Skinny Chocolate PB2 Cupcakes

Two words: Chocolate. Cake. So delicious, so decadent, and (usually) so sinful. Sin no more with my Skinny Chocolate PB2 Cupcakes! This recipes uses PB2 (powdered peanut butter) instead of flour, greatly reducing the fat and calorie count. I chose to frost mine with re-concentrated PB2, but feel free to experiment with toppings of your own!

Skinny Chocolate PB2 Cupcakes

Ingredients:

1 cup PB2, sifted (+ 2 tsp if frosting)

1/2 cup cocoa powder, sifted

1 tsp. baking soda

1/4 tsp. salt

1 egg + 1 egg white, lightly whisked

1/2 cup + 1 tbsp water

1/2 cup honey

1 tsp vanilla

Directions:

1. Preheat oven to 325. 

2. In large bowl combine PB2, Cocoa, baking soda, and salt. Stir until well combined. 

3. Add remaining ingredients and stir until well combined. 

4. Pour batter evenly in to lined cupcake pan. Each cup should be about 2/3 full, making 12 cupcakes. 

5. Bake at 325 for 22-25 minutes or until inserted toothpick comes out clean. Allow cupcakes to cool before frosting and enjoying. 

***OPTIONAL: 

For skinny peanut butter frosting, combine PB2 and water per directions on container and spread evenly on top of brownies!

Coconut Banana Bread Muffins

If you have visited my blog before, you know I'm a sucker for banana bread. Every week I buy a bunch of bananas and let them sit on my counter as I not-so-patiently wait for them to brown enough to make banana bread for the coming week. I also have a slight obsession with coconut, so this recipe is a perfect combination of two things I love! These muffins are delicious enough for dessert and healthy enough for breakfast! Nom nom!

Coconut Banana Bread Muffins

Ingredients:

2 very ripe bananas (optional: +1 for topping)

3 tbsp coconut oil

1 tsp vanilla

1/2 cup brown sugar

1 egg

1 tsp skim milk

2 tsp orange juice

2 tsp Greek yogurt

1/2 cup whole wheat flour

1/2 cup quick oats

1 tsp baking soda

3/4 tsp baking powder 

1 tsp salt

1/2 cup shredded coconut (optional: +2 tsp for topping)

Directions:

1. Preheat oven to 350.

2. In medium mixing bowl, mash bananas until smooth. 

3. Add oil, vanilla, brown sugar, egg, milk, juice, and yogurt. Whisk 2-3 minutes until well combined. 

4. In separate bowl, combine dry ingredients. 

5. Add dry ingredients to wet ingredients and mix until well combined. Let mixture stand 15 minutes. Fold in shredded coconut. 

6. Pour batter in to greased or papered muffin tins. Top with additional shredded coconut or banana slices. 

7. Cook at 350 for 18-22 min or until toothpick comes out clean and bread is golden brown. Enjoy!