Chocolate Protein Muffins

These muffins have a rich chocolate flavour of a shop bought muffin, but they are much healthier. Packed with protein, they are great post-workout snack as well as sweet breakfast of a healthier version of a dessert. These muffins are low fat, low GI and dairy free.

Makes 6 large or 12 medium muffins:

  • 200g / 8 oz wholemeal flour (I used wholegrain spelt)
  • 1 tsp baking powder
  • 3 scoops of chocolate protein of your choice. I’m still using my USN IGF-1 pure whey protein in chocolate cream flavour.
  • 4 eggs, beaten
  • 75 g /3 oz chopped pecan nuts or walnuts. I think hazelnuts and almonds would taste nice too.
  • 100 g / 4 oz Xylitol
  • 1 1/2 tbsp pure cocoa powder
  • 4 tbsp melted pure coconut oil
  • Approximately 200 ml / 7 fl oz rice or soy milk – enough to make a soft batter
  • 2 tbsp very dark grated chocolate (optional).
  1. Preheat the oven to 180C and brush the muffin tin lightly with coconut oil.
  2. Mix all dry ingredients in a bowl. Make sure it’s all properly mixed without clumps.
  3. Add the eggs and coconut oil and beat mixture gradually adding milk to make a batter.
  4. Fold in nuts and grated chocolate if using.
  5. Fill muffin tins just over halfway and bake for 20-25 minutes until risen and firm to the tough. Do a toothpick check if not sure.


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