Cocoa Protein Muffins

Total Time:

35 minutes; 10 minutes active

Servings:

Try this protein-packed chocolate muffin to keep you fueled and full. Make them with almond flour and your choice of protein powder.

Ingredients

1/2 cup almond flour
2 scoops protein powder, about ½ cup
3 tablespoons cocoa
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs, lightly beaten
1/2 cup pumpkin puree
1/2 cup maple syrup
2 tablespoons canola oil
1 teaspoon vanilla
1/2 cup chopped walnuts or chocolate chips

Preparation

Preheat oven to 350 F. Line a muffin tin with 8 paper liners.
In a large bowl, combine the almond flour, protein powder, cocoa, baking powder and salt. Whisk to mix, crushing any lumps.
In a medium bowl, whisk the eggs, then add the pumpkin, maple syrup, canola oil and vanilla.
Stir the egg mixture into the almond flour mixture until well mixed. Stir in walnuts or chocolate chips. Scoop ¼-cup portions into each muffin tin cup.
Bake for 25 minutes, until a toothpick inserted in a muffin comes out dry. Cool on a rack. Once completely cool, muffins can be stored in an air-tight container for up to four days. Keep them refrigerated to extend that shelf life.

Serving Suggestion

These muffins are perfect for busy mornings — just grab a coffee and a muffin and you’re ready for your day! Need a little more? Add a banana or cup of yogurt.

Nutritional Information

200 calories, 11 g. fat, 45 mg. cholesterol, 250 mg. sodium, 19 g. carbohydrate, 1 g. fiber, 10 g. protein

Tags: baking, breakfast and brunch, chocolate, dairy free, gluten-free, kid friendly, maple syrup, pumpkin, quick and easy, snacks, vegetarian, walnuts, wheat-free

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