Ingredients

Dry:



• 1 scoop Molten Chocolate Whey (30g)
• 10g Cocoa Powder
• 3g Splenda
• 3g Baking Powder
• 10g powdered peanut butter (German Chocolate Cake)

Wet:

• 1 Egg
• 
1 Egg White
• 25g Greek Yogurt

DIRECTIONS

Pre-heat oven to 350 degrees.

Mix all dry ingredients in one bowl (Whey, powdered peanut butter , Baking Powder, Splenda, Cocoa Powder). In a separate bowl, combine the wet ingredients (egg, egg white, and greek yogurt)
.

Simply add the dry ingredients to the wet, and then mix/stir until batter is formed.

Take a muffin pan and coat with cooking spray, or use muffin liners.

Fill each muffin tin (coated or lined) about halfway. You don’t want the muffins to overflow while baking.

Bake for 10-15 minutes, or until toothpick comes out clean.

Allow the muffins to cool for 5 minutes, then take out of liner/ muffin pan and enjoy!

MACROS

Calories: 320

Protein: 40g

Carbs: 17g

Fat: 10g