Happy Good Friday! I hope you all have fun plans for Easter. And if you need a recipe to bring along to a brunch or event – I have one for you. No matter that they’re healthy; no one will know, I PROMISE!
Having finally mastered what I consider the best protein muffin EVER (wow, apparently I lost my modesty this morning…sorry about that…!) with my lemon poppyseed protein muffins, a brilliant reader asked about other flavours.
Well, gosh darn, that just got me on a whole new train of thought…hmm…what flavours could we play around with?
The first one I had to tackle was, of course, chocolate.
So the challenge?
- Keep the stats around the same – approx. 100 cals per muffin, with 8g of protein each and no more than 10-12g carbs
- Have it taste AMAZING
So just two challenges, but both tall orders!
Well, don’t fret, because the chocolate protein muffin is here. And it clocks in at 113 cals, 12.2g carbs and 8.1g of protein. You’re welcome!
PS If you’re watching calories and REALLY want these to be under 100 cals, just omit the chocolate chips.
So…what flavour should we do next? I’m thinking apple maple walnut…or banana nut?
Tell me! I’m all ears :).
Double Chocolate Protein Muffins (based on these)
INGREDIENTS (makes 8):
1/3 cup coconut flour
1/3 cup flour
1 scoop protein powder **NOTE:- I use a protein powder that provides about 24g protein per scoop
1 tsp baking powder
1/4 tsp baking soda
4 packets stevia (I use NuNaturals) – or to taste (approx. 1-2 tsp)
3 tbsp cocoa powder
2 tbsp chocolate chips
1/4 cup nonfat Greek yogurt
1/2 cup lowfat cottage cheese
6 tbsp unsweetened applesauce
1. Preheat oven to 325 F.
2. Combine dry ingredients in one bowl. Stir well.
3. In another bowl, mix wet ingredients together till well blended.
4. Add wet ingredients to dry, mixing until JUST combined (overmixing will lead to tough muffins).
*NOTE: You can put 1 tbsp chocolate chips into the batter and save the last to sprinkle on top of the wet batter just before the muffins go in the oven. That makes them extra yummy when they’re done, I promise ;).
5. Bake 25 mins or until lightly golden and springy to the touch. You can double this recipe for jumbo size muffins.
Nutrition information per muffin (if recipe makes 8):