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High Protein Double Chocolate Muffins

Challenge everythíng you know about healthy desserts and "cheat foods" by checkíng out thís collectíon of recípes gíven a boost wíth proteín powder.

Hello friends!!
It is me, Kelly. I hope you are doing wonderfully. Maybe You remember me and spent her time testing recipes or washing clothing because she refused to wear an apron
That was twenty minutes ago, or twenty years. A few things don't change, although I lost track of a lot.

I am incredibly grateful to those of you who reached out in my absence (that was nearly 5 months --eek!) , and long story short, I am not dead. So that's the great news!

Recipe adapted from here
Ingredíents
  • 4 scoops chocolate proteín powder* (1-1/3 cups)
  • ½ cup erythrítol
  • ¼ cup coconut flour
  • ¼ cup unsweetened cocoa powder
  • 4 teaspoons bakíng powder
  • 1 teaspoon salt
  • 1-1/4 cup unsweetened almond mílk, dívíded
  • 10 squares sugar free dark chocolate, chopped and dívíded
  • 4 egg whítes (or 4 eggs’ worth of egg replacer or flax eggs)
  • 4 teaspoons vanílla extract
INSTRUCTIONS
  1. Preheat oven to 350°F.
  2. Coat or grease a muffin tin with cooking spray and set aside.
  3. In a large bowl, combine protein powder, erythritol, coconut flour, unsweetened cocoa powder, baking powder, and salt and mix until uniform.
  4. Blend 1 cup of the almond milk with 6 squares of the chopped chocolate in a microwave-safe glass measuring cup. Microwave for 1 minute and stir till smooth. Continue microwaving in 15 minute intervals, stirring in between, until the chocolate has melted and the mixture is uniform if the chocolate has not melted. Add remaining egg whites 1/4 cup almond milk, and vanilla extract and stir. Add wet ingredients to dry ingredients and stir until blended.
  5. Scoop half of the batter into the prepared muffin tin (so the cups are half complete ). Sprinkle 2 squares' value of the remaining chopped chocolate on the batter (so sprinkle some chocolate on the batter in each of the cups). Cover all the cups with the remaining batter (so the cups are now full), then scatter the remaining two squares of chopped chocolate on top.
  6. Bake in the oven at 350°F for 18-20 minutes, or until a toothpick inserted in the centre comes out clean (ignoring the melted chocolate of course). Let devour and cool.

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