Chocolate Peanut Butter Protein Muffins

I had my weekly personal training session this morning. It never ceases to amaze me that even after 3.5 years of consistent training with my trainers, they are still able to come up with new ways to torture me (Who am I kidding?? I love every second of it!) each week. Today was chest day; we went heavy weight/low reps. In honor of hitting a new PR for the chest press, I came home and made myself a special treat. I used Jamie Eason’s Chocolate Protein Bars as a base and made a few minor modifications, replacing some of the oat flour with a mix of peanut flour & almond meal, switching up the flavor of the protein powder, and adding a bit of buttermilk to help tenderize the muffins.

Chocolate Peanut Butter Protein Muffins

Adapted from here
Makes 10 Muffins

3/4 cup oat flour
2 tbsp peanut flour
2 tbsp almond meal
1 scoop chocolate protein powder (I used MRM 100% All Natural Whey in Dutch Chocolate)
1 scoop chocolate peanut butter protein powder (Dymatize Elite Gourmet Chocolate Peanut Butter)
10 packets Truvia
½ tsp baking soda
¼ tsp salt
3 tbsp cocoa powder
1/2 cup liquid egg whites
7 oz banana mixed berry flavored baby food
4 oz water
1 tbsp low fat buttermilk


Preheat oven to 350 degrees. Prepare a muffin tin; I find it’s best to either use silicone bakeware or foil cupcake liners with the white paper insert removed when baking with protein powder.
Mix dry ingredients together in a large bowl.
Mix wet ingredients together in a medium sized bowl.
Add wet ingredients to dry ingredients and mix together. Do not over mix.
Spoon muffin batter into prepared muffin tin.  Bake for approximately 20 minutes in preheated oven. They are done when a toothpick inserted into the middle of a muffin comes out almost clean; a few crumbs sticking to the toothpick are okay.

Calories: 66
Fat: 1g
Carbohydrates: 9g
Protein: 6g
Calculated on Sparkrecipes.com

These are good plain, but they are even better topped with peanut butter. But then again, what ISN’T better with peanut butter??