Prot: 29g, Carbs: 7g, Fat: 12g, Cal: 252
I love love love love love these muffins! These Double Chocolate Protein Muffins are the perfect breakfast or snack for low-carb days. Only 7g carbs (+6g erythritol, if you count those as carbs) in this chocolate deliciousness!
If you don’t have chocolate pea protein on hand, this recipe is a reason to buy some. The texture of these Double Chocolate Protein Muffins is just what you’d expect from a muffin, and they freeze well, too! Seriously, make these. You’ll thank me.
A quick update on what’s been happening over here at the cakery: As many of you know, I teach mathematics full time at a local university. It has been a tough semester trying to get everything done to keep up with blog recipes, develop and grow the online shop, and fulfill my duties as a professor. I’m happy to say that I finished up my final exam grading, and I’m all yours! We’ve been working hard to bring you some great new stuff through the online shop, so stick around! And if you’d like to be among the first to hear about it all, sign up here:
Ok, now go make these muffins. :)
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- Serving size: 1 muffin
- Calories: 252
- Fat: 12g
- Carbohydrates: 7g
- Sugar: 2g
- Fiber: 3g
- Protein: 29g
- Preheat oven to 325F (163C).
- Mix egg whites, coconut oil, and Greek yogurt until smooth.
- Add remaining ingredients, and mix well.
- Spoon into 4 large silicone muffin cups, and place on a baking sheet.
- Bake for about 24 minutes, and check to see if they are done (if they are firm and a toothpick comes out clean). If not, check every 1-2 minutes.
- Let cool, and enjoy! These can stay out for several hours or overnight. For longer periods, store in the refrigerator.
If you count the (calorie-free) grams of erythritol as carbs, add 6g erythritol to the macros for each muffin.