This is a favorite among my teenage athletes for a before-practice snack. I fill baggies with these and throw them in the freezer. The kids grab a baggie on the way to school and the mini muffins are thawed out and ready to eat before the end of the day.
Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 cup chocolate chips
- 0.5 cups vanilla whey protein powder
- 0.5 cups white sugar
- 0.25 cups unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 cup milk
- 1 cup peanut butter
- 3 eggs
- 0.5 cups vegetable oil
- 0.5 cups plain yogurt
Instructions
-
1
Preheat oven to 400 degrees F (200 degrees C). Grease mini muffin cups.
-
2
Combine whole wheat flour, all-purpose flour, chocolate chips, protein powder, sugar, cocoa powder, and baking soda in a large bowl.
-
3
Whisk milk, peanut butter, eggs, oil, and yogurt in another bowl until smooth. Pour over flour mixture and stir until batter is just blended. Fill muffin cups 3/4 of the way full.
-
4
Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 10 minutes. Cool in the muffin pans for 10 minutes before removing to a wire rack until completely cooled, about 20 minutes.
Nutrition Facts
Per serving
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