Double Chocolate Protein Muffins
Serves 1610 mins prep20 mins cook
These double chocolate protein muffins are made with whole wheat flour, protein powder, no oil and butter and minimal sugar to make delicious lightened up breakfast treats.
0 servings
What you need
Instructions
0 Preheat oven to 375℉ and place about 16 cupcake liners into muffin tins. 1 In a large bowl, combine whole wheat flour ([adjustable]1 cup[/adjustable]), unsweetened cocoa powder ([adjustable]½ cup), chocolate protein powder (½ cup), light brown sugar (½ cup), baking soda (1 teaspoon), and baking powder (1 teaspoon[/adjustable]). 2 In a separate large bowl, whisk together the light vanilla yogurt ([adjustable]½ cup), eggs (2 large), milk (1 cup), and vanilla extract (2 teaspoons[/adjustable]). 3 Using a spatula, fold the wet ingredients into the dry ingredients and only stir until the dry ingredients disappear and are incorporated into the batter. It is important to mix this by hand (and not a electric mixer) to prevent from overmixing. If your batter looks dry, add more milk (one tablespoon at a time) until it reaches the consistency of muffin batter. Gently fold in semi-sweet chocolate chips ([adjustable]1 cup[/adjustable]) until evenly dispersed. 4 Scoop about 3 tablespoons of batter into each muffin tin and gently tap the muffin tin on the counter to smooth out the tops of the batter. 5 Bake at 375℉ for 16-20 minutes or until fork comes out clean. Overbaking can result in dry & hard muffins, so watch the oven closely around the 15 minute mark. 6 Once baked, allow the muffins to cool on a wire rack for 5-10 minutes before removing from the pan. These are best enjoyed warm, so dig right in!View original recipe