Saturday, April 18, 2015

Chocolate and Vanilla Protein Muffins

Submitted by: Coach Taryn

Yummy chocolate muffins made with vanilla protein powder!


0.5 c. coconut oil, raw, extra-virgin, organic
4 egg white, from large egg, cage-free, organic
1 tbs. lemon juice, pure, organic
1 c. milk, full-fat, raw, grass-fed or pastured cows, organic
1 c. almond flour, organic
0.5 c. protein powder, BioTrust Low Carb, vanilla
0.66 c. cacao powder, raw, organic
0.5 c. coconut sugar, organic
2 tsp. vanilla extract, organic
1 tsp. baking powder, organic, gluten & aluminum-free
1 tsp. baking soda, pure
0.5 tsp. sea salt, unrefined and pure
4 oz. chocolate, dark, 70%, raw, organic


Preheat oven to 375°F. Line 18 muffin cups with paper liners. Add lemon juice to milk, and let sit for 5-10 minutes. In a large bowl, combine flour, protein powder, cocoa powder, coconut sugar, baking powder, baking soda, salt, and chocolate chunks. Mix well. In another bowl, combine coconut oil, egg whites, milk (with lemon juice), and vanilla. Use a whisk to mix it all up. Using a spatula, fold the wet ingredients into the dry ingredients. Stir until just combined. Divide batter among muffin cups, and bake for about 13-15 minutes, until a toothpick inserted in the center of a muffin comes out clean. (It could take as long as 20 minutes to cook, depending on your oven, so be sure to check them every few minutes.) Let cool for 5 minutes before removing from pan. Yields: 18 muffins Serving: 2 muffins 2 muffins = 1 protein, 2 carbs 1 muffin = 1/2 protein, 1 carb

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