Recipes · Uncategorized

Chocolate Chip Banana Yogurt Bites

Chocolate Chip Banana Yogurt Bites

Processed with VSCO with hb1 preset

Hey guys! I’m so very excited to shares amazing little creations that came from my kitchen with you. They where a huge hit with my family and friends, sadly these little soldiers did not live to see a third day, but hopefully they will make a cameo appearance in your house as well!

These muffin are super easy to make, dad approved and recommended.

Only 9 ingredients for the muffins; and yes you can stop there. These muffins are great on their own but are easily dressed up for a night on the town with its 4 ingredient filling.

Made and sprinkled with love….and protein of course! These also store well in the freezer.

Okay, lets dig in. In the muffin we’ve got…

Processed with VSCO with hb1 preset

Muffin Calories: 92
14C 2F 6P

Muffin Filling Calories: 14
2C 0F 1P
In the bowl….
3/4 cup, Mashed Banana
1 Cup, Homemade Oat Flour
½ Cup (227g), 0% Greek Non-fat Yogurt Plain
2 Eggs
1 1/2 scoop Protizyme Protein Banana
½ Cup cup, Baking Blend
1 tsp, Baking Soda
8 chips, Ghirardelli 60% Cocoa Chips

1 package (8 grams), Cheese Cake Sugar Free Powder
½ Cup, Greek Yogurt – Fat Free – Plain
2 oz Unsweetened Vanilla Almond Milk
2oz water

Preheat oven to 350
Line cupcake pan with cupcake papers

  1. In a medium sized bowl lightly beat eggs, then mix in the mashed banana, Truvia, yogurt and vanilla
  2. In a large bowl, combine oat flour, baking soda and Banana Cream Protizyme Protein Powder
  3. Begin to pour wet mixture into your dry mixture, just folding the ingredients together. Do not over mix! Fluff ingredients together so that they are just incorporated.
  4.  Pour mix into the cupcake papers, fill about half way
  5. Crush chocolate chips and distribute evenly on top of the batter

      6. Bake in oven for about 20 minutes

7. In a separate bowl, combine sugar free pudding powder, almond milk, greek yogurt and vanilla. Stir until all clumps are smoothed out, this will take some time. A beater might come in handy.

8. Once cupcakes have cooled, make a hole in the center of cupcake with an apple core remover and remove cupcake center.

9. Fill hole with about 1 TBS pudding filling and then wedge the removed cupcake center back into place.

10. Fill hole with about 1 TBS pudding filling and then wedge the removed cupcake center back into place.

11. Enjoy!



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s