These rich, chocolate-y muffins are full of fiber, protein, healthy fat, and nutrients without the sugar overload found in most other muffins.
They are like brownies and you could even have one for breakfast (or two – who’s counting?)
Who doesn’t love chocolate for breakfast?
We hope you enjoy!
Chocolate Protein Muffins
Full of fiber, filling protein and chocolatey goodness
- 2 cup almond flour Bob's Red Mill or any brand
- 1/4 cup flaxseed meal acts as egg replacer; can use 1 egg instead of flaxmeal
- 1/2 cup protein powder pre-sweetened with stevia if possible – Designs for Health PurePaleoProtein powder tastes great
- 1/2 cup cocoa powder unsweet
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp cinnamon ground
- 1/4 cup oil any neutral oil like grapeseed or sunflower
- 1/2 cup milk dairy or non-dairy like oatmilk is fine
- 1/2 tsp vanilla
- 1/4 cup (optional) sugar optional – taste batter before adding – you may not need
Preheat oven to 375 degrees F.
Grease a muffin tin and set aside.
In a medium sized mixing bowl, combine dry ingredients.
Form a well in center of dry ingredients and pour in wet ingredients. Stir to combine. Batter will be sticky and thick.
Portion mixed batter into muffin tin.
Bake for 15-20 minutes, until firm to touch. Be careful not to burn.
Let cool on counter for 30 minutes. Place muffin tin in fridge for several hours; this makes it easier to take muffins out of muffin pan. If you don't use eggs, these muffins are very light and fragile right out of the oven.