Muffins are one of those sneaky foods that are often categorised as a 'healthy' option when unfortunately they are actually quite the opposite. A store bought muffin can contain up to 30 grams of sugar and 25 grams of saturated fat....all when you are trying to make good choices!
We have come up with the perfect solution to the store varieties that won't undo all that hard work you just did in the gym. They are still delicious and chocolatey and will help satisfy your chocolate cravings however they are gluten and sugar free, low carb and high in protein. The perfect little power snack or after dinner (guilt free) treat!
The flour used in the recipe, coconut flour is a great source of dietary fibre, protein, health fats and very low in carbohydrates compared to other flours. If you have used it before you will know it is very dry and absorbs all of the moisture in sight- so make sure while you're cooking if the mixture seems too thick for a muffin mixture, add a little more almond milk.
1/3 cup of Greek yoghurt
4 tbsp of coconut oil
1/4 cup coconut flour
1/2 cup almond meal
1/3 cup of Vanilla Bean Four Protein powder (Raw Cacao would also work)
4 tbsp of natural sweetener or rice malt syrup
2 tbsp cacao powder
1 1/2 tsp baking powder
1/4 cup psyllium husk
1 1/2 cups unsweetened almond milk
50gm of 85/90% dark chocolate
1. Preheat oven to 180 degrees. Combine all ingredients except for dark chocolate in a mixing bowl and mix until combined. If mixture is too thick add an extra dash of almond milk, until normal muffin consistency is formed.
2. Roughly chop dark chocolate into small pieces and mix through 3/4 of the chocolate into the muffin mix.
3. Line a muffin tray with baking paper or patty pans. Spoon mixture into each pan and sprinkle remaining chocolate on top of the muffins.
4. Cook for 18-20 minutes if making mini muffins or 28-30 minutes if making regular sized muffins or until cooked through.