One of the hardest things to adjust to when becoming more mindful of what I ate was saying no to candy bars.
Ugh. Blessed were the days of convincing my mom to buy me an Almond Joy bar as she paid for gas at the gas station, or trying to get her to throw in that chocolate bar with raspberries at the checkout counter of the shoe department at Macy’s (oddly specific, but do you see how much those bars of chocolatey goodness were on my mind?!) Now, I stand in line at the grocery store with my back to the candy selection, trying desperately not to make eye contact with the King-Sized Dark Chocolate Kit Kats (which is a hard battle, considering my only other option is to stare at the tabloid magazines and yes I want to know if Will and Kate are working on baby #4, thank you very much).
But just because I don’t buy those delicious candy bars, doesn’t mean I don’t eat them. Instead, I make healthy variations of our favorites and indulge guilt-free.
Today, we’re eating chocolate bars (Almond Joys and Reese’s Peanut Butter Cups, specifically) in the form of protein muffins by using Kodiak Cakes pancake mix and healthy variations of classic ingredients found in each bar. The amount of fillings/toppings can always be adjusted to your liking, and exploring with other ingredients is encouraged. Don’t forget to share your results in a comment below!
For Chocolate Muffin Batter:
- 2 Cups Buttermilk Kodiak Cakes Pancake Mix
- 2 Cups Water
- 1 Jumbo egg (or two smaller ones)
- 2 Tbsp Unsweetened Cocoa Powder
- 1-2 Tbsp Pure Maple Syrup (depending on your taste)
- Pinch of sea salt
Reese’s Peanut Butter Cup Fillings: (Yields 6 Muffins)
- 1/2 Cup PB2 Peanut Butter Powder
- 1/4 cup + 2 Tbsp Water
- 1/2-1 Tbsp Coconut Sugar
- 1/4 Cup Enjoy Life Dairy-Free Mini Dark Chocolate Chips
Almond Joy Fillings: (Yields 6 Muffins)
- 1/4 Cup Unsweetened Coconut Flakes
- 1/4 Cup Mini Dark Chocolate Chips
- 1/4 Cup Sliced Almonds
- Two-Ingredient Vegan Chocolate Sauce (Optional, but delicious)
- Preheat your oven to 350°F and spray a 12 muffin tin with nonstick cooking spray.
- In a large measuring cup, combine all the ingredients for the muffin batter and mix well, until the batter is smooth. Set aside.
- Prep your fillings and toppings. In a small measuring cup, combine the PB2 powder, water, and coconut sugar. Mix until the peanut butter sauce is free of clumps. (As soon as the peanut butter sauce is done, be prepared to move quickly to avoid it drying out.)
- Fill each muffin tin a little bit less than half way with the chocolate batter.
- For Peanut Butter Cup muffins, distribute half of the mini chocolate chips amongst the first 6 muffins, and lightly mix them in using a toothpick. Drizzle a layer of peanut butter sauce into each cup, and top with chocolate batter until the cups are filled about 3/4 of the way. Sprinkle with the remaining chocolate chips.
- For Almond Joy muffins, distribute most of the mini chocolate chips, sliced almonds, and coconut flakes amongst the last 6 muffins (making sure to mix the toppings into the batter using a toothpick), then top with chocolate batter until the cups are filled 3/4 of the way. Sprinkle with the remaining chocolate chips and coconut flakes.
- Bake the muffins for 15 minutes, or until fully cooked through.
- Let cool. Once cool, top the Reese’s muffins with the remaining peanut butter sauce (if yours dried out, try adding a drop of water or making a new batch), and top the Almond Joy muffins with this delicious Two-Ingredient Vegan Chocolate Sauce.
Step 9: Dig in!