Chocolate Protein Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1-15 oz can black beans, drained and rinsed5 eggs 1 tbsp vanilla extract 1/2 tsp sea salt 1 tsp baking powder 1/2 tsp baking soda 4 tbsp coconut oil 1/2 cup Maple Syrup 1/4 cup Orgain Organic Protein Powder Creamy Chocolate 2 tbsp Hersheys Cocoa Powder - Special Dark (100% cacao)3 tbsp Coconut Flakes, Organic, Unsweetened (optional garnish)
Directions:
1. Preheat the oven to 350 F. Spray a muffin tin with cooking oil.
2. Place everything except the shredded coconut into a blender or food processor and run until smooth. Scrape down the sides as necessary.
3. Pour into the muffin tins evenly (batter will be thin).
4. Top each muffin with shredded coconut (if using).
5. Bake for 20-25 minutes, until a toothpick inserted into the center of a muffin, done when it comes out clean.
6. Let cool 5 minutes and then remove to a cooling rack.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user MONTY4U.
1. Preheat the oven to 350 F. Spray a muffin tin with cooking oil.
2. Place everything except the shredded coconut into a blender or food processor and run until smooth. Scrape down the sides as necessary.
3. Pour into the muffin tins evenly (batter will be thin).
4. Top each muffin with shredded coconut (if using).
5. Bake for 20-25 minutes, until a toothpick inserted into the center of a muffin, done when it comes out clean.
6. Let cool 5 minutes and then remove to a cooling rack.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user MONTY4U.
Nutritional Info Amount Per Serving
- Calories: 163.0
- Total Fat: 7.8 g
- Cholesterol: 77.5 mg
- Sodium: 267.8 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 3.3 g
- Protein: 6.6 g
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