As with my Ultimate Protein Pancakes, I’ve always found it difficult to get a decent texture out of any baked protein goods. They always came out too dry or just sunk into a stodgy, unpalatable mess. They tasted nothing like muffins.
(I still ate them as I hate wasting food!).
Trying to replace traditional flour with a “healthier” alternative is tough because the baking properties are completely different but I think I’ve finally found the answer with these Double Chocolate Protein Muffins.
You may think these ingredients are tough to get hold of but they seem to be coming more and more readily available in big supermarkets, health food shops such as Holland and Barrett and now online at Musclefood so there really are no excuses!
Double Chocolate Protein Muffins
- 25 g Peanut flour / powdered peanut butter
- 15 g coconut flour
- 15 g cocoa powder
- 10 g granulater sweetener
- 30 g chocolate casein protein powder
- 2 egg whites
- 1 medium banana
- 100 ml unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- pinch salt
Preheat oven to 180C/350F
Mix dry ingredients in a blender
Add wet ingredients and blend until smooth
Place into prepared muffin tin or silicone muffin mould
Bake in oven for 18-20 minutes or until knife comes out clean
Can swap out casein for whey if you don't have any but reduce cooking time by a couple of minutes to avoid dryness.
Nutritional Information per muffin: Calories: 79 / Protein: 7g / Carbohydrates: 10g / Fat: 2g / Fibre: 2g
If you would like this recipe or any of our other recipes incorporated into your diet then make sure you check out our personalised meal plans.