Free Soul Peanut Butter Cup Breakfast Muffins

A plate of oats, chocolate pudding, blueberries and oats

Free Soul Peanut Butter Cup Breakfast Muffins 🤯 @elibrechernutrition has your Sunday stack sorted, and it’s fully stacked with thick chocolate peanut butter frosting and sprinkled with Peanut Butter Granola ✨ It’s decadent, healthy, and made with Free Soul’s Original Blend, so you know you’re getting your day off to an ultra healthy start!

Makes 1 large serving

2 tbsp Free Soul vanilla or choc protein
4 tbsp flour (I use gluten-free)
2 tbsp cacao powder
1 tbsp coconut sugar / granulated sweetener
1/2 tsp baking powder
pinch salt
1 egg (use flax egg for vegan option)
1/4 cup milk of choice (I used oat milk)
1 tbsp nut butter
1/2 tsp vanilla extract (optional)
1 heaped tbsp runny peanut butter (for the filling)

2 tbsp runny peanut butter
2 tbsp almond milk
1 tsp coconut sugar / granulated sweetener
2 tbsp cacao
1. Preheat your oven to 180 C and grease an oven-proof bowl/ramekin with oil

2. Add all dry ingredients to bowl and mix.
3. In a separate bowl, whisk all wet ingredients together and then pour into the dry ingredients

4. Mix together until fully combined, then transfer to the greased oven dish

5. Bake for 20-22 mins until a toothpick comes out clean. Allow to cool for 15 mins

6. Meanwhile whisk all frosting ingredients together until combined

7. Once cool, cut a hole in the centre of the muffin from the top (keep this as a “lid”)

8. Fill the hole with peanut butter, then cover with the cake “lid”

9. Spread the frosting over the top, sprinkle with @elisgranola and serve


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