Double Chocolate Protein Muffins

At just 99 calories per muffin, these chocolaty muffins are the perfect healthy snack!

And you’ll love that they are high in protein and fiber using LeanFit Naturals Protein and VitaFiber IMO. They are also packed with antioxidants. Check below for the recipe 👇🏽

DOUBLE CHOCOLATE PROTEIN MUFFINS

Yield 12-14 muffins

INGREDIENTS

Dry
•1 cup Gluten Free Only Oats Oat Flour
•2 scoops LeanFit Chocolate whey naturals
•1/3 cup cacao powder
•¼ tsp salt
•½ tsp cinnamon
•1 tsp baking powder
Wet
•2 eggs
•½ cup VitaFiber syrup *see below for subs
•½ cup 2% Greek yogurt
•1/3 cup unsweetened applesauce
•1 tsp pure vanilla extract
•¼ cup unsweetened almond milk
•1/3 cup Lily’s Sugar Free dark chocolate chips

METHOD
1. Preheat oven to 350°F and line or grease 12 muffin tin.
2. Mix together the dry ingredients in a large bowl.
3. Beat eggs, syrup, Greek yogurt, applesauce, vanilla and almond milk in separate bowl.
4. Pour the wet ingredients into the dry ingredients, and fold everything together. Be careful not to over stir the batter (If to dry add 1-2 tablespoons of milk if needed).
5. Fold in chocolate chips.
6. Evenly divide the batter among muffin tin (I got 14 muffins). If desired, add chocolate chips on top of each muffin.
7. Bake between 15 to 20 minutes, or until you can pierce the muffin with a
toothpick and it comes out clean.
8. Let cool on wire rack.

MACROS

Calories: 99 | Fat: 3g | Carb: 12g (Fiber 4.1g / Sugar 1.2g) | Protein 7g

*Can substitute maple syrup, honey or any sticky sweetener in place. A granulated sugar could be used but you may need more liquid, adjust accordingly.

Spinach Protein Muffins

Looking for a way to sneak some greens into your diet or your children’s diet? Look no further! These green muffins taste nothing like the hidden spinach packed inside them. Bonus is they are high in protein with LeanFit CompleteGreens 👍🏽

Spinach Protein Muffins

Ingredients:

Dry:
•1½ cups All purpose flour, unbleached
•½ cup (45g) LeanFit CompleteGreen protein powder
•½ cup coconut sugar
•2 tsp baking powder
•Pinch salt
Wet:
•1 Cup Spinach, packed
•½ Cup mashed banana or applesauce
•¼ cup coconut oil
•2 eggs
•1 tsp pure vanilla extract
•¼ cup almond milk

Method:
Preheat oven to 325ºF and line muffin tin with 12 liners or grease, set aside. In large bowl combine all dry ingredients, set aside. In blender add all wet ingredients and blend until smooth, scraping down sides a couple times if needed. Add wet ingredients to dry ingredients and fold together until just combined. Portion into muffin liners (I use an ice cream scoop to portion). Bake for 20 minutes in preheated oven or until toothpick comes clean.

Coconut PB Chocolate Chunk Muffins

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I love seeing pictures of food and trying to recreate them, this is what I did with these muffins. Coconut, peanut butter and chocolate muffins was the verdict! They looked very similar to the image I seen and the taste is amazing! Working with coconut flour can be tricky but with the right ratios of other ingredients it can turn out amazing!

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Baked fresh for breakfast.

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They turned out so good, I’ve had my fails with coconut flour before. So happy how these turned out, not dry at all. Yummy!

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Let cool slightly before taking liners off. Or be courageous and just peel it hot you may be licking the liner though …

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Here is the recipe:

Coconut PB Chocolate Chunk Muffins

Ingredients:

•6 eggs, room temperature
•1/2 Cup natural peanut butter
•2 Tbsp coconut oil, melted
•2/3 Cup scant coconut palm sugar
•1/4 tsp Pink Himalayan salt
•1/2 tsp Pure vanilla extract
•1/2 Cup coconut flour, sifted
•1 tsp baking powder
•1/2 tsp cinnamon
•1/3 Cup shredded unsweet coconut
•1/3 Cup dark and white chocolate, chopped into chunks (save extra for topping)

Method:

Preheat oven to 375°F. Line or grease 12 muffin tin. With electric mixer beat together eggs, peanut butter, coconut sugar, salt and vanilla until well combined then while still mixing add melted coconut oil. Sift coconut flour, baking powder and cinnamon into separate bowl. Add into batter and mix until smooth. Stir in chocolate chunks and shredded coconut. Pour into prepared muffin cups coming up about 3/4 of the way. Decorate the muffin tops with extra chocolate chunks and shredded coconut if desired. Bake at 375°F for 15 minutes, or until a toothpick comes out clean. Let cool slightly. Yield 12 muffins.

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You can use muffin liners, silicone liners or just grease your muffin tin.

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I only have 3 left after distributing some out to my friends and family that were around today 🙂

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The one I sliced open for the picture didn’t have many chunks of chocolate inside but the others did!

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Spread with ghee.

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Hope you enjoy!