PBFit Almond Butter Protein Oat Muffins
Gluten-Free Vegetarian
Chocolate Chip Cookie Almond Butter Cake
Gluten-Free Vegan
Ingredients
Add All Ingredients to Cart| 1 Tablespoon BBF Super seed blend (1 tbsp of seed blend + 3 tbsp of warm water) | |
| 1 Cup BBF Almond Butter protein blend (room temperature) | |
| 3/4 Cup BBF Coconut Palm Sugar | |
| 1/4 Cup BBF Oatsome oat milk | |
| 1 Cup oat flour | |
| ¼ teaspoon xanthan gum | |
| 1/2 teaspoon of baking powder | |
| 1/4 teaspoon of Salt | |
| 3/4 Cups of Vegan Chocolate Chips |
Directions
1. Preheat oven to 350ºF
2. In a small bowl whisk together the super seed egg, PBfit Almond Butter, coconut sugar, and oat milk
3. In a separate bowl combine oat flour, baking powder, and salt
4. Slowly incorporate the dry and wet mixtures until a dough is formed then fold in the chocolate chips.
5. Grease an 8″ round cake pan and press cookie dough into the pan until it evenly fills the pan
6. Bake in the oven at 350º for 25 minutes or until cooked all the way through
7. Allow cookie cake to cool before slicing into 8 pieces