I love these so much, they are the perfect combination of creamy and crunchy, make these and you wont regret it.
🥛🍪COOKIES & CREAM FUDGE MUFFINS 🥛🍪 I love these so much, the “cookies and cream fudge” swirl is NEXT LEVEL 😍 and the CRUNCHY “cookie” topping totally elevates this recipe. .
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NUTRITION: ONLY 110 Calories and 9.5 Carb and 7 fiber - 2.5 net carb per muffin.
RECIPE.
INGREDIENTS: ✔️MUFFINS
8 egg whites
2 tsp coconut oil
1/2 cup nonfat Greek yogurt
1 banana, mashed (optional- I personally do not sue the banana and the nutrition above does not include it)
1 tsp vanilla extract
1 cup (4 scoops) Vanilla 20/20 Fiber/Protein Powder .
2 tsp baking powder
2 tsp cinnamon
2/3 cup fine wheat bran .
🍪COOKIE CRUNCH TOPPING
1/4 cup (1 scoops) Vanilla 20/20 Fiber/Protein Powder * 1.5 Tbsp coconut oil
1/2 tsp cinnamon
1 tsp of coco powder
INSTRUCTIONS: ✔️🥛🍪COOKIES & CREAM FUDGE FILLING RECIPE: 2 TBS of a beaten whole egg, 4 TBS low fat cream cheese, 1 tbsp coco powder, 1 TSP stevia —Whisk all ingredients together until smooth. . ✔️PREPARATIONS: 1. Preheat oven to 400°F. Coat a standard sized 12-cup muffin tin with nonstick cooking spray (recipe yields 12 large muffins). 2. Mix all muffin ingredients together in a bowl. Whisk mixture until a well combined, lump-free batter is formed. Set aside. 3. Prepare crumb topping by mixing ingredients together in a bowl with a fork. 4. Pour batter in prepared muffin tin cups, filling almost to top of each cup. Drop a dollop of the fudge filling and swirl it around each muffin. Sprinkle cookie crumb topping over each muffin cup, dividing equally between muffins. 5. Once oven is preheated, place muffin tin in oven to bake for 25 minutes, or until muffin tops and topping are golden brown. ENJOY ‼️😊