nicolette@theyardgym.com.au
Chocolate Protein Muffins
30 minutes
Soy Milk Unsweetened Coconut Yogurt Apple Cider Vinegar Vanilla Extract Oat Flour Chocolate Protein Powder
Preheat the oven to 350ºF (175ºC). Line a muffin tray with liners or use a silicone muffin tray.
In a large bowl, combine the milk, yogurt, apple cider vinegar, and vanilla. Let sit for five minutes.
In a medium-sized bowl, whisk together the flour, protein powder, cocoa powder, sugar, baking powder, and salt.
Cocoa Powder Coconut Sugar
Baking Powder Sea Salt
Add the melted coconut oil to the wet ingredients and stir.
Coconut Oil (melted) Dark Chocolate Chips
Stir the dry ingredients into the wet and mix until well combined. Fold in the chocolate chips.
Divide the batter evenly between muffin cups. Bake for 20 minutes or until firm to the touch. Transfer the muffins to a cooling rack to cool them completely. Enjoy!
338 17g 38g
Fiber
4g
Sugar
20g 11g 1mg
Store in an airtight container at room temperature for the first day and then
transfer to the fridge in a sealed container for up to one week. One serving is two muffins.
Cholesterol
Sodium
309mg
This recipe was developed and tested using both a plant-based protein
Vitamin A Vitamin C
0IU
powder and a whey protein powder. Either option will work. Use any other type of milk or milk alternative.
0mg
Calcium
158mg
Iron
2mg
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