double chocolate chip protein muffins
You can have your CHAWKLIT with a bit of a healthier bodice!
Ingredients
- 1/4 cup coconut oil, melted
- 1/4 cup honey
- 1/4 cup coconut sugar, or brown sugar
- 3 eggs, at room temperature
- 2 tsp vanilla extract
- 1/4 cup plain whole milk Greek yogurt
- 2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup unflavored protein powder (I used hemp)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1 cup dark chocolate chips, plus more for topping
Instructions
- Preheat oven to 350 degrees. Place liners into 15 slots of your muffin tins.
- In a large bowl, whisk together the coconut oil, honey, coconut sugar or brown sugar until combined. Whisk in the eggs vigorously until frothy, then the vanilla and yogurt. The mixture may curdle after you add the yogurt. Stir in the almond flour, cocoa powder, protein powder, baking powder, baking soda, and salt. Fold in the chocolate chips. Do not overmix.
- Scoop the batter into the prepared muffin tins, filling only 2/3 of the way. You may get anywhere from 14-16 muffins depending on the size of your tins. Sprinkle a few more chocolate chips on top of each muffin, if desired.
- Bake for 18-20 minutes until an inserted toothpick emerges with just a few moist crumbs. Cool 5 minutes in the tin, then transfer to a wire rack. Eat, or cool completely and store in an airtight container for up to 5 days at room temperature, or a week in the fridge.
Notes
*Protein: I use this hemp protein. Keep in mind that the type of protein (pea versus hemp versus whey versus soy, for instance) may impact the texture of the muffins.