Chocolate Protein Muffins
A major thing I’ve associated with Endorphin Stew since day one is, of course, my fitness plan. Setting up the blog at the end of 2015 seemed like a pretty logical move considering I and a lot of others would be making a fresh start from bad eating habits and a lack of fitness routines anyway. And although I’m no nutritionist or dietician, I’m very keen to gradually discover different ways of coordinating my eating habits with my fitness goals over time and to share them along the way. As soon as I’d written up my gym plan in January, I knew I’d be making a lot of use out of my bag of protein powder. Considering how quickly a plain ole protein shake can get, I decided to try and incorporate the powder into some of my recipes. Here’s a couple I’ve made frequent use of:
- 1 tbsp chia seeds
- 3 free range eggs
- 2 tbsp coconut oil, melted
- 3 tbsp honey
- A scoop of protein powder (I used strawberry flavour)
- ½ cup coconut sugar
- 1 cup coconut/almond milk
- ½ tbsp vanilla extract
- 3 cups plain flour/quinoa flour
- ¼ cup organic cocoa powder
- 2 tsp baking powder
- ¼ tsp salt
- Preheat the oven to 180 degrees Celsius.
- Combine chia seeds, eggs, coconut oil, honey, coconut sugar, coconut/almond milk and vanilla in a blender and process until mixture is smooth.
- Add the flour, protein powder, cocoa powder, baking powder, and salt to the processor and mix well.
- Divide batter among (recommended but not imperative) silicone muffin cups, and sprinkle with half of the remaining bee pollen. Bake for 23 minutes approx., or until a skewer inserted in the centre does a clean pierce through the body of the muffin.
- You can garnish the muffins with a sprinkle of coconut flour or bee pollen and a sprinkle of coconut sugar. Dipping the head of the muffin into some Greek style yogurt is super tasty also. ??