Double Chocolate Protein Muffins
Hey gluten free friends, this one is for you, or just any one who loves chocolate and needs a quick snack!
Double Chocolate muffins packed with mini chocolate chips. Take a bite of one, and you will immediately think you’re eating a decadent treat but not so fast…I skipped the flour and went with rolled oats that are processed into a fine powder. They have no added sugar; instead they are sweetened with maple syrup and applesauce. Each muffin contains about 7 grams of protein and is about 140 calories. They are made with egg whites, protein powder and non-fat Greek yogurt.
And a surprise ingredient? A whole can of pureed pumpkin. The pumpkin adds moistness and is low in calories but rich in vitamins and minerals. More specifically, it contains beta carotene, a powerful antioxidant that has many health benefits. Although the muffins contain a large amount of pumpkin, it’s almost impossible to tell that it’s in the mix.
I use a plant based chocolate protein powder that is vegan, soy free, gluten free and non-GMO. Each serving (2 scoops or about 1/3 cup) has 21g of protein. Any chocolate protein powder will work in this recipe.
These muffins are my go to snack for an afternoon pick me up or even a (mostly) healthy dessert. They’re perfect when I am craving chocolate but don’t want to over do it. Store these muffins in an airtight container in the fridge or store them in the freezer and take one out as needed.
Mom hack: The kids love these muffins and I feel like a secret superhero because I am managing to get them to eat veggies in the guise of a chocolately treat!
To make these muffins, start by adding the rolled oats into a food processor or blender and pulse until it resembles a fine powder consistency (about 30 seconds). Add processed oats to a medium bowl, along with protein powder, cocoa powder, baking soda, salt and cinnamon. Use a whisk to gently combine. Set aside.
In a large bowl, whisk together egg whites, pumpkin puree, applesauce, yogurt, maple syrup and vanilla extract. Once combined, add in dry ingredients and chocolate chips. Stir with rubber spatula until completely combined.
Divide batter evenly into prepared muffin tins until they are about 2/3 of the way full. Bake in a 375-degree oven for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool in tins for 5 minutes. Place muffins on wire rack to cool completely.
Hope you enjoy! Happy baking friends.
XO-K
Double Chocolate Protein Muffins
Ingredients
- 1⅔ cup old fashioned oats
- ⅓ cup chocolate protein powder
- 1 tsp baking soda
- ½ tsp cinnamon
- ½ tsp salt
- ¼ cup cocoa powder
- 4 large egg whites
- ½ cup unsweetened applesauce
- 1 15 oz can pumpkin puree
- ½ cup plain non-fat greek yogurt
- 1 tsp vanilla extract
- 1½ tbsp pure maple syrup
- ½ cup mini chocolate chips
Instructions
- Preheat oven to 375°. Prepare muffin tins by greasing with nonstick spray or using cupcake liners.
- In a food processor or blender, add oats and pulse into a fine powder consistency (about 30 seconds). Add processed oats to a medium bowl, along with protein powder, cocoa powder, baking soda, salt and cinnamon. Use a whisk to gently combine. Set aside.
- In a large bowl, whisk together egg whites, pumpkin puree, applesauce, yogurt, maple syrup and vanilla extract. Once combined, add in dry ingredients and chocolate chips. Stir with rubber spatula until completely combined.
- Divide batter evenly into muffin tins until they are about 2/3 of the way full. Bake 16-18 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool in tins for 5 minutes. Place muffins on wire rack to cool completely.
- Store muffins in airtight container. Best if kept in the fridge. Can also store in freezer.
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