Chocolate Protein Muffin Recipe: The Protein-Packed Sweet Treat

OK, let me start by saying, I love chocolate! Like, I really LOVE chocolate (and sweets in general). And since I can’t go without some sort of treat for dessert at night, I’ve come up with various ways to satisfy my sweet tooth while still nourishing my body with some healthier options.

This recipe was originally inspired by a blueberry protein muffin recipe I once found. I wish I knew the site where I originally encountered it (because I thoroughly believe in giving credit where credit is due and would love to give a shout out to that blueberry muffin recipe for the inspo. - but I can’t for the life of me locate it anywhere.) If I find it, I will be sure to update this post with a link. Anyway, I changed it up quite a bit for this chocolatey, lower-sugar version.

Pro Tip: These muffins pair really well with a scoop of light ice cream (Halo Top is my go to). I hope you find them as delectable as I do!

Ingredients:

• 1/3 cup vanilla protein powder

• 1 cup oat flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 2 teaspoons baking powder

• 1/3 cup monk fruit sweetener

• 2 tablespoons unsweetened cocoa powder

• 1 cup unsweetened almond milk

• 1/3 cup coconut oil

• 1 teaspoon vanilla extract

• 1/2 cup date sweetened chocolate chips

Directions:

• Preheat oven to 350 degrees. Line muffin tin with muffin liners (or use baking spray).

• Combine all dry ingredients.

• Add milk, oil, and vanilla to dry ingredients. Stir just until mixed.

• Fold in chocolate chips.

• Fill 9 places in the muffin tin - each almost to the top.

• Bake for 20-22 muffins (or until a toothpick comes out clean).

• Cool on rack and enjoy!

Helpful Hints:

• I use parchment muffin tin liners. They don’t stick to the muffins and come off super easy.

• I like to sift the oat flour. You don’t need to, but this way it blends better with the cocoa powder.

• Coconut Oil comes in solid form. I spoon out some into a glass measuring cup and microwave it about 45 seconds before using.

• The recipe makes 9 muffins, but you can make 12 muffins if you fill the tin about 2/3 of the way for each instead.