While Suede worked all weekend, I continued my crusade to make us healthful, protein packed treats. Why? Because if I don’t have a healthful alternative in the house, I’ll eat baking chocolate by the chunk and Nutella from the jar. Yes, sad, but true.
I decided on Chocolate Protein Mini Muffins for three very important reasons: I have a deep adoration for chocolate, I happened to have all the ingredients on hand and I like miniature things.
I used this recipe, but modified a few ingredients:
1/4 cup cocoa powder
2 tablespoons coconut flour
1/4 cup plant-based vanilla protein powder (this is our favorite)
2 tbsp. coconut sugar
1/2 cup almond milk
1/2 teaspoon baking soda
Mix all of the ingredients together and pour into a generously greased (using coconut oil) mini muffin pan. Bake at 325 degrees for 30 – 40 minutes. Voila.
Now, here are the things I liked about this recipe: relatively few ingredients, healthful and good chocolate flavor. And the things I would do differently next time: really grease my muffin pan, they stuck like crazy. Use agave instead of sugar – the muffins are super chocolatey, not so much sweet and a concentrated sweetener like agave should give it the subtle sweetness I was looking for. Lastly, I’d think about using an overripe banana in the batter, it’d add another layer of sweetness and some moisture. Because the recipe doesn’t use any fat, it creates a drier muffin – the banana should take care of that.
Luckily, Suede is appreciative of anything I cook (bake!) — I’ll figure it out next time. Until then, we’ll enjoy these not-so-sweet chocolate muffins with a tall glass of almond milk.