This recipe kind of turned into cake by accident. I was planning on muffins, but when I couldn’t find my muffin pan I decided to just make it into a peanut butter chocolate chunk protein cake. Sometimes you just have to go with the flow. And after eating it as cake instead of a muffin, I am glad that I couldn’t find my muffing pan. Cake is just too good.

For the flavor of this cake, I decided to go with my good friends chocolate and peanut butter. Seriously though, who doesn’t love chocolate and peanut butter together? If I could eat chocolate and peanut butter for every meal, it is safe to say that I probably would. I think my love for chocolate and peanut butter together runs in the family. I remember my mom telling me that when my brother was younger, he would always ask her to have reese’s and coke for breakfast. I think to this day he still would like to eat reese’s and coke for breakfast!

The base of the cake is a peanut butter flavored protein cake. I used Musclepharm vanilla combat protein powder and Greek yogurt to pack the cake with protein. For the delicious peanut butter flavor, I used both peanut flour and natural creamy peanut butter. You could use all peanut butter if you want, but using peanut flour significantly lowers the fat content.

I added two different kinds of chocolate into the batter. One type just wasn’t enough! I used Amber Lyn sugar free milk chocolate chunks and sugar free dark chocolate chunks. It is really some of the best chocolate I have ever had. And you can’t beat it when it is sugar free and nothing artificial.

It would be really nice if I had some of this delicious cake right now in school. I sometimes find myself daydreaming about food or whatever recipes I am going to make next. I hope I’m not the only one who daydreams about food…:)

[tasty-recipe id=”3258″]