Butterfinger Muffins!

IMG_20160322_220434Trying to experiment with a new protein I have been cooking with. GNC Leanshakes come with a tad bit higher carbs than your average protein. It has extra fiber in there, as well as a few other things which makes the serving size 52g compared to your usual 30g scoop.

What does that mean?  Well I have been able to use less flours because of the added powder. Helps bring the overall carb count down.

Today I have a rich chocolate muffin, with a peanut butter filling, and Butterfinger pieces baked into the top.


Let’s get started,

Preheat oven to 350, and spray a muffin tin.

First a bowl crack an egg and whisk until broken down. Add in 30g Chocolate Syrup(I used WF), 90g Unsweetened applesauce, and a splash of milk/water. Mix everything together.

In a separate bowl, mix together 1 svg Chocolate LS(again 52g so you may either need more protein or more flour to get to 52g), 10g coco powder, 15g Whole Wheat Flour, 4 Splenda Packets, 1 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt. Mix everything together.

Begin to pour your dry mix, into your wet mix mixing as you go. Continue to incorporate until it has formed a nice brownie like batter. Use milk/water to finish mixing if needed.

Now, to make the peanut butter filling just put 24g PB2 and 10 PB protein and mix with water/milk/syrup till it gets a slightly running consistency, similar to your batter.

Grab your muffin tin and evenly put a scoop of better in each muffin tin being sure to leave some for later. Then proceed to distribute your pb mixture evenly in each muffin. Top each muffin with any left over batter you have.

Lastly Sprinkle 20g Butterfinger pieces over the tops of your muffins.

Place in the middle of the over and bake for roughly 18 minutes or until a toothpick comes out clean.

Place on cooling rack for at least 10 minutes to allow to cool and set.

Plate and enjoy!

Macros per muffin: 99 calories / 3.2g fat / 12.4g carb / 10.6g protein




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