High-Protein Low-Fat Chocolate Muffins
Ingredients
- 100g wholemeal sugar-free flour
- 40g cocoa powder
- 30g vegan chocolate protein
- 30g vegan salted caramel protein
- 1 tsp baking powder
- 1 chia egg (1 tbsp chia seeds with 3 tbsp water)
- 1 cup soy milk
- Approximately 1/4 cup water
- Peanut butter
Preparation
Preheat the oven to 190 degrees Celsius
Prepare the chia egg by mixing 1 tablespoon chia seeds with 3 tablespoons water and letting it sit for a few minutes until it gels
In a large bowl, mix all the dry ingredients together.
Add the chia egg, soy milk, and enough water to create a cake batter consistency.
Spoon the batter equally into six muffin tins.
Swirl peanut butter on top.
Bake for 12-15 minutes until cooked. Do not open the oven door too early to prevent sinking.
