Double Chocolate Protein Muffins

Double Chocolate Protein Muffins


1 scoop (32g) Gourmet Vanilla PEScience Select Protein Powder

1/2 cup (76g) Bob Red Mill Gluten Free 1:1 Flour

1/4 cup (20g) cocoa powder

1/2 tsp baking powder

1/4 tsp baking soda

1 egg

3 tbsp (45ml) Walden Farms Maple Syrup (can sub SF)

1 tbsp (15ml) coconut oil, melted and cooled

1/3 cup (80ml) reduced fat milk

1/2 tsp tsp vanilla extract

1/4 cup (60g) nonfat plain greek yogurt

1 tbsp (7g) Lily's chocolate chips


1. Preheat oven to 350 degrees F.

2. Mix wet ingredients together.

3. Mix dry ingredients together. Stir into wet ingredients.

4. Line muffin tins with liners and nonstick spray.

5. Pour batter into muffin tins.

6. Sprinkle with chocolate chips.

7. Bake for 10-12 minutes or until toothpick comes out clean.

8. Store at room temp for 2-3 day or in the fridge for longer.

Nutrition Facts: makes 6 muffins | Servings size: 1

120 calories | 4.4 F | 14.5 C | 7.1 P

Recipe by: @scriptsandspoons