Healthier Double Chocolate Protein Muffins

Serves 8
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Directions

  1. 1Mix the melted light butter and sweetener until well combined.
  2. 2Mix the melted light butter and sweetener until well combined.
  3. 3Mix the melted light butter and sweetener until well combined.
  4. 4Add in the egg, yogurt, milk and vanilla and mix well.
  5. 5Add in the egg, yogurt, milk and vanilla and mix well.
  6. 6Add in the egg, yogurt, milk and vanilla and mix well.
  7. 7Sift through the dry ingredients, including chocolate protein powder, and mix until just combined.
  8. 8Sift through the dry ingredients, including chocolate protein powder, and mix until just combined.
  9. 9Sift through the dry ingredients, including chocolate protein powder, and mix until just combined.
  10. 10Fold in the chopped chocolate chunks (dusted in flour).
  11. 11Fold in the chopped chocolate chunks (dusted in flour).
  12. 12Fold in the chopped chocolate chunks (dusted in flour).
  13. 13Cover and let the batter sit in the fridge for about 30 minutes to overnight (can be skipped).
  14. 14Cover and let the batter sit in the fridge for about 30 minutes to overnight (can be skipped).
  15. 15Cover and let the batter sit in the fridge for about 30 minutes to overnight (can be skipped).
  16. 16Pre-heat oven to 220°C.
  17. 17Pre-heat oven to 220°C.
  18. 18Pre-heat oven to 220°C.
  19. 19Divide the batter into 8 to 10 muffin liners, topping with extra chocolate chunks.
  20. 20Divide the batter into 8 to 10 muffin liners, topping with extra chocolate chunks.
  21. 21Divide the batter into 8 to 10 muffin liners, topping with extra chocolate chunks.
  22. 22Bake at 220°C for 5 minutes, then drop the temperature to 180°C and continue to bake for 18-20 minutes.
  23. 23Bake at 220°C for 5 minutes, then drop the temperature to 180°C and continue to bake for 18-20 minutes.
  24. 24Bake at 220°C for 5 minutes, then drop the temperature to 180°C and continue to bake for 18-20 minutes.
  25. 25Let cool in the tin and enjoy.
  26. 26Let cool in the tin and enjoy.
  27. 27Let cool in the tin and enjoy.

Ingredients

  • 50 g light butter, melted and cooled slightly
  • 50 g light butter, melted and cooled slightly
  • 50 g light butter, melted and cooled slightly
  • 1 egg
  • 1 egg
  • 1 egg
  • 75 g yogurt
  • 75 g yogurt
  • 75 g yogurt
  • 180 ml milk
  • 180 ml milk
  • 180 ml milk
  • 1 tsp vinegar or lemon juice
  • 1 tsp vinegar or lemon juice
  • 1 tsp vinegar or lemon juice
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 100 g granulated sweetener
  • 100 g granulated sweetener
  • 100 g granulated sweetener
  • 130 g flour
  • 130 g flour
  • 130 g flour
  • 20 g cocoa powder
  • 20 g cocoa powder
  • 20 g cocoa powder
  • 60 g chocolate protein powder
  • 60 g chocolate protein powder
  • 60 g chocolate protein powder
  • 100 g chocolate chips/chunks
  • 100 g chocolate chips/chunks
  • 100 g chocolate chips/chunks
  • 1.5 tsp baking powder
  • 1.5 tsp baking powder
  • 1.5 tsp baking powder
  • 0.25 tsp baking soda
  • 0.25 tsp baking soda
  • 0.25 tsp baking soda
  • 1 dash salt
  • 1 dash salt
  • 1 dash salt

Equipment

muffin tinsoven

Tips

  • Dust chopped chocolate chunks in flour before folding into the batter.
  • For jumbo muffins, make 8 servings. For slightly smaller muffins, make 10 servings.
  • Cover and let the batter sit in the fridge for about 30 minutes to overnight for best results (can be skipped).
  • To make them extra fluffy, bake at 220°C for 5 minutes, then drop the temperature to 180°C and continue baking for 18-20 minutes.