These Chocolate Protein Muffins with Peanut butter are loaded with protein and fiber. Made from Vega Chocolate Protein powder, spelt flour, oat flour, eggs and banana they make the perfect post-workout snack.
My husband and I are training for our first triathlon. I always wanted to do one so I convinced Adrian to do one with me this year. He wasn’t very convinced at first so I had to play the “it’s my 30th birthday” card, so he basically has no choice.
I am very excited and nervous at the same time. I love running and cycling but it is the swimming part that worries me. Anyway, we have been training a lot. Every day we tried to train at two different sports, meaning we run and swim or cycle and swim or run and cycle. By the end of our workouts, we are so hungry we would literally eat whatever is in front of us first. That’s why I decided to have something prepare in advance so that we wouldn’t have to reach to the first available option which most of the time was not healthy or not enough proteins to help us replenish.
These Chocolate Protein Muffins with Peanut Butter Frosting are low in calories, high in fiber and protein to keep us feel full for longer. We usually eat them along with some greek yogurt and fresh fruit.
My favorite thing about this muffins is the peanut butter frosting. I wasn’t very sure it was going to turn out good and it actually turned up being delicious! And the combination is just perfect! I mean chocolate and peanut butter? It’s a no brainer.
To make the frosting all you have to do is combine one can of coconut milk, 1/4 cup peanut butter and 2 tbsp agave in a stovetop. Then add arrowroot powder and boil. Stir frequently until you get a thicker consistency. Key: Make sure you place this in the fridge for at least 2 hours before spreading it to the cupcakes.
Each muffin is only 120 calories and has 3gr of protein. You can prepare them in less than 10 minutes and only takes a few minutes to bake.
Let me know in the comments if you make this recipe! I love to hear your thoughts!
Chocolate Protein Muffins with Peanut Butter Frosting
For the frosting
- 1 can full fat coconut milk
- 1/4 cup peanut butter
- 2 tbsp. agave
- 1/3 cup arrowroot powder
For the muffins
- 1 cup spelt
- 1 cup oat flour
- 1 scoop vega chocolate protein
- 1 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 1/4 cup milk
- 2 smashed bananas
- 2 tbsp agave
- 1 tsp vanilla extract
- For the muffins:Preheat the oven to 365F degrees and line muffin tins with cupcake liners. In a large bowl whisk together the flours, vega protein, baking powder and salt. In a separate bowl beat together , eggs, milk, bananas, agave and vanilla. Turn off the mixer, scrape down the sides of the bowl and stir in the sour cream. Incorporate your wet ingredients to the dry ingredients and mix. Spoon the batter into the prepared muffin pan, filling each about 2/3rds full. Allow the cupcakes to cool in the muffin pan for at least 10 minutes, before adding the frosting. For the peanut butter frosting:In a small saucepan bring to a boil 1 coconut milk, peanut butter and agave. Add the arrowroot powder. Bring to low heat and continue to stir until you get a thick consistency. Transfer to a blender and blend. Place on the fridge for at least 2 hours before spreading to the muffins.