These rich, chocolate-y muffins are full of protein, healthy fat, and nutrients without the blood-sugar imbalances you get from regular muffins made with wheat flour.
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 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
- 1/2 cup cocoa powder unsweet
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp cinnamon ground
- 1/4 cup melted butter or coconut oil
- 1/2 cup milk
- 1/2 tsp vanilla
- 1/4 cup (optional) sugar optional – taste batter before adding – you may not need if your protein powder was pre-sweetened
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.