Chocolate Protein Mini Muffins

*My muffins bring all the (gym) boys to the yard*

Need a healthy pick-me-up? These mini chocolate muffins are where it’s at. These babies are awesome for chocolate cravings, are sugar free (you’re sweet enough, right?) and are totally gluten + dairy free. Not only that, they’re boosted with additional protein, which acts as the building block for your bones and muscles. It’s also one of the only nutrients your body can’t produce itself, so you have to supply it with a steady stream throughout the day.

Biology not your thing? Basically, just eat these.

Recipe

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SERVES: 24 mini muffins

INGREDIENTS:

  • 2 free-range eggs
  • 2 tbsp of raw cacao powder
  • 3 scoops of chocolate protein powder
  • ½ tsp gluten-free baking soda
  • 1 cup almond meal
  • 1/3 cup of stevia (I use Natvia)
  • ¼ cup water
  • ¼ tsp of Himalayan sea salt

METHOD:

  1. Preheat oven to 175º.
  2. Combine dry ingredients in a bowl.
  3. Make a well in the centre then add the eggs and water.
  4. Stir from the centre until combined.
  5. Divide into mini muffin cases (I prefer silicone to prevent sticking)
  6. Bake  for 18-25 minutes until an inserted skewer removed cleanly.
  7. Allow to cool before dusting with additional cacao.

Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also writes for national health magazines, has launched a range of Protein Ball Mixes: Fit Mixes, and is the author of Love Move Eat (Bauer Media, 2017).

15 Comments
    1. Hi Mitch! The texture will depend on the protein powder you use. Try a splash of almond milk or a tablespoon of coconut oil to make them more moist.

  1. i’d prefer to use honey, or rice malt syrup rather than the stevia, would you have any ideas if it would be an easy one for one swap? have you tried that before?

    1. Hi Sal! I prefer Rice Malt Syrup because of it’s low GI ranking. You can absolutely swap it for stevia in most of my recipes. x

  2. Hi! Do you reckon these would work with baking powder instead of baking soda..? Sooo keen on making these NOW, but the Melbourne weather today is horrible so a walk to the shop wouldn’t be fun at all 🙁

    1. Hi Rebecca. Baking soda needs an acidic ingredient like lemon juice to activate it. Baking powder is basically baking soda with the acid already built in. They don’t work the same, so can’t vouch for it as a replacement. Good luck! xx

  3. Hi, just wondering about the amount of protein powder included in this recipe, i.e. the weight or scoop size? Thank you

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