Here’s a super simple Chocolate Protein Muffin recipe that not only looks and tastes like a treat but it has the added benefits of plant protein, vitamins, and minerals.
Enjoy!
High Protein Chocolate Muffins
Ingredients
Wet Ingredients
- 4 large pasture-raised eggs room temperature (very important)
- 1 cup Greek yogurt vegan yogurt, or coconut milk (I used Greek Gods Greek Yogurt (from cows not treated with rBST)
- 4 Tablespoons avocado oil or coconut oil I used avocado
- 2 tsp vanilla extract or vanilla bean paste
Dry Ingredients
- 1 cup almond flour
- 1.5 cups Arbonne chocolate protein or chocolate meal replacement
- 1 tsp baking powder
- 1/4 cup cacao powder
- 3/4 cup low-sugar chocolate chips I used Lily’s dark chocolate chips
Instructions
- Preheat oven to 350. Line muffin tin with paper cups.
- Whisk wet ingredients together in a medium bowl.
- Mix almond flour, protein, baking powder, and cacao powder together in a large bowl.
- Add the wet mixture to the dry mixture and stir well until no lumps remain. Stir in chocolate chips.
- Divide batter evenly among the 12 muffin cups, about 2/3 full.
- Bake 20-22 minutes or until the toothpick inserted in the middle comes out clean.
- Sprinkle with salt flakes or drizzle with melted organic no sugar peanut butter.
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