Chocolate Protein Mini Muffins
A healthier twist on the classic muffin, these Chocolate Protein Mini Muffins are packed with chocolate flavor and protein, making them perfect for breakfast or a snack.
Ingredients
Dry Ingredients
- 1 Tasse Hafermehl Oat flour, gluten-free; can be made from blended rolled oats.
- 1/2 Tasse Kakaopulver Unsweetened cocoa powder for rich chocolate flavor.
- 1 Messlöffel geschmacksneutrales Proteinpulver Recommended: Orgain Organic Protein for taste.
- 1/4 Tasse Kokosnusszucker oder Lakanto-Monkfruit-Süßstoff Lower glycemic index sweetener options.
- 1-3 Esslöffel Ahornsirup Pure maple syrup for natural sweetness.
- 1 Teelöffel Backpulver Leavening agent for rising.
- 1/2 Teelöffel Natron Works with baking powder for fluffiness.
- 1/4 Teelöffel Salz Enhances flavors.
Wet Ingredients
- 3 reife Bananen Must be ripe for maximum sweetness.
- 1/2 Tasse Milch (tierisch oder pflanzlich) Any milk alternative or regular dairy works.
- 1 Ei oder ein Leinsamen-Ei-Ersatz für vegane Option Flax egg for a vegan substitute.
- 1 Teelöffel Vanilleextrakt For added aroma.
Mix-ins
- 3/4 Tasse halbbitterschokoladenstückchen Semi-sweet chocolate chips.
Instructions
Preparation
- Preheat your oven to 175°C (350°F) and prepare a muffin pan with liners or grease it well.
- In a large bowl, combine the oat flour, cocoa powder, protein powder, coconut sugar, baking powder, baking soda, and salt. Whisk until well blended.
- In a separate bowl, mash the ripe bananas and add milk. Blend until smooth.
- Crack the egg (or add the flax egg if you’re vegan) into the banana mixture, followed by the vanilla extract. Mix until fully combined.
- Gradually fold the wet ingredients into the dry mix until just combined, being careful not to over-mix.
- Gently fold in the semi-sweet chocolate chips.
- Spoon the batter evenly into the lined muffin cups, filling each about ¾ full.
- Place in the oven and bake for 16-18 minutes or until a toothpick comes out clean.
- Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store muffins in an airtight container for 2-3 days at room temperature or refrigerate for up to a week. They freeze well for up to 3 months.