My contribution to National Peanut Butter Day

Peanut butter is near and dear to me. I usually have some kind of form daily, cause I ain’t got no type.

Well when I found out it was National Peanut butter day I knew I had to step up to the plate and accept the challenge. With a little help from a friend on the inpritation side of things I begin to go to work.

My end result? Fudge Espresso Donuts with a Peanut butter frosting, coffee dusting, and mini chocolate chips. Easily my best version yet. Check it out, and I hope you enjoy!

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First preheat oven to 350 degrees.

In a bowl place 28g lite butter, and 14g Chocolate Chips(I used pb filled choc chips). Then pour 2-3 oz hot coffee over the butter and chips.(I used Alphamind coffee use BACHRONISTER to save 10%) . Begin mixing to help melt. Place in microwave 15-30 sec if needed.

Once done let sit for 5 min to slightly cool.

In a separate bowl place 1 whole egg and whisk. Then add to the coffee mixture.

Next place in 1.5 tsp vanilla, 4 oz low fat butter milk, 30g Vanilla Greek Yogurt. Mix well.

Now we will place in the dry ingredients one at a time mixing as you go. First 10g coco powder, then 75g All pourpuse flour, 45g Chocolate Protein(I used quest) 5 splenda packets, 1 tsp baking soda.

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Mix everything well. Grab your muffin pan and spray with non stick spray. Place batter and put in the oven for 10 min. Use toothpick test to check if done.

Once done pull out and set on cooling rack. After 5-10min take out of pan and return to cooling rack.

Well donuts are cooling in a bowl place 6g PB2, 32g Peanut butter protein(I used PES), 34g favorite peanut butter ( I used Salted Caramel N&M) , 50g Syrup(WF 0Cal), then enough water to make it into a frosting consistency.

Use a spatula to cover each donut. Then put some coffee grounds in your hand and sprinkle over the top of each donut.

Finally place 7g mini chocolate chips evenly over your donuts.

Bam, done. I was able to get 10 donuts out of this recipe.

Macros for 1 donut : 110 cal / 3.8 f / 11 c / 9.5 p

Make sure to follow me on IG to stay up to date with everything! @the_flexible_baker

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