First off, let's start with ingredients;
BATTER INGREDIENTS:
2 scoops bowmar Nutrition protein frosted cookie
1/4 cup all purpose flour
2 tbsp coconut flour
1/2 tsp baking powder
6 tbsp almond milk
2 tbsp light butter
2 tbsp fat free greek yogurt
1 tsp pineapple juice
1/2 Egg
TOPPING INGREDIENTS:
2 slices of pineapple; crushed up
1 tsp cherry juice
2 tbsp brown sugar swerve
2 tbsp light butter
GARNISH:
3 cherries - cut in half
Preheat oven to 325 degrees. Mix dry batter ingredients in one bowl, and wet ingredients in another. Slowly add wet batter to the dry batter and set to side. Mix topping ingredients in a pan over low heat and heat until combined and bubbling. Spray 6-muffin tin with non stick spray and pour an equal amount of the topping mixture into the muffin tin. Then add the batter to the muffin tin, filling so each is 3/4 full. Bake in the oven for 22 minutes or until a toothpick comes out clean and the tops are golden brown. Flip muffin tin upside down onto a cookie sheet and let cool. Once you lift the tin off, you may have to transfer a little of the topping out and back onto the cakes. Garnish with a half a cherry and enjoy.
