While wandering the aisles of my local muscle shop (In my mind I’m like a smaller, more feminine Arnold. In reality I’m more like a smaller, more feminine Stay Puft Marshmallow Man) I found peanut butter cookie flavored protein powder.
Hello new friend, I’m going to use you in smoothies and shakes, and perhaps shovel you in by the scoopful. I will love you and squeeze you and name you Pib for short.
Err, I like peanut butter. It only seemed natural that I adapt one of my most favoritist post-workout snacks to include this marvel of modern whey manufacturing.
The PB flavor in these is subtle, which I prefer, if you a richer flavor considering throwing in some ground peanut powder or a scoop of your favorite peanut butter. May I suggest toasting one of this suckers in the morning with a wee bit o’jelly.
In one bowl combine:
1 1/2 cups oat flour
2 scoops peanut butter whey protein
1 tbsp baking powder
1/2 tsp salt
1/2 cup baking Splenda
In another bowl combine:
½ cup liquid egg whites
1 cup unsweetened almond milk
¼ cup vanilla yogurt
½ cup unsweetened applesauce
1 tsp vanilla extract
½ tsp almond extract
Mix the two bowls together until batter is smooth, and then pour into 12-cup muffin pan (sprayed with cooking spray). Bake in a pre-heated oven at 350 degrees for 20-25 min. Let cool before gorging.
I wrap them each in plastic and refrigerate them, throwing one in my gym bag before my workout to munch on the way home.
Makes 12 muffins:
Approximate nutritional breakdown (may vary based on protein powder): 90 calories, 2 g fat, 10 g carbs, 10 g protein