3:

    Using a rubber spatula, fold chocolate chips into your batter.

  4. Step 4:

    Scoop batter into your mini muffin tin to fill ¾ the way and bake for 12 minutes.

  5. Step 5:

    While the muffins are baking, mix the Fluffbutter and stevia to create frosting.

  6. Step 6:

    Let your muffins cool for about 10-15 minutes and frost with the nut butter frosting. Eat and enjoy warm!

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