Low carb, chocolate protein muffins - a great Paleo snack or grab-n-go breakfast. Kid friendly, low in sugar, moist and fluffy!
- 2 cups blanched almond flour (170g) sifted, spooned & leveled
- 1/2 cup Nuzest Rich Chocolate Protein (48g)*
- 1/4 cup tapioca flour (32g)
- 1/4 cup cacao powder (20g) sifted, spooned & leveled
- 3/4 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 1 cup almond milk
- 1/2 cup pumpkin puree
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- Preheat oven to 350 degrees F.
- In a large mixing bowl, whisk together dry ingredients. This includes the almond flour, protein powder, tapioca flour, cacao powder, baking soda and salt.
- In a separate mixing bowl, whisk together wet ingredients. This includes the eggs, pumpkin puree, almond milk, maple syrup and vanilla.
- Pour the wet mixture into the dry mixture and whisk until well combined.
- Pour batter into a lined muffin pan. Fill each slot nearly to the top, making 12 muffins.
- Place the pan in the oven and bake at 350 degrees for 25 minutes.
- Cool 5 minutes in the pan, then transfer the muffins to a wire cooling rack.
- Best stored in fridge up to one week.
For best results, I recommend measuring ingredients by weight when given.
These muffins are not super sweet. If you want them to be sweeter, I recommend adding in a couple tablespoons of granulated sugar (like coconut sugar or maple sugar).
*This recipe has only been tested using Nuzest pea protein powder, which is extremely absorbent. If you use another type/brand of protein powder you will likely need less almond milk. That being said, I cannot guarantee results if using a different protein.
Keywords: muffins, high protein, Paleo, chocolate, low sugar, snack, chocolate protein powder muffins, nuzest protein, pea protein muffins, low carb snack recipes, paleo muffins