Chocolatey Protein Muffins

Jump to Recipe

I was on the hunt for the PERFECT protein muffin. It had to be chocolatey and it had to be good. There are millions of healthy protein recipes, but some of them taste... well... healthy- which is not always a bad thing. However, sometimes you want chocolatey goodness and a protein boost at the same time without the "this is a healthy protein muffin" taste. After hours of research and a few recipe tests later, I think I'm onto something here. Now, I have to be clear- this is not an original recipe. There are many variations of this recipe all over the internet with one or two varying ingredients. This recipe is inspired by all of those recipes that went before this one. This is just my rendition. The best part? They are so easy to throw together and hold up great in the fridge! I've already made this recipe 4 times. I love that I can use my favorite Monat protein and reap the benefits of all of the superfood and mushroom blends this protein powder has to offer!

This is also the perfect way to use up the rest of that can of pumpkin puree sitting in your fridge. You know the one... the one you used one or two tablespoons from for that one recipe and got left asking yourself, "now what?". Pumpkin is full of fiber and various nutrients I often forget how great it is! It also gives these mfufins a super moist and dense texture that makes these feel so indulgent. Don't worry! This isnt a pumpkin flavored recipe- in fact, you can't taste the pumpkin at all!

---

Recipe

Makes: 12 muffins

Ingredients

2 cups Kodiak Cakes Protein Packed Dark Chocolate Flapjack & Waffle Mix

1 scoop protein powder (I used Vanilla Monat vegan protein)

2 tbsp cocao powder

1/4 cup Lily's Dark Chocolate Baking Chips

1 cup 100% pure pumpkin puree (NOT pumpkin pie filling)

1 cup unsweetened vanilla almond milk

1 tsp vanilla extract

Instructions

1. Pre-heat oven to 350 degrees F

2. Thoroughly mix together the flapjack mix, protein powder, cocao powder, pumpkin puree, almond milk, and vanilla extract (set aside chocolate chips).

3. Use a large ice cream scoop to scoop muffin batter into a greased muffin tin- evenly distributing amongst the 12 wells.

4. Evenly distribute chocolate chips on top of muffin batter, gently pressing the chips into the batter so that they cook into the muffin and not just sit on top.

5. Bake for 15-20 minutes or until toothpick comes out clean. I find 18-19 minutes is the sweet spot for me.

6. Immediately place in freezer for about 10 minutes. This will result in a moist, dense muffin.

7. Allow to cool on the counter the rest of the way.

8. Store in an airtight container in fridge for up to a week.