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Double Chocolate Protein Muffins

These soft, moist and fluffy Double Chocolate Protein Muffins allow you to indulge in a rich and decadent treat with no guilt involved! Enjoy one of these tempting muffins with a cold glass of almond milk after your daily workout – you deserve it.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Snack
Cuisine: American
Keyword: best protein snack, gluten free muffins, healthy muffins
Servings: 12
Author: Amy

Equipment

  • Oven

Ingredients

  • ¾ cup almond flour
  • ½ cup tapioca flour
  • ¼ cup coconut flour
  • 6 tbsp cocoa powder
  • ½ cup chocolate protein powder (2 scoops)
  • ½ cup coconut sugar
  • ¼ cup chia seeds
  • 1 tsp baking powder
  • 1 ½ tsp baking soda
  • 1 egg lightly beaten
  • 4 egg whites lightly beaten
  • 1 cup almond milk
  • 1 ½ cups coconut cream
  • 1 tbsp coconut oil or vegetable oil
  • 1 tsp vanilla extract
  • 1 cup dark chocolate chips

Instructions

  • Preheat the oven to 400°F. Liberally coat two standard muffin tins with non-stick spray and set aside, or line standard muffin tin with paper liners.
  • In a large mixing bowl, combine all dry ingredients.
  • In a small mixing bowl, combine all wet ingredients.
  • Create a well in the center of the dry ingredients. 
  • Pour the wet ingredients into the well and begin to mix. 
  • Add the chocolate chips right before the mixture is fully combined. Do not over mix, just blend the chips into the batter. 
  • Pour batter evenly among the muffin cups and bake for approximately 20 minutes.

Notes

  • To Store: Cooled muffins can be kept in an airtight container for up to 4 days. Microwave each muffin for about 10 seconds before enjoying if desired.
  • To Freeze: Place cooled muffins into an airtight container or storage bag and freeze for up to 2 months. Thaw before enjoying.