Chocolate Protein Muffins
Ingredients: serves 12 as a snack
1 cup of Mayvers Peanut Butter
2 Eggs - large
1/2 a cup of Maple Syrup
1/2 a cup of Coconut Flour
1/2 a cup Cacao Powder (20 grams)
4 tablespoons of Coconut Oil
2 scoops of Chocolate Protein Powder (can also use vanilla)
2 grated Carrots (130 grams)
1 medium Zucchini grated and squeezed to fill 1 cup
1 teaspoon of Baking soda
1 tablespoon Vanilla extract
Method:
Preheat oven to 175 degrees and line a tray with baking paper.
Grate the carrot and zucchini. Drain the moisture from the zucchini by squeezing it out and then fill one cup.
In a separate bowl mix together the dry ingredients.
Make a well in the dry mix, crack in the eggs and add the maple syrup and peanut butter. Then mix it through with a fork.
Mix the grated vegetables and vanilla through.
Then line a muffin tin with baking paper in each in muffin hole and fill evenly with the mixture.
Bake for 35- 40 minutes. Check they cooked by placing a fork in the center. Remove when cooked and allow to cool on a baking rack.
Facts: A great sweet snack if you are trying to boost your protein macros rather than just being a macro split of mostly carbohydrates. Full of increased fiber and micro-nutrients from the vegetables added. Gluten free and dairy free so great for people with allergies.