Ingredients
Scale
For the Cake Muffin
- 3 tablespoons 9-grain flour/whole wheat flour/gluten free flour
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon organic cane sugar
- 15 drops of stevia
- ½ teaspoon baking powder
- 1 egg white
- 2 tablespoons unsweetened almond milk
- Ingredients
For the Peanut Butter Chocolate Sauce
- 1 tablespoon peanut butter
- 1 teaspoon unsweetened cocoa powder
Instructions
- Mix all cake muffin ingredients together in a small mason jar or coffee cup. Then, microwave on medium-high heat for 1 minute and 30 seconds. Tip: I changed my microwave setting to 80% heat.
- In a small tupperware, melt peanut butter in microwave for about 20 seconds. Then, add in cocoa powder and mix.
- Pour on top of cake muffin and enjoy! I sprinkled a few mini dark chocolate chips on top.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
Nutrition
- Serving Size: 1 servings
- Calories: 124
- Sugar: 1.5g
- Fat: 1.6g
- Carbohydrates: 23.8g
- Fiber: 4.6g
- Protein: 7.8g