Protein-Rich PB Brownie Muffins
Delicious protein-rich muffins combining a chocolate brownie base with a creamy peanut butter layer for a satisfying treat. Perfect for a high-protein snack or breakfast that balances indulgence with nutrition.
Method
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Preheat oven to 350°F (175°C), grease a muffin tin.
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In 2 separate bowls, mix the ingredients for each respective layer (dry first to avoid clumping).
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You can layer them either way, a brownie layer on the bottom is recommended because the batter is a little more thin.
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Bake for ~ 10 mins or until a toothpick comes out clean.
Nutrition Information
| Calories | 70kcal |
| Total Fat | 2g |
| Total Carbohydrates | 7g |
| Protein | 5g |
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Frequently Asked Questions
Can I use regular flour instead of Kodiak Cakes mix?
You can, but Kodiak Cakes mix adds extra protein and whole grains that regular flour lacks, so the nutrition profile and texture may differ slightly.
Is there a dairy-free option for the milk and butter?
Yes, you can substitute plant-based milk like almond or oat milk and use a dairy-free margarine or coconut oil to keep it dairy-free.
How do I prevent the batter from clumping when mixing?
Mix the dry ingredients first in each bowl before adding wet ingredients to avoid clumps.
Can I make these muffins ahead and freeze them?
Yes, these muffins freeze well. Store them in an airtight container in the freezer and thaw at room temperature or warm briefly in the oven before eating.
What can I use if I don’t have PB2 powdered peanut butter?
You can use natural peanut butter, but reduce the amount of other fats slightly as it contains oil. Alternatively, use another powdered nut butter if available.
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