Rich, Fudgy, & Guilt-Free: Double Choc Protein Muffins
If you’ve been searching for a snack that satisfies serious chocolate cravings without derailing your health goals, your search ends here. Meet your new favorite bake: Double Choc Protein Muffins using our Organic Artisan Cocoa Protein
Decadent, moist, and packed with plant-fueled power, these bakery-style muffins taste like an absolute treat while delivering the nutrition you need to crush your day.
Why You’ll Love This Recipe
- Forget dry, bland fitness snacks, these muffins are soft, fudgy, and packed with rich chocolate flavour in every single bite.
- Double the Chocolate: Made with natural cacao powder plus chocolate chips for maximum indulgence.
- Artisan Cocoa Protein Boost: Powered by our Organic Artisan Cocoa Protein to give you clean, lasting energy without artificial fillers.
- Perfect Bakery Texture: A blend of almond meal and tapioca flour creates a soft, springy, and satisfying crumb that isn't heavy.
- Naturally Rich & Moist: Unrefined coconut oil and vanilla extract enhance the natural chocolate notes while keeping every bite tender.
DOUBLE CHOC PROTEIN MUFFINS
Servings: 6-8 Muffins
Ingredients:
11⁄2 cups Almond Meal
1⁄2 cup Tapioca Flour
1/3 cup Organic Artisan Cocoa Protein
1/3 cup Sugar (I used coconut)
2 tbsp Cacao Powder
1 tsp Baking Powder
1⁄4 tsp Bicarb Soda
1⁄4 tsp Salt
2 Free-Range Eggs
1/3 cup Coconut Oil, melted
1/3 cup Milk (I used unsweetened almond milk)
1 tsp Vanilla Extract
1⁄2 cup Chocolate Chips
Frosting
1 cup Grass-Fed Butter, softened
1 tsp Vanilla Extract
1 cup Powdered Sugar (I used coconut)
1 tbsp Milk (I used unsweetened almond milk)
1⁄4 cup Organic Artisan Cocoa Protein
1 tsp Cacao Powder (increase quantity if you would like your icing darker)
Method:
1. Preheat oven to 180 degrees.
2. Combine almond meal, tapioca flour, protein, sugar, Organic Artisan Cocoa Protein baking powder, bicarb and
salt in a bowl.
3. In a separate bowl, whisk eggs, oil, milk and vanilla in a bowl until combined.
4. Pour wet ingredients into dry and stir to combine.
5. Stir through chocolate chips.
6. Divide mixture into a greased muffin tin. Bake for 18-20 minutes or until a skewer comes out
clean.
7. Beat butter, vanilla, sugar, milk, protein and cacao until combined and fluffy. Use a piping bag or
a knife and frost muffins with icing.
