CHOCOLATE PEANUT BUTTER POWER MUFFINS

June 06, 2016

CHOCOLATE PEANUT BUTTER POWER MUFFINS

I just love making muffins with pancake mix, and these Chocolate Peanut Butter Power Muffins came out absolutely delicious! I mean, what better flavor combo than chocolate and peanut butter? The texture also came out wonderful, soft and fluffy with a nice moist crumb. However, I should warn you: don’t over-bake these or they will come out a little dry (a common issue with whey baked goods). The center should be just barely set when you pull them out of the oven!

CHOCOLATE PEANUT BUTTER POWER MUFFINS

The base of this recipe is gluten-free pancake mix with Quest Protein Powder in Chocolate Milkshake. You can really use any brand of pancake mix that uses a flour that measures 1:1 like wheat flour (such as oat flour or rice flour, not almond or coconut flour!).

Which type of whey is best for baking?

You can also use whatever whey you have on hand, but some work better than others. Whey blends that combine whey isolate, casein, and milk protein work best for baking! Whey concentrate would be my second choice. Whey isolates do not work well for baking! The result always seems to turn out spongey and dry. You’ve been warned 😉

CHOCOLATE PEANUT BUTTER POWER MUFFINS

Sweetener substitutions

For this recipe I used my favorite organic stevia blend, which is twice as sweet as sugar with no bitter aftertaste. If using baking stevia, granulated erythritol, or any sweetener that measures like sugar, use twice as much by volume (2/3 cup). You can always adjust based on personal preference. Bear in mind, the muffins will taste less sweet once cooked!

Now, that’s a muffin top to admire…

CHOCOLATE PEANUT BUTTER POWER MUFFINS

Other substitutions

To add moisture without too much fat, I used equal parts unsweetened applesauce, nonfat plain Greek yogurt, and natural creamy peanut butter. Feel free to substitute the unsweetened applesauce for pumpkin or more peanut butter or Greek yogurt (but the texture won’t be the same)! You can swap the Greek yogurt for more of the other two as well.

The egg whites can also be substituted for one whole egg, a flax egg, or vegan egg replacer if you’re allergic to eggs.

CHOCOLATE PEANUT BUTTER POWER MUFFINS

The vanilla extract and chocolate chips are optional but recommended!

By the way, you gotta try these heated in the microwave for 20-30 seconds and smothered with melty peanut butter. Oh my gosh.

Last but not least, I highly recommend investing in some silicone muffin liners. You’ll never struggle with muffins sticking in your pan or peeling off paper liners again. I got mine off Amazon for like $12!

Here’s the recipe for these Chocolate Peanut Butter Power Muffins! Please leave a comment below if you try these 😉

This post contains affiliate links.

Chocolate Peanut Butter Power Muffins

These Chocolate Peanut Butter Power Muffins are made from pancake mix and gluten-free, protein packed, and absolutely delicious! Perfect for meal prep.
Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 large muffins
Calories 199kcal

Ingredients

  • 3/4 cup (90g) gluten-free pancake mix* I used Kodiak Cakes gluten-free mix
  • 1/2 cup (60g) chocolate whey protein blend (not isolate)* I used Quest protein in Chocolate Milkshake
  • 1/3 cup calorie-free sweetener* I used one that's twice as sweet as sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup (2 large) egg whites*
  • 1/3 cup natural peanut butter
  • 1/3 cup nonfat plain Greek yogurt*
  • 1/3 cup unsweetened applesauce*
  • 1/2 tsp. vanilla extract optional
  • 1/4 cup mini chocolate chips optional

*See blog post for substitutions.

    Instructions

    • Preheat oven to 375 degrees F.
    • Whisk together dry ingredients (through cocoa powder) in a large mixing bowl.
    • Add wet ingredients (through vanilla) and mix until just combined (don't overmix!).
    • Use silicone muffin liners (recommended) or coat six wells of muffin pan with cooking spray and fill to the brim with batter.
    • Bake 18-23 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 in an airtight container up to a week or in the freezer up to one month.

    Notes

    Calories (per muffin, minus optional ingredients): 199kcal, Fat: 8.9g, Sat fat: 2.3g, Carbs: 16g, Fiber: 4g, Sugar: 4g, Protein: 17g, Sodium: 240mg

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