Smoothie Magic and {Not So Much} Muffin Tops

I’m on a smoothie roll!

Lately I just can’t go a morning without them. This morning I probably had one of my favorite ones yet and all it took was that one magical 1/2 tablespoon of peanut flour.

Peanut Butter-Chocolate-Rainer Cherry Smoothie

  • 3/4 cup unsweetened chocolate almond milk
  • 1/4 cup unsweetened almond milk
  • a couple frozen rainer cherries
  • 9 ice cubes
  • 1 serving chocolate protein powder (I use true vitality)
  • 1/2 T peanut flour
  • 1/8 t xanthan gum

I’m also on a baking roll. (Successful bakes are a whole other topic ;))

Every once in a while I catch the baking bug and it comes down to how much time and motivation I have.

Time was on my side the other day and I was craving muffin tops so I got baking.

Remember that really flat looking thing I had yesterday morning?

I’ve come to the conclusion that I need a muffin top pan.

That way my muffin tops can look like this…

rather than this…

It’s a sad looking thing, isn’t it?

I had a brilliant plan to use an ice cream scoop to scoop out little mounds so that they would miraculously bake into fluffy little muffin tops.

Couldn’t have been more wrong. As usual.

Apparently runny batter spreads when baked. I’m sure the whole world knew that. Yet I thought for some reason mine wouldn’t.

But’s its all good, because in the end all baked goods taste the same whether they’re flat, puffy, or in muffin form.

And these turned out pretty tasty.

{Not So Much} Chocolate Muffin Top

  • 1/2 cup whole wheat pastry flour
  • 1/2 cup oat bran (or 1/2 cup whole wheat pastry flour if you don’t like the crunch of oat bran)
  • 1/3 – 1/2 cup chocolate protein powder
  • 1/4 cup sucanat
  • 2.5 T chia seeds
  • 1/4 t sea salt
  • 2 T dark cocoa powder
  • 1.5 t baking powder
  • 1 t baking soda
  • 1 cup plain yogurt
  • 1/2 cup unsweetened chocolate almond milk
  • 2 egg whites
*Mix all wet ingredients in a small bowl.
*Pour wet into dry and stir to combine.
*Place bowl in refrigerator for 10 mins.
*Meanwhile, preheat oven to 35o degrees.
* After 10 mins, scoop mixture out with ice cream scoop into whatever pan floats your boat 🙂
*My muffin took about 17-20 mins to bake while my {flat} muffin top took 10 mins. 

These are best stored in the refrigerator or freezer. They’re just as great eaten straight out of the fridge, which I’ve been doing. Literally.

I don’t know how many times I catch myself standing in front of the fridge eating who knows what with the door ajar. I guess it’s a win-win. I get extra AC plus my hunger is satiated 😉

What’s your favorite muffin flavor? If I HAD to choose, I’d say I love a good classic blueberry muffin.

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