Double Choc Protein Muffins
For all you choc lovers this one is for you!
These muffins feature raw cacao powder, chocolate chips
and grass-fed artisan choc protein from Aus Natural Protein.
The chocolate buttercream is seriously dreamy, I decided to leave these light in colour, but if you’re a dark choc lover, simply add more cacao powder.
Did you know that chocolate is amazing for our bodies!
Find out more here.
Choc heaven recipe below.
Servings: 6-8 Muffins
Ingredients
1½ cups Almond Meal
½ cup Tapioca Flour
1/3 cup Artisan Cacao Protein Powder
1/3 cup Sugar (I used coconut)
2 tbsp Cacao Powder
1 tsp Baking Powder
¼ tsp Bicarb Soda
¼ tsp Salt
2 Free-Range Eggs
1/3 cup Coconut Oil, melted
1/3 cup Milk (I used unsweetened almond milk)
1 tsp Vanilla Extract
½ cup Chocolate Chips
Frosting
1 cup Grass-Fed Butter, softened
1 tsp Vanilla Extract
1 cup Powdered Sugar (I used coconut)
1 tbsp Milk (I used unsweetened almond milk)
¼ cup Artisan Cacao Protein Powder
1 tsp Cacao Powder (increase quantity if you would like your icing darker)
Method
1. Preheat oven to 180 degrees.
2. Combine almond meal, tapioca flour, protein, sugar, cacao powder, baking powder, bicarb and salt in a bowl.
3. In a separate bowl, whisk eggs, oil, milk and vanilla in a bowl until combined.
4. Pour wet ingredients into dry and stir to combine.
5. Stir through chocolate chips.
6. Divide mixture into a greased muffin tin. Bake for 18-20 minutes or until a skewer comes out clean.
7. Beat butter, vanilla, sugar, milk, protein and cacao until combined and fluffy. Use a piping bag or a knife and frost muffins with icing.
Want to see this recipe in action?
View on @naturalspoonfuls Instagram here.