CHOCOLATE ALMOND FLOUR PROTEIN MUFFINS
Chocolate Almond Flour Protein Muffins that are healthy enough for the breakfast table and delicious enough for dessert. They're a muffin recipe that is truly the best of both worlds.
Provided by Kristen Stevens
Categories Breakfast
Time 30m
Number Of Ingredients 13
Steps:
- Preheat your oven to 350 degrees. Line a 12-cup muffin tin with liners.
- Add the coconut sugar, coconut oil, eggs, and vanilla to a large bowl and beat with electric beaters.
- Add the almond flour, cocoa powder, Vital Proteins Collagen Peptides, baking powder, and sea salt and beat until just combined. Add the hot water and carefully beat it into the batter. Fold in the chocolate and pecans.
- Divide the batter between the lined muffin cups, filling them nearly to the top. For extra chocolaty muffins, top with a few chocolate chips or chunks.
- Bake the muffins for 12-20 minutes - see the guidelines below. Let the muffins cool for 5 minutes before removing them from the muffin tin. Optional: top with a little sprinkle of flaky sea salt.
Nutrition Facts : ServingSize 1 muffin, Calories 313 kcal, Carbohydrate 17 g, Protein 13 g, Fat 25 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 62 mg, Sodium 216 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 6 g
CHOCOLATE ALMOND MUFFINS RECIPE - (4.6/5)
Provided by á-35703
Number Of Ingredients 20
Steps:
- Preheat oven to 400°F. Grease muffin tins or use paper liners. Combine dry ingredients in bowl. Add wet ingredients to well of dry ingredients. Beat until well blended. Scoop into muffin tins. Bake for 15 to 20 minutes. Let cool on wire rack. Freeze unused portions. For a pleasant zip, add 1/8 teaspoon of cardamom or chilli powder to your batter! For cupcakes increase sugar by 1 cup. Optional Icing: Cream 1 cup icing sugar together with butter, milk, almond extract and cocoa powder. Continue to beat, adding 2 more cups of icing sugar until smooth and fluffy. Ice muffins when cool. Icing can be frozen.
CHOCOLATE ALMOND MUFFINS
Looking for a healthier alternative to muffins? Try my chocolate muffins made with almond flour and cocoa powder.
Provided by CityDoors
Categories Toddler Friendly
Time 20m
Yield 16 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Mix together dry ingredients. Add wet ingredients and combine until well blended. Fill greased muffin tins about halfway and bake for 15 minutes, or until toothpick comes out clean. Enjoy!
Nutrition Facts : Calories 100.8, Fat 7.1, SaturatedFat 4.1, Cholesterol 61.8, Sodium 114.5, Carbohydrate 8.8, Fiber 0.4, Sugar 8, Protein 1.9
ALMOND BANANA CHOCOLATE MUFFINS
These quick banana muffins have chocolate chips and a crunchy topping of California Almonds.
Provided by Almond Board
Categories Trusted Brands: Recipes and Tips Almond Board
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F. Prepare a muffin tin with paper liners.
- Prepare muffins according to package instructions using water, eggs and oil, but use only 1/4 cup oil instead of 1/2 cup, and add 1/4 cup applesauce. Stir in banana, 3/4 cup almonds and chocolate. Divide evenly among muffin cups and sprinkle with remaining 1/4 cup almonds.
- Bake 15-20 minutes, until a tester comes out clean. Cool muffin tin on a rack for 10 minutes, then remove muffins and continue cooling on rack. Store air tight at room temperature for up to 4 days.
Nutrition Facts : Calories 292.2 calories, Carbohydrate 37.4 g, Cholesterol 31 mg, Fat 13.7 g, Fiber 2.9 g, Protein 5.6 g, SaturatedFat 3.2 g, Sodium 161.2 mg, Sugar 21 g
ALMOND FLOUR CHOCOLATE CHIP MUFFINS
These light and spongy gluten-free muffins are made with almond flour instead of regular flour. Nonfat Greek yogurt is one of the secrets to keeping the texture so fluffy.
Provided by fabeveryday
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 35m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Sift 3 cups almond flour together with baking powder, salt, and baking soda into a bowl and set aside.
- Mix eggs, sugar, melted butter, Greek yogurt, and vanilla extract together in a bowl with an electric mixer until smooth and creamy. Add flour mixture into the wet ingredients and mix until well combined, but be careful not to overmix.
- Toss 3/4 cup of the chocolate chips with 1 tablespoon almond flour in a bowl so that the chips are lightly coated. Fold the coated chocolate chips into the batter. Distribute the batter evenly between 10 paper-lined muffin cups, filling the cups all the way to the top. Sprinkle remaining chocolate chips over the tops of the muffins.
- Bake in a preheated oven for 5 minutes, then reduce heat to 350 degrees F (175 degrees C). Continue baking until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean, 12 to 15 minutes.
- Cool muffins in the pan on a wire rack for at least 5 minutes before serving.
Nutrition Facts : Calories 458.1 calories, Carbohydrate 33 g, Cholesterol 61.6 mg, Fat 34.1 g, Fiber 5 g, Protein 11.1 g, SaturatedFat 10.6 g, Sodium 315.3 mg, Sugar 24.4 g
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