Dark Chocolate Espresso Protein Muffins
Original recipe by Taylor Celentano
Notes
A mini or regular-size muffin tray is required.
For regular-size muffins, bake for 17 minutes.
Ingredients
- 1/2 cup chocolate protein powder (I used Tone It Up Chocolate Protein)
3/4 cup almond flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup unsweetened coco powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon instant coffee
1/4 cup organic pure maple syrup
2 tablespoons olive oil (you can use coconut or avocado oil)
2 eggs
1/4 cup unsweetened vanilla almond milk
1/4 cup Greek yogurt
1 1/2 teaspoons vanilla extract
1/2 cup mini chocolate chips
Directions
- Preheat your oven to 350 degrees.
- Mix all dry ingredients in one bowl, making sure to get out any clumps and mix everything evenly.
- Mix all wet ingredients in a separate bowl.
- Combine wet ingredients into dry, and mix well (add in your mini chocolate chips as well).
- Spray your muffin tray with nonstick spray, and use a mini ice cream scooper to scoop the batter into each mold.
- Bake for 13 minutes.
- Let cool for 25-30 minutes, then enjoy!
Information
- Category
- Snacks
- Yield
- 12 muffins or 24 mini muffins
- Prep Time
- 10 minutes
- Cook Time
- 13 minutes
- Total Time
- 22 minutes, 59 seconds