Looking for the perfect smooth dessert full of chocolate? Then you have to try these muffins, which kick up the cocoa and coffee combination and are generous in protein. Feel free to add cottage cheese frosting or your favorite prebiotic topping sauce on top, or just have them at home, at school, at work, or out of the box on a trip. 🧁
Nutrition (1 serving)
- 169 kcal
- 21 g carbohydrates
- 8 g fats
- 7 g protein
Per 12 portions
- 1 cup oat flour
- 1/2 cup cocoa powder
- 30 g chocolate protein
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch salt
- 1/2 cup coconut sugar
- 1/2 cup dark chocolate chips
- 2 eggs
- 1/2 cup Greek yoghurt
- 60 g almond milk
- vanilla extract
- 2 tsp instant coffee
- 1 espresso
- 60 g apple puree
- 40 g coconut oil
Instructions
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In a large bowl, mix together the flour, cocoa powder, protein powder, baking powder, baking soda, salt and coconut sugar.
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In another bowl, whisk together the eggs, Greek yogurt, almond milk, melted coconut oil, vanilla extract and good quality instant coffee. Add the cooled espresso and applesauce.
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Pour the wet ingredients into the dry ingredients and mix gently until everything is combined. Finally, add the dark chocolate chips.
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Divide the batter evenly into the prepared moulds, filling each about 3/4 full. Top with a little more chocolate chips for decoration.
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Bake for 18‑22 minutes, until a skewer inserted into the center of the muffin comes out clean.
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Let the muffins cool and enjoy!
