My new favorite Chocolate Protein Muffins are easy…. and you can make them sugar free!
These are Paleo friendly and if you use the Fiber Yum & maple syrup option below, they are keto friendly too.
I was looking at a half eaten bar of 86% cacao dark chocolate I had from Ghiradelli. I thought, I could just eat this with a few tablespoons of almond butter, or I could motivate myself to bake something. It was a Sunday night and I knew I’d need a fast protein snack the next morning in between my classes. So off to the kitchen I went with this recipe. I had no idea how it would turn out. It was my first time trying it.
I’m happy to report success!
I happened to have some cream cheese lying around too. I was going to use them for a keto recipe, but now that I’ve gotten out of ketosis, I decided to pass on that idea. So I used a dollop of cream cheese inside these and that was a great idea!
4 scoops Promera Sports WheyPro80 Chocolate S’mores flavor (1-1/3 cups). This is all nature, high quality protein powder. It has no artificial sweeteners, colors/dyes or phony flavors. Each scoop has 24 g of premium protein loaded with amino acids, only 2g of carbs and 1.5g of sugar.
¼ cup coconut flour
¼ cup unsweetened cocoa powder
4 teaspoons baking powder
1 teaspoon salt
1-1/4 cup unsweetened almond milk, divided
10 squares dark chocolate, chopped and divided
4 egg whites (or 4 eggs’ worth of egg replacer or flax eggs)
4 teaspoons vanilla extract. I used Nielsen-Massey Organic Fair Trade Madagascar Bourbon Pure Vanilla Extract
Preheat oven to 350°F. Grease or coat a muffin tin with cooking spray and set aside.
1. In a large bowl, combine protein powder, maple syrup (or preferred sweetener), coconut flour, unsweetened cocoa powder, baking powder, and salt and mix until uniform.
2. Combine 1 cup of the almond milk with 6 squares of the chopped chocolate in a microwave-safe glass measuring cup. Microwave for 1 minute and stir until smooth. If the chocolate has not completely melted, continue microwaving in 15-second intervals, stirring in between, until the chocolate has melted and the mixture is uniform. Add remaining ¼ cup almond milk, egg whites, and vanilla extract and stir well. Add wet ingredients to dry ingredients and stir until completely combined.
3. Scoop half the batter into the prepared muffin tin (so the cups are half full). Sprinkle 2 squares’ worth of the remaining chopped chocolate onto the batter (so sprinkle some chocolate onto the batter in each of the cups).
If you want to try the cream cheese option, add a teaspoon here as well.
Cover each of the cups with the remaining batter (so the cups are now full), then sprinkle the remaining 2 squares of chopped chocolate on top.
4. Bake in the oven at 350°F for 18-20 minutes, or until a toothpick inserted in the center comes out clean (disregarding the melted chocolate and cream cheese of course).
5. Let cool and devour.
Keep the leftovers (if you have any!) in the ‘fridge then heat them in the microwave for about 20 sec. (depending on power) or in the toaster oven. You’ll see why… mmmmm!