Double Chocolate Protein Muffins
These Double Chocolate Protein Muffins are made from protein pancake mix alongside cocoa powder and chocolate chunks. They are the ultimate chocolate treat when looking for something nutritious and protein-filled - 9g of protein per muffin.
Equipment
Ingredients
- 2 cups protein pancake mix I used Kodiak Cakes.
- ⅓ cup unsweetened cocoa powder
- 1 tablespoon protein powder
- 1 teaspoon instant espresso or instant coffee
- ½ cup light brown sugar packed
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg room temperature
- ⅓ cup avocado oil
- 1 teaspoon pure vanilla extract
- ½ cup Greek yogurt
- ⅔ cup milk
- ¾ cup semi-sweet chocolate chunks or semi-sweet chocolate chips
Instructions
- Preheat your oven to 375° F. Grease or line the muffin tin cups and set the pan aside.
- In a large bowl, mix the protein pancake mix, cocoa powder, protein powder, instant espresso, light brown sugar, baking powder, and salt until thoroughly combined.
- Whisk the milk, Greek yogurt, avocado oil, egg, and vanilla extract together. Pour into the dry ingredients and mix only until combined. Do NOT over-mix. Fold in the chocolate chunks
- Fill each muffin cup about ¾ the way full.
- Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Allow the muffins to cool before eating.
Notes
- STORE: Store in an airtight container at room temperature for a few days or in the refrigerator for up to one week.
- FREEZE: Transfer cooled muffins to an airtight container or freezer-safe bag. Freeze for up to 3 months. Thaw completely before eating.
Nutrition
Calories: 248kcalCarbohydrates: 28gProtein: 9gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 23mgSodium: 231mgPotassium: 217mgFiber: 3gSugar: 15gVitamin A: 54IUCalcium: 139mgIron: 2mg
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