Macros for the WHOLE Brownie (w/out icing or toppings):
415 Cals, 51g Carbs, 7g Fat, 37g Protein
Macros for the WHOLE Brownie w/all toppings:
504 Cals, 64g Carbs, 8g Fat, 44g Protein
Ingredients (makes 2 Brownies):
80g Oats
140g Banana
40g Vegan Vanilla Protein Powder
20g Frosted Cinnamon Roll Protein Cookie Butter Powder
20g Powdered PB
3g Ground Cinnamon
100g Egg Whites
200ml Unsweetened Vanilla Almond Milk
6g Zero Sweetener
5g Baking Soda
Pinch of Salt
Ingredients for Protein Icing:
20g Vanilla Whey/Casein Blend Protein Powder
10g Powdered Sugar
6g Sugar Free/Fat Free White Chocolate Pudding Mix
Directions:
1.) Add all your ingredients into your blender and blend until all is combined and smooth.
2.) Spray your 10oz ramekins with non-stick cooking spray and then add your batter evenly to both.
3.) Preheat the air fryer at 275 Degrees F. Then once preheated, add ramekins to the air fryer and cook for 20 Minutes.
4.) While the brownies are cooking, make your protein icing. Add all your ingredients into your bowl and mix to avoid clumping. Then slowly add cold water and mix till you get an icing like consistency.
5.) Once brownies are done, let sit in the ramekin for 10 minutes and then you can either eat straight from the dish or you can carefully pop the brownie out of the ramekin.
6.) Add a thin layer of your icing on top of each brownie, then 5g crushed Cinnamon Toast Crunch on top of each. Then more icing. Enjoy!