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–+ servings

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!
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 8
Course: Dessert
Calories: 209
Ingredients Method Nutrition Notes

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)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Chop the chocolate and dust in some flour and gently fold into the mix, reserving a small portion for topping the muffins.
  5. 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.
  6. 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.
  7. Distribute the muffin batter evenly among the prepared liners and sprinkle the reserved chocolate on top of each muffin.
  8. 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.
  9. 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.

Nutrition

Calories: 209kcal

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

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