Description
These Chocolate Protein Muffins are a delicious combination of indulgent chocolate flavor and high protein, making them a perfect breakfast or snack option. Each muffin contains 12g of protein, providing a satisfying and nutritious treat.
Ingredients
- For the Muffins:
- 1 cup (256 g) pecan butter (or any nut/seed butter of your choice)
- 1/2 cup (91 g) Swerve Brown (or your preferred sweetener)
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup (54 g) chocolate collagen protein
- 3 tbsp cocoa powder
- 2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup (60 g) dark chocolate chips (sugar-free)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Line a muffin pan with 12 silicone or parchment paper liners.
- Prepare the batter: In a large bowl, place the nut butter and stir well to mix in the oils. If the nut butter is very stiff, microwave it or gently heat it in a pan until it becomes more liquid.
- Add sweetener and vanilla: Whisk in the Swerve Brown sweetener and vanilla extract until well combined. Then, whisk in the eggs until the mixture is smooth.
- Add dry ingredients: Stir in the chocolate collagen protein, cocoa powder, baking powder, and salt until the batter is well combined. Then, fold in the sugar-free dark chocolate chips.
- Fill the muffin cups: Divide the batter evenly among the 12 prepared muffin cups.
- Bake: Bake the muffins for 18–25 minutes, or until the muffins have risen and are just firm to the touch on top.
- Cool: Remove the muffins from the oven and let them cool in the pan before serving.
Notes
- Storage: Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Freezing: Freeze any leftover muffins for up to 3 months. Reheat in the microwave for 20-30 seconds.
- Variations:
- Nut Butter: Feel free to swap the pecan butter for almond, peanut, or cashew butter for a different flavor.
- Add-ins: Add chopped nuts, seeds, or dried fruit for extra texture.
- Vegan Option: Substitute eggs with flax eggs and use a plant-based collagen protein.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 2g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg
