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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 166.6
  • Total Fat: 14.0 g
  • Cholesterol: 31.0 mg
  • Sodium: 244.5 mg
  • Total Carbs: 6.2 g
  • Dietary Fiber: 3.3 g
  • Protein: 8.2 g

View full nutritional breakdown of Chocolate muffins - higher protein, nearly Paleo - MBG calories by ingredient
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Chocolate muffins - higher protein, nearly Paleo - MBG

Submitted by: CSMNETC

Introduction

Adapted from Paleo bread from http://www.elanaspantry.com/paleo-bread, this cocoa version makes some changes that Paleo purists won't appreciate: adding Nutrilite protein powder & Ghiradelli cocoa powder, and reduces eggs from five to two plus all-whites, changing honey to stevia. So, contains some 'processed' ingredients that I find very acceptable for my eating plan. Adapted from Paleo bread from http://www.elanaspantry.com/paleo-bread, this cocoa version makes some changes that Paleo purists won't appreciate: adding Nutrilite protein powder & Ghiradelli cocoa powder, and reduces eggs from five to two plus all-whites, changing honey to stevia. So, contains some 'processed' ingredients that I find very acceptable for my eating plan.
Number of Servings: 12

Ingredients

    1 1/2 cups organic blanched almond flour
    2 Tbsp. organic coconut flour
    4 Tbsp. (1/4 cup) organic golden flaxseed meal
    4 Tbsp. (1/4 cup) Ghiradelli cocoa powder
    2 scoops (will be 4 Tbsp.) Nutrilite protein powder
    1 1/2 tsp. Baking Soda
    4 packets Sweet-Leaf stevia (8 tsp. equiv)
    1/2 tsp. (organic) vanilla extract
    1/2 tsp. (organic) almond extract
    3/4 cup All-Whites
    2 large eggs

Tips

The hardest part is eating just one!


Directions

Preheat oven to 350 degrees. Spray 2 inch muffin pan heavily with cooking spray (will stick if not thoroughly sprayed).
My instructions are for hand-mixing, though a food processor might speed the prep.
Stir all dry ingredients together in bowl. Cut in solid coconut oil with fork until mixture is evenly mixed, looks like coarse meal.
Stir liquid ingredients (eggs, all-whites, extracts) together thoroughly in large measuring cup.
Add liquid to dry ingredients; stir until well blended. Divide into 12 muffin cups -- a scant 4 Tbsp. (about 3.7 Tbsp) per cup.
Bake at 350 degrees for barely 15 minutes.
Remove from oven and loosen muffins with case knife before tipping in cups to cool.

Serving Size: Makes twelve (12) 2" muffins

Number of Servings: 12

Recipe submitted by SparkPeople user CSMNETC.






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