Chocolate PB Protein Muffins

November 8, 2023

A delightful and nutritious treat that combines the rich flavors of chocolate and peanut butter. To create these mouthwatering muffins, start with 1 1/2 cups of baked sweet potatoes, ensuring the skin is removed and they're mashed to perfection. These sweet potatoes add natural sweetness and a soft, moist texture to the muffins.

Mix in 1/2 cup of liquid egg whites or use 3 whole eggs for added protein and structure. To bring the ingredients together, add 1/3 cup of milk of your choice; unsweetened almond milk works wonderfully. Enhance the flavor with 1 teaspoon of vanilla extract and 1 cup of peanut butter, infusing the muffins with a rich and nutty essence.

For that irresistible chocolatey touch, incorporate 1/4 cup of cacao or unsweetened cocoa powder, and sweeten the mix with 1/4 cup of monk fruit granulated sweetener. These ingredients provide the classic chocolate and sweetness you'd expect from a chocolate muffin.

Boost the protein content with 1 cup of either vanilla or chocolate protein powder, ensuring the muffins are as nutritious as they are delicious. Add 1 teaspoon of baking powder to ensure the muffins rise to perfection. For the ultimate indulgence, sprinkle 1/3 cup of dark chocolate chips into the batter, providing a sweet and rich addition to every bite.

Bake these Chocolate PB Protein Muffins to perfection, and you'll have a batch of delightful treats that are both delicious and packed with protein. Enjoy the blend of chocolate and peanut butter flavors in every bite!

INGREDIENTS

Wet
- 1 1/2 c sweet potatoes, baked (skin off & mashed, about 2)
- 1/2 c liquid egg white or 3 eggs
- 1/3 c milk of choice (unsw almond)
- 1 tsp vanilla extract
- 1 c peanut butter
Dry
- 1/4 c cacao or unsweetened cocoa powder
- 1/4 c monk fruit granulated sweetener
- 1 c vanilla or chocolate protein powder
- 1 tsp baking powder
- 1/3 c dark chocolate chips
  
  STEPS

Combine wet ingredients in a bowl, add the dry, then chocolate chips last.
Use an ice cream scoop or large cookie scoop in a lined muffin pan. I usually place a few chips on top of each too.
Bake at 350° for 20-25 minutes. Makes 12. Store in the fridge. Good for a week.

Notes: You can also use canned sweet potato but check ingredients for potato only. I’m sure canned pumpkin would work too but the potato makes these the best dense texture. Using egg whites makes the fat a little lower and works great as well for this one.