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Double Chocolate Peanut Butter Muffins

Yields: 12

Prep Time: 5min | Cook Time: 20min

Ingredients

• 1/4 cup cocoa powder
• 1/4 cup oat flour*
• 1/3 cup protein powder** (email us for our recommendation)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 tbsp coconut or brown sugar
• 1/2 cup all natural peanut butter
• 1/2 cup applesauce
• 2 tbsp honey
• 1 large egg
• 1 cup unsweetened almond milk (or other milk of choice)
• 1/4 cup dark chocolate chips

Instructions

1. Preheat oven to 350 degrees and line a muffin pan with foil liners (I highly recommend using foil liners so the muffins don’t stick, but if you don’t have any you can grease the pan well with coconut oil)
2. In a large bowl, mix together all dry ingredients except for chocolate chips and set aside.
3. In a medium bowl, mix together all wet ingredients until combined. Pour wet ingredients into your dry ingredients and mix until combined.
4. Fold in chocolate chips and pour into prepared pan.
5. Bake for 15-20 minutes or until a toothpick comes out clean. Best eaten within 24 hours or stored in the refrigerator for up to 3-4 days.

Notes

*blend regular old fashioned oats until you have a fine powder like flour. Measure after blending.
**If omitting the protein powder, reduce milk to 1/2 cup.