Picture this: the kitchen is filled with the fragrant aroma of rich, melting chocolate—like a cozy hug on a rainy day. These Low Carb Double Chocolate Protein Muffins are the answer to those mid-afternoon sweet cravings without the guilt trip. They’re like the best of both worlds—decadent and health-conscious—perfect for a post-gym treat or just because.
Steps
- Preheat your oven to 350°F (175°C) and lightly coat a muffin pan with nonstick cooking spray.
- In a large mixing bowl, combine the dark chocolate pancake mix, protein powder, dark cocoa powder, canned pumpkin, and milk. Stir until the ingredients are just mixed.
- Gently fold in the mini chocolate chips to ensure they are evenly distributed throughout the batter.
- Pour the batter into the prepared muffin pan, filling each cup about three-quarters full. If desired, sprinkle additional chocolate chips on top.
- Bake the muffins for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5-10 minutes before serving or storing.
- To store, place muffins in an airtight container in the refrigerator for up to 7 days, or freeze individually wrapped muffins in a sealed bag for up to 4 months.
Ingredients
- 2 cups (212g) of dark chocolate pancake mix (such as Kodiak)
- 1/4 cup (30g) of vanilla protein powder (or use chocolate protein powder)
- 1 tablespoon (5g) of dark cocoa powder
- 1 cup (244g) of canned pumpkin puree
- 2 tablespoons (30g) of mini chocolate chips
- 1 cup (240g) of milk (unsweetened almond milk or any other milk of choice)
Nutritional Values
Calories: 1224kcal | Protein: 86.4g | Fat: 30g | Carbs: 156g | Saturated Fat: 14.4g | Fiber: 31.2g | Sugar: 57.6g
FAQ
- Can these muffins be made ahead for meal prep?
- Absolutely! These double chocolate protein muffins are excellent for meal prep. They store and reheat wonderfully, and they even taste great when eaten cold. Freezing them is also a fantastic option for longer storage.
- Is it possible to omit the protein powder from the recipe?
- Yes, you can leave out the protein powder. If you choose to do so, simply replace it with additional pancake mix to maintain the right consistency of the batter.
- What’s the secret to achieving fluffy and moist muffins?
- To get fluffy, moist muffins, avoid over-mixing the batter. Combine until just mixed and, for extra fluffiness, let the batter sit for about 10 minutes before baking. Also, avoid over-baking; removing the muffins from the oven a few minutes early, as they continue to cook in the pan, can help prevent dryness.
- How should I store these muffins?
- Store the muffins in an airtight container in the refrigerator for up to 7 days. For longer storage, wrap them individually and freeze them in a sealed bag to prevent freezer burn, keeping them fresh for up to 4 months.
Tips
- Avoid Over-Mixing: To achieve fluffy and moist muffins, mix the batter just until the ingredients are combined. Over-mixing can lead to dense muffins, so be gentle with your mixing technique.
- Let Batter Rest for Fluffier Muffins: For even fluffier muffins, allow the batter to sit for about 10 minutes before baking. This resting time can help improve the texture of the muffins.
- Prevent Dryness by Under-Baking Slightly: Remove the muffins from the oven a few minutes before they are completely done. They will continue to cook in the hot pan, helping to prevent dryness, especially when using protein powder.
- Freezing for Longer Storage: If you plan to store the muffins for an extended period, wrap them individually in plastic wrap or aluminum foil, then place them in an airtight bag. This method will keep them fresh for up to four months in the freezer.
Equipment
- Muffin pan or individual silicone muffin cups
- Mixing bowl
- Mixing utensil (like a whisk or spatula)
- Non-stick cooking spray (if not already available at home)
