Chocolate Protein Muffins
Rich and moist, these Chocolate Protein Muffins will satisfy your sweet tooth without guilt. Packed with protein, these chocolate muffins are great as dessert or post-workout snack. Bonus tip: they are vegan and gluten-free!
Servings: 9 muffins
Ingredients
- 1 ½ large ripe bananas or 150 grams (½ cup) applesauce
- 55 ml (3 tbsp) maple syrup or honey
- 60 grams (¼ cup) nut butter peanut butter, almond butter, cashew butter or sunflower seed butter
- ½ tsp instant coffee powder optional
- pinch of salt
- 80 grams (¾ cup) oat flour or preferred flour
- 30 grams (⅓ cup) protein powder vegan protein or casein are recommended, see notes*
- 30 grams (¼ cup) cocoa powder
- 1 ½ tsp baking powder
- 60 to 80 ml (¼ to ⅓ cup) milk of choice see notes*
- chocolate chips
Instructions
- Preheat the oven to 170°C (340°F).
- In a large mixing bowl, mash the ripe bananas.
- Add maple syrup, peanut butter, coffee powder (optional) and a pinch of salt to the banana mixture. Stir to combine.
- Add flour, protein powder, cocoa powder and baking powder, then stir to combine while gradually pouring in the milk. The quantity of milk depends on the protein powder you use, adjust with more milk if the batter is too dry or with more flour if it is too wet.
- Fill ⅔ of each muffin mold with the protein batter, sprinkle with chocolate chips and bake in hot oven for about 20-25 minutes.
Notes
- This protein muffin recipe uses chocolate flavored casein protein powder. You can replace with vegan protein powder, I do not recommend whey because they dry when exposed to heat.
- The quantity of milk depends on the type of protein powder you use. Casein and vegan protein powder will require more milk. Start with little and add as much milk as you need to get a smooth batter.
Nutrition
Serving: 1muffin | Calories: 147kcal | Carbohydrates: 13g | Protein: 7g | Fat: 3g