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:

  1. Preheat oven to 175 degrees and line a tray with baking paper.

  2. Grate the carrot and zucchini. Drain the moisture from the zucchini by squeezing it out and then fill one cup.

  3. In a separate bowl mix together the dry ingredients.

  4. 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.

  5. Mix the grated vegetables and vanilla through.

  6. Then line a muffin tin with baking paper in each in muffin hole and fill evenly with the mixture.

  7. 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.

SnacksGuest User