Double Chocolate Protein Muffins
Meet this chocolate zucchini bread made into muffins and boosted with protein!
Cooking with protein and making calorie-conscious treats can be tricky; but, they are rewarding from a macronutrient (and taste standpoint) if you do it correctly.
INGREDIENTS
Makes 8 large muffins
- Dry
- 1 1/4 cup oat flour
- 2 scoops chocolate isolate whey (I used MAN Sports Clean Protein – Chocolate)
- 1/3 cup cacao or 60%+ dark chocolate powder
- 1 tsp salt
- 1 tsp baking soda
- Wet
- 2 eggs
- 1/8 cup coconut oil (melted)
- 1/3 cup coconut sugar
- 1/2 cup 2% Greek yogurt
- 1/2 cup unsweetened applesauce
- 1 cup grated zucchini (squeezed)
- 1/3 cup 60%+ dark chocolate chips/nibs
- 1/4 cup unsweetened almond milk
- Garnish (optional)
- 1 or 2 dark chocolate chips/nibs on top of each muffin
- Swerve zero calorie confection sugar
STEPS
- Set oven to 350F.
- Grate a medium zucchini until you can fill about 1 cup with the shavings. Wrap the zucchini in a cloth towel (or cheesecloth) and squeeze the water out of it. Set it aside.
- Mix together the dry ingredients in a large bowl.
- Then, beat eggs, coconut oil and coconut sugar together in a separate bowl. Add the remaining listed wet ingredients and stir/fold everything together.
- Pour the wet ingredients into the dry ingredients, and fold everything together. Be careful not to over stir the batter.
- Fold in grated zucchini, chocolate chips and almond milk (add more tablespoons of almond milk if the batter is too thick).
- Spray a muffin mold with nonstick cooking spray, then evenly divide the batter among the molds. If desired, add 1 or 2 chocolate nibs on top of each muffin.
- Bake between 22 and 25 minutes, or until you can pierce the muffin with a toothpick and it comes out clean.