Double Chocolate Protein Muffins- Lower calorie, sugar free
Indulge in these delectable Healthier Double Chocolate Protein Muffins! Crafted without any added sugars and replacing excess butter with yogurt, these jumbo, bakery-style treats are a delightful twist on the classic. Loaded with protein and luscious chocolate chunks that melt in every bite, these muffins boast a generous 11.5g of protein per serving. You will never be able to tell these decadent muffins are a healthier alternative, and the best part? They are banana free!
Ingredients
- 50 g light butter melted and cooled slightly
- 75 g yogurt
- 1 egg
- 3/4 cup milk 180ml milk + 1/2 tsp vinegar or lemon juice to make buttermilk (you can use a light higher protein milk or a plant-based option)
- 1 tsp vanilla
- 100 g granulated sweetener A zero calorie sweetener was used in this recipe, or you can use normal sugar/brown sugar/monkfruit
- 130 g all purpose flour Can sub oat flour
- 20 g cocoa powder
- 60 g chocolate protein powder
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 100 g chocolate chunks/chips I use a mix of sugar free chocolate and a protein chocolate block (see notes)
Instructions
- In a mixing bowl, combine the melted light butter and granulated sweetener. Mix until the ingredients are well combined and the mixture has a creamy texture.
- Add the egg, yogurt, buttermilk (prepared by combining milk with vinegar or lemon juice), and vanilla extract to the butter mixture. Mix thoroughly until the wet ingredients are fully integrated.
- Sift in the flour, protein powder, cocoa powder, baking powder, baking soda, and a dash of salt. Gradually fold the dry mixture into the wet mixture, ensuring even incorporation.
- Chop the chocolate and dust in some flour and gently fold into the mix, reserving a small portion for topping the muffins.
- Rest and Develop Flavor and texture: For optimal flavor development and texture, cover the muffin batter and refrigerate for a minimum of 30 minutes. This step, while optional, allows the ingredients to harmonize and enhances the taste profile of the muffins.
- Preheat and Line: Preheat your oven to 220°C (428°F). While the oven heats up, prepare 8-10 muffin liners in a muffin tin.
- Distribute the muffin batter evenly among the prepared liners and sprinkle the reserved chocolate on top of each muffin.
- Bake the muffins at 220c for approximately 5 minutes, then drop the temperature to 180c and bake for a further 18-20 minutes or until a toothpick inserted into the center emerges clean.
- Once baked, allow the muffins to cool in the tin for 10-15 minutes, then transfer the muffins to a wire rack for further cooling.
Notes
*This recipe uses a zero calorie granulated sweetener that has a 1:1 substitution to white sugar. Please make sure if you are going to use a sugar substitute that it has the same substitution. If the sweetness is more concentrated, please use less of the sweetener.
Protein Powder- I use the Chocolate Easter egg Protein from MacroMike. My affiliate code for Macromike is AMB-ELIYEATS (saves you 10%!). Can use whey or any other flavours
Chocolate- I use a mix of sugar free chocolate and protein chocolate. You can substitute for any chocolate or chocolate chips
Macros Per Muffin (8):
Calories: 210
Carbohydrates: 19g
Protein: 11.5g
Fat: 11g
Nutrition
Calories: 209kcal
Tried this recipe?Let us know how it was!