Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a favorite among my teenage athletes for a before-practice snack. I fill baggies with these and throw them in the freezer. The kids grab a baggie on the way to school and the mini muffins are thawed out and ready to eat before the end of the day.

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
30 mins
total:
55 mins
Servings:
48
Yield:
4 dozen mini muffins
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease mini muffin cups.

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  • Combine whole wheat flour, all-purpose flour, chocolate chips, protein powder, sugar, cocoa powder, and baking soda in a large bowl.

  • Whisk milk, peanut butter, eggs, oil, and yogurt in another bowl until smooth. Pour over flour mixture and stir until batter is just blended. Fill muffin cups 3/4 of the way full.

  • Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 10 minutes. Cool in the muffin pans for 10 minutes before removing to a wire rack until completely cooled, about 20 minutes.

Nutrition Facts

118 calories; protein 5.8g; carbohydrates 10.1g; fat 6.7g; cholesterol 13.2mg; sodium 76.5mg. Full Nutrition
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