I love love love love love these muffins! These Chocolate Protein Muffins are the perfect high protein breakfast or snack for low-carb days. 29g protein and only 4g net carbs!
If you don't have a chocolate pea protein blend on hand, this recipe is a reason to buy some. The texture of these Chocolate Protein Muffins is just what you'd expect from a muffin, and they freeze well, too! Seriously, make these. You'll thank me.
Servings: 4 muffins
- 8 large egg whites 264g
- 2 tablespoons liquid coconut oil 28g
- ½ cup fat-free Greek yogurt 114g
- 1 cup chocolate pea protein blend 100g
- 2 tablespoons black cocoa 10g
- ¼ cup almond meal 28g
- 2 tablespoons erythritol 24g
- 1 teaspoon baking powder 4g
- a pinch of sea salt
- 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.
A note about substitutions: I would not recommend whey or other protein substitutions in this recipe. If you want to use regular coconut oil (the kind that solidifies when cold), melt it, and make sure your other ingredients are at room temperature so it doesn't solidify.
Serving: 1muffin | Calories: 252kcal | Carbohydrates: 13g | Protein: 29g | Fat: 12g | Fiber: 3g | Sugar: 2g | Net Carbohydrates: 4g | Erythritol: 6g
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Coconut yogurt and vegan egg replacer? I haven't tried it, but texturally it should be very similar!
Is there any way to make this vegan??