PB2 Healthy Gluten Free Double Chocolate Chip Muffins
1 Banana medium
1 egg large
8 tbsp dry PB2 Almond mix with 6 tablespoons of water to reconstitute
1 tbsp coconut oil
1/3 cup cocoa powder
4 Stevia packets
1 teaspoon vanilla extract
1 salt pinch
1/4 cup chocolate chunks or chips Can use sugar chips, super dark chocolate chips- your choice
1 tbsp nuts chopped nuts-*optional
Preheat oven to 350º f.
Spray 5 spots on a 6-count cupcake tin.
In a blender, add banana, egg, reconstituted PB2 Almond Flour, coconut oil, cocoa powder, stevia, salt, and extract. Blend until creamy- about 20 seconds.
Scrape batter from blender and add to cupcake tins.
Batter will fill 5 spots halfway.
Sprinkle chocolate chips on top of each muffin spot.
Bake for 12-15 mins or until a toothpick inserted in the center of the muffins comes out clean.
Allow muffins to cool before removing them with a rubber spatula.
Recipe Courtesy of Amy Desrosiers of Sizzling Eats