Posts tagged peanut butter
Almond Chocolate Chip Bites

Who can resist a chocolate chip filled, peanut buttery, almond crunchy bite? I know I can't. Especially after a hard workout or when I am craving a warm chocolate chip cookie. The beauty of these little guys is that you can sub out any nut butter you would like ( I have used cashew butter in these as well) and you can also reduce calories by eliminating the chocolate chips or rolling each bite smaller. You don't have to refrigerate these bites, so they are ideal for backpacks or hiding in your desk at work. Just don't store these bites in your car, they will most definitely melt everywhere on a hot day (that's a bit of personal experience speaking). Enjoy making these bites, but if you make them you have to bring me some. :)  

Almond Chocolate Chip Bites

Makes 15 bites


  • 1 cup rolled oats
  • 1/4 cup finely shredded coconut flakes
  • 1/4 cup chopped almonds
  • 1/4 cup mini semi-sweet chocolate chips
  • 1/4 cup dried cranberries, finely chopped  
  • 1/2 cup peanut butter
  • 1/4 cup honey
  • 1/4 tsp almond extract


Mix all ingredients in a bowl until well blended and roll into bite sized balls ( about 1/2 tablespoon). Store in the fridge or on the counter in an airtight container. 




Chocolate Peanut Butter Protein Muffins

I have an everlasting love affair with peanut butter. I could eat it on and in everything! I love it so much I eat it by the spoonful out of the jar at pretty much any time of the day…it’s a problem friends! So any chance I get to incorporate peanut butter into anything I make is a good day! These chocolate peanut butter protein muffins are both delicious and handy. Rich chocolate, salty peanut butter and a dense cake-y texture make these muffins something special! The best part is that these muffins are only roughly 145 calories each! 

I started experimenting with a protein muffin after I found I was blowing my diet on a so called “healthy” frozen muffin that was actually sugar and fat laden. I started by making a banana based muffin, but found that while they were tasty right out of the oven, the muffins molded quickly and had a weird moisture issue the longer they sat (anybody else have this problem too?). 

So I started working with a base of whole wheat flour, protein powder and Greek yogurt. The muffins tasted good, but were still slightly dry. Then the other day I fell into something unexpected. I had a leftover half can of pumpkin puree in the fridge, so I added that into my muffin base as a random experiment and BAM! It added the moisture that this muffin was missing yet you can’t taste the pumpkin. 

Enjoy these muffins as an after workout protein/carb refuel or as a fast morning breakfast! They also freeze well for up to 3 months. Simply thaw in the fridge overnight or place a frozen muffin in a microwave and blast it for about 45 seconds.

Chocolate Peanut Butter Protein Muffins

  • 3/4 cup canned pumpkin puree 
  • 1/4 cup coconut palm sugar or light brown sugar (can also use one packet of Stevia to reduce calories)
  • 1/4 cup pure maple syrup
  • 2 large eggs
  • 2/3 cup nonfat Greek yogurt ( not flavored)
  • 2 tablespoons  coconut oil, melted
  • 1/2 cup creamy peanut butter, melted plus 2 tablespoons
  • 1 teaspoons vanilla extract
  • 1/2 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1 scoop chocolate or vanilla protein powder 
  • 1/2 cup  unsweetened cocoa powder ( I like the Hershey’s special dark cocoa powder)
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ cup  mini chocolate chips 

Preheat oven to 375 degrees. Grease a 12-count muffin pan with nonstick spray or oil.

In a large bowl, combine pumpkin, sugar, maple syrup, eggs, Greek yogurt, oil, ½ cup peanut butter and vanilla extract. Whisk until smooth.

In another bowl mix together flours, cocoa powder, salt, baking soda, baking powder, protein powder and cinnamon together into a large bowl. Slowly stir in the wet ingredients. Don’t over mix or you will have a chewy muffin! Fold in the mini chocolate chips. 

Fill muffin pan with batter, fill muffin cups up to the top. Using the melted 2 tablespoons of peanut butter, spoon a little on top of each muffin. Using a toothpick, swirl the peanut butter into the top of the muffin.

Bake for 18 minutes until a toothpick inserted in the center comes out clean. Allow to cool 5 minutes, then remove and cool completely on a wire rack. Muffins stay fresh in an airtight container at room temperature for up to 4 days.



Peanut Butter Power Bars

I love peanut butter with a passion. As a kid I would eat giant spoonfuls of the homemade peanut butter my mom would make...pure heaven! As an adult, I can’t really get away with that now, so I resort to peanut butter flavored baked goods to quench my peanut butter cravings. That’s why I feel these power bars are one of the best things to come out of my kitchen recently. Once I pull the pan out of the oven, I have a hard time not eating every last crumb immediately. Soft, dense and incredibly satisfying, these bars taste like a peanut butter dessert! Plus it’s got a nice wallop of protein from the peanut butter and protein powder! Delicious and it will keep me full? Yes please!!

I love to eat these bars as a super fast breakfast or as an afternoon snack when my peanut butter craving hits!

 Peanut Butter Power Bars
Makes one 8X8 pan. Double this recipe to make a 13X9 pan

1­1/2 cups rolled oats
¼ cup brown sugar
½ cup chopped walnuts
¼ cup dried cranberries
1 scoop vanilla flavored protein powder
¾ cup soy milk
¼ cup coconut oil, melted
1 egg
½ cup peanut butter
1 tsp baking powder
¾ tsp salt
1 tsp vanilla


Preheat oven to 350 degrees. Grease an 8x8 pan with butter or olive oil.

Mix all ingredients together in a large bowl and thoroughly combine. Spread evenly in prepared pan and bake for 20-­25 minutes, or until edges are golden brown.

Eat warm, or cool to room temperature and cut into bars. I suggest storing these in an airtight container in the fridge!