Chocolate Protein Muffins
User Reviews
5
Chocolate Protein Muffins
Description
Chocolate Protein Muffins mix wet ingredients including eggs, peanut butter, Greek yogurt, almond milk, and vanilla extract with dry ingredients such as lupin flour, cocoa powder, baking powder, and sweetener. Eggs are beaten until frothy, incorporating air for lightness. The combination of peanut butter and Greek yogurt adds protein and moisture. Monk fruit sweetener and cocoa provide flavor and sweetness without sugar.
Batter consistency is adjusted with milk to remain soft and easily spreadable. Muffins are baked between 20 to 23 minutes depending on desired texture, with shorter time yielding moist muffins and longer time producing fluffier results. The optional addition of sugar-free chocolate chips enhances the chocolate character.
These muffins make a protein-rich snack or breakfast choice, containing roughly 4g net carbs and over 12g protein per muffin. Proper measurement and texture monitoring help achieve consistent results. Cooling before serving allows flavors to develop.
Ingredients
Wet Ingredients
- 3 egg large, room temperature
- 1 cup peanut butter smooth and runny, not firm, 260g
- ¾ cup Greek yogurt 188g
- ½ cup almond milk 120ml, or use a milk of your choice
- 2 teaspoon vanilla extract
Dry Ingredients
- ⅔ cup golden monk fruit sweetener 110g or granulated sweetener of choice
- ½ cup lupin flour 60g
- ½ cup cocoa powder 45g
- 2.5 teaspoon baking powder
- ½ teaspoon salt if your peanut butter is unsalted, sea salt
Optional Add-In
- ⅓ cup chocolate chips sugar free
Instructions
- Preheat the oven to 180C or 350F (electric).
- In a food processor or in a large mixing bowl and with an electric mixer, blend the eggs until frothy, airy and double in size. This takes around 2 minutes.
- Add the peanut butter, Greek yogurt, milk and vanilla extract as well as the sweetener of your choice. Blend until smooth. Stop to scrape down the sides if necessary in between to incorporate everything into a smooth mixture.
- Add the remaining dry ingredients - lupin flour, cocoa powder, baking powder and sea salt, if your peanut butter is unsalted. The batter should be soft and level easily. If it is firm, add more almond milk.
- Line a muffin pan with paper cups and fill in the muffin batter, leaving some space at the top. My mix made 11 muffins, although I could have strechted it to 12. Option to sprinkle over chocolate chips, if using.
- Bake in the oven for 20-23 minutes or until the tops have risen and the muffins are firm to the touch. Don't over-bake!
Notes
- Measure ingredients using digital kitchen scales for accuracy.
- Adjust the batter with additional almond milk if it feels too firm to spread easily.
- Baking for 20 minutes results in moist, cake-like muffins; 23 minutes produces lighter, fluffier muffins.
- The recipe yields about 11 muffins, but can be stretched to 12 for smaller portions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 11Serving
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Calories | 202kcal | 10% |
| Total Carbohydrates | 9.6g | 3% |
| Protein | 12.1g | 24% |
| Fat | 15.1g | 23% |
| Saturated Fat | 3.4g | 17% |
| Fiber | 5.2g | 21% |
| Sugar | 1.8g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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