Dutch Cocoa Muffins--low fat, high protein!
Nutritional Info
- Servings Per Recipe: 17
- Amount Per Serving
- Calories: 61.9
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 14.2 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 1.0 g
- Protein: 4.0 g
View full nutritional breakdown of Dutch Cocoa Muffins--low fat, high protein! calories by ingredient
Number of Servings: 17
Ingredients
-
6 tbsp Truvia
1 tsp baking soda
2/3 cup unsweetened vanilla almond breeze
1/2 tsp vanilla extract
1/2 cup unbleached white, 1 cup oat flour
1/2 tsp salt
1/4 cup dutch processed cocoa powder
2 tsp baking powder
1 container Oikos fat-free greek vanilla yogurt (5.3 oz)
1 scoop sunwarrior chocolate protein
Directions
Heat oven to 400°F. Line muffin cups with paper bake cups.
Stir together flour, truvia, cocoa, sunwarrior baking powder, baking soda and salt in medium bowl; stir in yogurt, milk and vanilla just until combined. Do not beat. Fill muffin cups 2/3 full with batter.
Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool slightly in pan on wire rack. Remove from pans.
Sprinkle powdered sugar over tops of muffins, if desired. Serve warm. Store, covered, at room temperature or freeze in airtight container for longer storage.
Serving Size: makes approx 17 muffins.
Stir together flour, truvia, cocoa, sunwarrior baking powder, baking soda and salt in medium bowl; stir in yogurt, milk and vanilla just until combined. Do not beat. Fill muffin cups 2/3 full with batter.
Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool slightly in pan on wire rack. Remove from pans.
Sprinkle powdered sugar over tops of muffins, if desired. Serve warm. Store, covered, at room temperature or freeze in airtight container for longer storage.
Serving Size: makes approx 17 muffins.