Baking & Sweets

Chocolate Chunk Muffins

Rich chocolate protein muffins with peanut butter drizzle
Serves
8
Prep in
5 minutes
Cooks in
5 minutes

Chocolate has the wonderful ability to enhance our mood but the specific combination in these marvellous morsels takes this even further!

By using whey protein as the base & unroasted cacao chocolate we literally layer in the brain boosting benefits, so enjoy every bite & be comforted in knowing you’re doing your mind every bit as good as your body!

Key Facts

  • High Protein
  • Low Sugar
  • Freezer Friendly
  • Mood Booster

Ingredients

  • 60g + 40g dark chocolate
  • 60g whey protein powder
  • 200ml milk of choice
  • 2 tablespoons ground almonds
  • 2 tablespoons raw maple syrup
  • 2 teaspoons melted butter, ghee or coconut oil
  • 2 organic eggs
  • 1 1/2 teaspoons baking powder
  • Pinch of salt
  • Nut butter to decorate

Preparation

01

Preheat your oven to 175C, arrange silicone muffin cups on a baking tray.

02

Add the milk, 60g of chocolate, maple & butter/ghee/coconut oil to a small pan, bring the very gentlest of simmers & just allow everything to melt together.

Chop the remaining 40g of chocolate into chunks & leave to 1 side.

03

Mix your dry ingredients in a large bowl then add in your wet & whisk to combine (it’ll be quite thin at this stage). Leave to cool for 5 minutes then beat in the eggs (at which point it’ll thicken up).

04

Fold through the chocolate chunks & spoon into your muffin cups. Bake for 12 minutes until risen & firm to the touch.

05

Leave to cool in the cases for 5 minutes then turn out onto a wire rack. They may sink a little but this is just because they’re wonderfully fudge like in texture & that’s what they do!

06

Keep cool & eat within 4 days or freeze for up to 3 months.

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About me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

Phoebe holding a tray of roasted vegetables