Protein powder is making a comeback in my life! First protein cookies, you can CLICK HERE for those, and now protein muffins I fell in love with.
Tender texture from the almond flour is achieved by the extra egg and the food color also adds a bit more moisture to help absorb the cocoa powder and protein powder. This recipe is adapted from my most made on social media Gluten Free Pumpkin Chocolate Chip Muffins except I reduced the flour ratio and only used almond flour.
Usually protein powder and cocoa powder together is a death sentence and a recipe for your baked good to taste like card board, however, this is something I make on repeat every week!
One day I might swirl in some cream cheese mixture, but for now these will do!
Use whatever chocolate you like! Be sure to have enough in there if you end up chopping chocolate so each bite has some sweetness to it!
This recipe was made with the intention for me to cut back on the heavier sweets. Taste is not compromised, it is just not as sweet as a typical muffin but it does aid in maintaining a balanced lifestyle and assist in curing the sweet tooth.
You want to let these babies cool completely so the moisture can settle in to tenderize this bake good. I tried it right out of the oven and 3 hours later, I’ll save you the taste test so you can enjoy 2 sinfully at once!
Happy baking!
Protein Red Velvet Muffins
Ingredients
- 2 large eggs
- 2 tablespoon dark brown sugar
- 2 tablespoon vegetable oil
- Dash of vanilla extract
- 2 tablespoon honey or maple syrup
- 3 heaping tablespoons pumpkin puree
- 1 tablespoon milk (any)
- 1/4 teaspoon red food coloring
- 1 teaspoon baking powder
- Dash of salt
- 2 tablespoons unsweetened cocoa powder
- 1 cup + 2 tablespoon almond flour
- 1 scoop (30g) protein powder
- 1/4-1/2 cup Mini Chocolate chips
Directions
- Pre-heat oven to 350 degrees F. Line standard 12 cup muffin tin with cupcake liners or grease pan (my preferred method).
- In a large bowl, whish together eggs, sugar, vegetable oil, liquid sweetener, pumpkin puree, milk, food coloring, baking powder, and salt.
- Fold in cocoa powder, almond flour, and half of the chocolate chips.
- Distribute among 8 cups. Bake 12-13 minutes. Tops will be shiny.
- Remove from oven, leave in pan for 1 minute to set then allow to cool to room temperature. Around 3 hours minimum for best results, this will help the top center continue to bake.
- Store in air tight container, good on counter for 3 days.
