Hello beautiful souls!
Today I have a fun fall recipe to share with you... MINI MOCHA MUFFINS!
Let me first start off by telling you the macros for one muffin:
83 calories, 3.9 g fat, 5.3 g carbs, & 7.4 g protein
Ingredients for Muffins:
1/3 c oats, ground into flour
2 T flax meal
2/3 c almond flour
3 scoops Quest Peanut Butter Protein Powder
1 T vanilla bean paste
1/2 container (5.3 oz container) of Silk Vanilla Yogurt, Dairy Free
1 T ground coffee
3 T melted Ghirardelli Bittersweet Chocolate Chips, melted
Ingredients for Frosting:
66 g ( 3 servings) of Greek Cream Cheese
1 scoop Quest Peanut Butter Protein Powder
1 1/2 T Ghirardelli Bittersweet Chocolate Chips, melted
pinch of coffee grounds
2 T unsweetened almond milk
Preheat the oven to 350 degrees.
In a food processor or blender (I used my Vitamix), add all ingredients for muffins. Combine in the blender until smooth and ingredients are blended fully.
Place mini muffin liners into a mini muffin pan & fill with batter. Bake for 10 minutes or until the muffins feel cooked to touch.
While the muffins are baking, make the frosting. Combine all the ingredients in a bowl and stir to combine.
Once the muffins are done & cooled, top with frosting.
*Makes 18 mini muffins*
Macros for just one muffin without frosting:
64 calories, 3 g fat, 4,3 g carbs, 5.5 g protein
Macros for one serving of frosting:
19 calories, .9 g fat, 1 g carb, 1.9 g protein
*** TO MAKE RECIPE LACTOSE FREE***
Simply use the rest of the dairy free yogurt in place of the greek cream cheese for the frosting. This will make the entire recipe lactose free
I hope you all enjoy your weekend. I am going to double post this weekend, so stay tuned for my story tomorrow.
"It's a beautiful day, don't let it get away."