Name: Double Chocolate Protein Muffins
Prep time: 10 min
Total time: 30 min
Ingredients: 2 cups high protein pancake mix; ⅓ cup unsweetened cocoa powder; 1 tsp instant espresso (or instant coffee); ¾ cup light brown sugar (packed); 1 tsp baking powder; ¼ tsp salt; 1 large egg (room temperature); ⅓ cup avocado oil; 1 tsp pure vanilla extract; ⅓ cup pumpkin puree (*not pumpkin pie filling); ¼ cup Greek yogurt; 1 cup semi-sweet chocolate chunks (or semi-sweet chocolate chips)

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These Double Chocolate Protein Muffins are made from protein pancake mix alongside cocoa powder and chocolate chunks. They are the ultimate chocolate treat when you are looking for something that is also nutritious.

What you’ll need to make these Double Chocolate Protein Muffins:

Protein Pancake Mix: I am sure you have seen some variation of protein pancake mix on the shelves at the grocery store. The brand I used in this recipe was Kodiak Cakes: Power Cakes, Flapjack and Waffle Mix (buttermilk flavor.) While you can certainly use this mix to make pancakes and waffles, it is fun to play with it in baking recipes too.
Unsweetened Cocoa Powder: The first element of chocolate comes from unsweetened cocoa powder.
Instant Espresso: The instant espresso amps up the chocolate flavor of the cocoa powder.
Light Brown Sugar
Baking Powder
Salt
One Large Egg
Pumpkin Puree (not pumpkin pie filling)
Plain Greek Yogurt
Avocado Oil
Pure Vanilla Extract
Semi-Sweet Chocolate Chunks: Chocolate chunks are the second chocolate element to these muffins. You can also use semi-sweet chocolate chips.

ARE PROTEIN MUFFINS HEALTHY?

Muffins may not be the healthiest snack of them all, but if you are going to have a muffin it might as well have the added benefit of protein and whole grains.

Protein Pancake Mix: Depending on the protein pancake mix you use, depends upon the ingredients and their ratios. Typically these protein pancake mixes will be made from whole wheat, almond, or oat flour. And they will have the addition of a protein blend which could include protein isolates, whey protein, or another form of protein powder.

Unsweetened Cocoa Powder: Cocoa powder has anti-inflammatory polyphenols.

Pumpkin Puree: Pumpkin puree is almost a secret ingredient to these muffins. You cannot really taste it over the chocolate flavors. It has added nutrients such as Vitamin A, fiber, and antioxidants.

Greek Yogurt: The yogurt adds additional protein content.

How to make these Double Chocolate Protein Muffins:

The first step is to preheat your oven to 375 degrees F. Grease or line the cups of a 12-cup muffin tin, set aside.
In a large bowl or the bowl of a standing mixer with the paddle attachment, mix together the protein pancake mix, cocoa powder, instant espresso, light brown sugar, baking powder, and salt until thoroughly combined.
In a small bowl, whisk the avocado oil, egg, and vanilla extract together. Pour into the dry ingredients and mix only until combined. Do NOT over-mix. Add the Greek yogurt and pumpkin puree, again mixing just until combined. Fold in the chocolate chunks
Fill each muffin tin about 3/4 the way full.
Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Allow to cool before eating.
Store in an airtight container at room temperature for a few days, or in the refrigerator for up to one week.

Can you freeze these protein muffins?

Yes, you can freeze these muffins. Tightly wrap them in plastic film or foil and then place the wrapped muffins into a freezer safe bag. Make sure to mark the bag with the name of the muffins as well as the date, so you don’t forget when they were made.