I created this recipe over a year ago when I was living with my grandmother down in South Carolina. I was working at a bakery at the time so you can only imagine all of the fun I had and the endless treats around me and my co-workers. My boss, Teri (miss her!), had a major sweet tooth, go figure 😉 She loves to train and is one of the hardest workers I know. When it came to her 3pm snackage time she always reached for one of her sweets. Why not?! Who wouldn’t?! However she was wanting something lighter but did not have the time to do some trial and error. Good thing I did! So in honor of her, my trial-and-error sessions created the base of one of my favorite “fudge muffins.” Flavor combos are endless so this will be the first of many that I will share. Hopefully you enjoy them just as much as Teri and I do.
55g almond flour (I used Bob’s Red Mills)
10g oat bran ( used Hodgson Mill)
20g protein powder (I have found the PEscience makes the best texture)
10g powder peanut butter (I used Betterbody)
1tsp baking powder
splash vanilla extract
100g unsweetened applesauce
60g honey/syrup (I use a combo of honey and walden farms syrup )
1tbsp coconut oil, melted
2tbsp peanut butter (My favorite is Crazy Richards for an original flavor)
1 egg or 1 flax egg
1.5oz cream cheese (I used Einsteins vanilla cheesecake, strawberry, and blueberry flavors)
Preheat your oven to 350 degrees and spray your muffin tin.
In a bowl combine all of the above ingredients except for the cream cheese. The batter should be completely smooth.
Divide the batter evenly into the muffin tin then dollop the cream cheese evenly between the six muffins.
Bake for roughly 20 minutes or until the outside is lightly golden brown and your kitchen starts to smell delicious.
Store in an air tight container for 2-3 days and then keep in the fridge for up to a week.
Macros (based off using half honey half walden farms syrup) 6 muffins:
I love making these and already have an arsenal of flavors of these so plenty more variety ahead.