I love the chunky monkey combo. Nuts, banana and chocolate. What’s not to love?
I made this combo into a very successful peanut butter spread and now I have finally turned it into a muffin to enjoy every days for my afternoon snackage.
This week I even made them into pronuts just because I felt like having a donut shaped snack again…
The only difference is that the baking time is reduced to about 13-14 minutes.
I hope you like’em 🙂
Gluten-free (can also be made lactose free if using a lactose-free whey)
Per Muffin: 141 Calories 16g Carbs 5g Fat 10g Protein 2g Sugar (from fruit/vegetables only) 4g Fiber
- 1 cup gluten free oats (ground into a flour)
- 1 scoop Diesel Chocolate Peanut Butter Whey (or I have used Vanilla Probiotic Whey. Chocolate would work well here too)
- 2 tbsp coconut flour
- 2 tbsp flax meal
- 1 tsp baking powder
- 2 tsp Stevia Balance in Chocolate Royale (can sub with unsweetened cacao/cocoa powder + Stevia)
- 20g of chopped walnuts
- 1/4 ounce of raw cacao nibs
- 1/2 cup liquid egg whites
- 1/3 cup unsweetened almond milk
- 1/4 cup butternut squash puree (surprised to see this? Promise you won’t taste it and it makes for the most moist (sorry..) baked goods!)
- 1/2 tsp banana extract
- 2-3 tbsp water if the batter is too dry
- 50g diced banana
Directions: Preheat the oven to 350 degrees. In a large bowl, combine all the dry and whisk to get out any lumps of coconut flour. In another bowl, combine all of the wet and whisk until smooth. Fold wet into dry and add more water if needed. Fold the banana chunks into your batter than pour into 6 sprayed muffin or donut tins. Bake in the oven for 18-20 minutes or until the top is firm but still has some bounce. ***Always remember that whey will dry out your baked goods if you over bake. It’s best to take them out a lil bit earlier an let them stay in the tin to set.***
Like I said earlier…