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Chocolate Muffin

average rating is 3 out of 5, based on 150 votes

These low-carb chocolate protein muffins are perfect for satisfying your sweet tooth while still sticking to a healthy diet. With a rich chocolate flavor and just the right amount of sweetness, these muffins are sure to become a favorite in your household.

Serve these muffins warm with a dollop of whipped cream or a sprinkle of chopped nuts for an extra indulgent treat. They also make a great grab-and-go breakfast or snack, perfect for those busy mornings or mid-day slumps.

Serves

Prep Time

15 Minutes

Total Time

15 Minutes

Calories

75 Protein

6 Fat

4 Carbs

4 Tags:

Breakfast Snack Medium Between 200 and 350 Easy Egg-free Vegetarian Vegan

Ingredients

1/4 cup organic pumpkin puree
1/4 cup almond flour
1 scoop chocolate protein powder (make sure it's low-carb)
2 tablespoons unsweetened cocoa powder
2 teaspoons granulated erythritol (or sweetener of your choice)
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4 cup unsweetened almond milk
1/2 teaspoon vanilla extract
Olive oil spray

Directions

Preheat the oven to 350°F (180°C). Spray a muffin tin with olive oil spray.
In a mixing bowl, combine the pumpkin puree, almond flour, protein powder, cocoa powder, erythritol, baking powder, and salt.
Add the almond milk and vanilla extract to the bowl and mix until well combined.
Scoop the batter into the muffin tin, filling each cup about 2/3 full.
Bake for 12-15 minutes, or until a toothpick comes out clean.
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.