You will need:
2 egg yolks
1 tsp vanilla extract
1/3 cup + 1 tbsp almond milk
10 packets truvia
1/4 c coconut oil
1/2 c Dutch special dark cocoa powder (I used Hershey’s)
1 cup oat flour
1/2 tsp salt
Half a jar of Nutella
1 tsp vanilla extract
1/3 cup + 1 tbsp almond milk
10 packets truvia
1/4 c coconut oil
1/2 c Dutch special dark cocoa powder (I used Hershey’s)
1 cup oat flour
1/2 tsp salt
Half a jar of Nutella
Mini muffin panFrosting:
5 tsp Nutella
4 oz (or half a container of 0% Greek yogurt)
1/2 scoop molten chocolate whey protein powderPreheat oven 350
Put your jar of Nutella in the fridge or freezer to harden it up a little. For about 30 mins.
Combine wet ingredients and mix. Then combine dry ingredients into the wet and mix.
On a greased mini muffin tin,(or you could use an 8×8 brownie pan) Plop a dollop of batter. Then plop a mini dollop of Nutella onto the brownie batter in the pan, and press it in towards the middle; filling more batter over the top.
5 tsp Nutella
4 oz (or half a container of 0% Greek yogurt)
1/2 scoop molten chocolate whey protein powderPreheat oven 350
Put your jar of Nutella in the fridge or freezer to harden it up a little. For about 30 mins.
Combine wet ingredients and mix. Then combine dry ingredients into the wet and mix.
On a greased mini muffin tin,(or you could use an 8×8 brownie pan) Plop a dollop of batter. Then plop a mini dollop of Nutella onto the brownie batter in the pan, and press it in towards the middle; filling more batter over the top.
Bake for 8 mins
