Under normal conditions, a muffin top is something I would definitely not want to be associated with…
but in this special case, I want to have a muffin top forever.
This is a super simple recipe that can be adapted easily to do different flavors and variations. I’ve done it with blueberries added in to make a blueberry muffin top and also dried apple slices to make apple pie muffin tops. It’s fun to experiment!
Giant Muffin Top with Buttercream Peanut Butter Protein Frosting
- 1/4 cup oat flour (I just blended oats in my magic bullet blender)
- 1/2 cup pure pumpkin
- 3 large egg whites, whipped
- splash of almond milk
- dash of stevia, vanilla extract, and cinnamon
Comine all ingredients and put in a sprayed, microwave-safe bowl that is on the bigger side. The bigger the bowl on the bottom, the larger your muffin top will be. Microwave for 6-7 minutes. (this will vary on microwaves)
Buttercream Peanut Butter Protein Frosting
- 1/2 serving vanilla protein powder (a thick and creamy one, preferably a casein blend)
- 2 tbsp peanut flour
- almond milk
Combine dry ingredients and add almond milk slowly until desired frosting consistency is reached.
*my protein powder in the picture above was cookies and cream, hence the cookie chunk in there, ha ha.