Project Description

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