GF Dairy Free Peanut Butter Cup Workout Muffin

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Recipe:

Gluten Free King Arthur Muffin Mix

6 Tablespoon Coconut Oil

3 Tablespoon Collagen Protein Powder

1.5 Tablespoon (1 scoop) Vega Vanilla Protein PowderIMG_5029

2 Tablespoon Flax Meal

3 Organic Eggs

1 Banana

4-6 Mini Peanut Butter Cup per Muffin (we like the kind at Trader Joes… the teeny tiny ones similar to chocolate chips in size)

Toppings: Mini Peanut Butter Cups

Makes 15

Directions:

  1. In a glass bowl add the dry ingredients:

– Muffin Mix

– Vega Vanilla Protein Powder

– Collagen Protein Powder (Grass Fed)

– Organic Flax Meal

2.   In a separate bowl:

– Melt the Coconut Oil ( about 40 seconds in the microwave )

– Quickly Whisk Coconut Milk into melted Coconut Oil

– Add/Whisk Eggs in immediately until completely mixed together

– Room Temperature is ideal so the Coconut Oil stays melted!

3. Combine wet ingredients into the dry ingredients bowl.
-Make a hole in the center of the dry mix and pour the wet  ingredients in while whisking to blend.

– Take 1 mashed Banana and mix it in completely

– Grease a 12-muffin tin with Coconut Oil Spray

– Fill each 1/3 with batter

– Add 4-6 Mini Peanut Butter Cup to each 1/2 filled muffin

– Add more batter to fill just below rim

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4. Sprinkle PB cup toppings on before baking.

5. Let muffin pan rest for 15 minutes before baking

6. Bake for 18 minutes in a 350 degree preheated oven ( Check occasionally to ensure the tops don’t brown too much )

7. Remove from oven and cool for 15-20 minutes before placing muffins on a cookie rack

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