Double Chocolate Protein Muffins

Who doesn't love chocolate and sweets? I watch my sugar intake and try to not have more than 25g a day so I get creative when I am craving something sweet. I found these gluten free chocolate protein muffins on Savannah Neveux's blog and decided to give them a try. These came out good and they do not taste bland like some protein muffins. I pop a couple of these in the microwave for 20 seconds and enjoy them for my mid-morning snack. The melted chocolate chips prevent the muffins from being too dry.

These muffins contain very little added sugar, however, if you are looking to cut the sugar back you can omit the 1/4 cup sugar all together or use less.

Double Chocolate Protein Muffins

Ingredients:

Dry Ingredients:

• 2 cups coconut flour
• 1/2 cup unsweetened cocoa powder
• 2 scoops chocolate casein protein powder
• 1/4 cup coconut sugar
• 1 tbsp baking powder
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt
• 1/3-2/3 cup Enjoy Life Chocolate Chips

Wet Ingredients:

• 1 ripe banana
• 1/2 cup egg whites
• 1/2 cup unsweetened applesauce
• 2/3 cup unsweetened almond milk

Directions:

1. Preheat oven to 375 degrees. Spray muffin tin.
2. Mix all dry ingredients in a large bowl.
3. Blend all wet ingredients in a blender or magic bullet until smooth; add to large bowl and mix well with dry ingredients.
4. Spoon into muffin tins, filling them about 2/3 of the way.
5. Bake for 18-20 minutes, keeping an eye on them as oven temperatures vary. Toothpick should come out clean when done. Store them in a well sealed container and they will stay good for up to 7 days in the fridge.