Double Chocolate Protein Muffins
Double Chocolate muffins packed with mini chocolate chips. Gluten free with no added sugar and contains about 7 grams of protein and 140 calories per muffin. A go to snack for an afternoon pick me up or even a (mostly) healthy dessert.
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.