High-Protein Chocolate Muffins for Valentine’s Day
I've often found myself skeptical about healthy dessert alternatives, but this sugar-free chocolate muffin recipe stands out. The simplicity of the recipe makes it an accessible option for anyone looking to treat themselves and their loved ones. This recipe not only satisfies your sweet cravings but also nourishes the body with protein.
Equipment
- 1 Immersion blender
- 1 silicone baking mold
Ingredients
- 3 bananas (250-300g) fully yellow and ripe
- 3 eggs medium size
- 1.5 oz protein powder (45 g) opt. vanilla taste
- 1 oz cacao powder (25-30 g)
- 0.25 tsp baking powder (1.5 g)
- 3 tbsp chocolate spread for toppings sugar-free if possible
Instructions
- Preheat your oven to 350°F (180°C).
- Thoroughly mash the bananas in a bowl.
- Add the eggs and mix with a mixer for 2 minutes.
- Add the protein powder, cacao powder and baking powder, mixing everything together.
- Divide the batter into your silicone baking forms, filling each one about 2/3 full to allow room for the muffins to rise.
- Bake the muffins for 25-30 minutes. To check if they're ready, insert a toothpick into the center – if it comes out clean, they're done.
- Once baked, remove the muffins from the oven and let them cool for 10 minutes. Carefully remove them from the baking forms, spread the chocolate cream on top and let them cool in the fridge overnight.
Notes
For an extra special touch, go with a plant-based spread for the topping and sprinkle on some fresh strawberries or blueberries. It makes these muffins look festive and adds a burst of freshness.