Peanut Butter Stuffed Chocolate Protein Muffins

Peanut butter stuffed muffins … that is all 👌 Peanut butter and chocolate together are my favourite!

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These turned out quite dense but just delicious!

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Here is the recipe.

Ingredients:

PB protein center:

•¾ cup vanilla protein (Vega used)
•¾ cup creamy peanut butter
•2 Tbsp coco oil, at room temperature
•½ tsp vanilla extract

Muffins:

•1⅔ cups organic whole wheat flour
•¾ cup organic cocoa powder
•1 Tbsp baking powder
•1 tsp cinnamon
•Dash salt
•1 cup plain 0% greek yogurt
•½ cup + 2 Tbsp almond milk
•1 tsp vanilla extract
•½ cup scant coco oil, at room temperature
•½ cup xylitol
•½ cup coconut sugar
•2 large eggs

Frosting:

•250g cream cheese, at room temperature
•½ cup creamy peanut butter
•½ cup vanilla protein
•½ cup plain 0% greek yogurt
•1-2 Tbsp maple syrup (optional)

Method:

Preheat oven to 350°. Line 22 cupcake tins with a double layer of paper liners.

For filling:

Combine protein, peanut butter, coco oil and vanilla in bowl. Beat on medium speed until well combined and mixture holds together. Roll into 22 balls, place on parchment lined baking sheet and chill in freezer while you make batter (15-20 minutes).

For Batter:

Combine flour, cocoa powder, baking powder, cinnamon and salt in a medium bowl with whisk. In a liquid measuring cup, stir together greek yogurt, milk and vanilla. In large bowl, beat coco oil and sugar on medium-high until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down bowl as needed. Add greek yogurt mixture to sugar mixture and combine. Create well in dry ingredients and add wet, with mixer on low speed or by hand mix just until incorporated. Spoon a tablespoon or two of batter into liners. Place one chilled ball of peanut butter filling into each cupcake well and top with remaining batter. Bake for 12-18 minutes, or until toothpick comes out clean. Cool in pan for 5-10 minutes, then transfer to wire rack and cool completely before frosting.

For frosting:

Beat together cream cheese, peanut butter, protein powder and greek yogurt until smooth. Pipe frosting onto cooled muffins and eat! Add sprinkles If desired.

Yield 22

Recipe notes: If you don’t want to use protein, replace with powdered sugar. Xylitol can be replaced with any granulated sugar as well.

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Chocolate Peanut Butter Protein Truffles

Always looking for a healthy high protein snack and I could live off chocolate and peanut butter! Here’s a healthy high protein recipe for you!

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Chocolate Peanut Butter Protein Truffles

➡Ingredients:
•1/2Cup peanut butter
•1/2Cup powdered peanut butter (PB2)
•1/2Cup chocolate whey protein
•2Tbsp maple syrup
•1tsp pure vanilla extract
•1/4Cup + 1Tbsp almond milk

Drizzle:
•2Tbsp chocolate chips, melted

Method:
Combine all ingredients in stand mixer or use hand mixer until well combined. Roll into tablespoon size balls and place on parchment lined sheet. Place in fridge while you melt your chocolate. Melt chocolate over double boiler or in microwave. Drizzle over balls. Store in fridge. Yield 12.

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Enjoy

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Orange Coconut Peanut Butter Balls

It’s world vegan month and I love creating raw vegan treats so I whipped up these masterpieces! Adapted somewhat from my lemon coconut truffles. These seriously  take 5 minutes to make!

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Recipe:

Ingredients:

•1/2 cup almond meal
•1/2 cup coconut flour
•2 Tbsp extra virgin coconut oil
•3 Tbsp peanut butter (or any nut/seed butter)
•1Tbsp maple syrup
•1tsp pure vanilla extract
•2Tbsp fresh squeezed orange juice
•1tsp orange zest
•Dash pink Himalayan salt
•Chocolate chips as desired

Method:
Place all ingredients except chocolate chips in food processor and pulse into well combined, should look somewhat crumbly but will stick together. Roll into 10 balls, place on parchment lined sheet and stick with chocolate chips if desired (if you add chocolate chips before rolling they will be harder to roll as they kinda fall apart *I did this-just extra careful). Enjoy! Store in fridge.

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