Gluten free chocolate protein muffins
These gluten-free chocolate protein muffins are a tasty, healthy snack packed with protein and chocolate flavor. They're quick to make, perfect for breakfast or on-the-go treats.
Cook time 18 min
Prep time 5 min
Ingredients:
1.50 scoops whey protein powder3 tbsp white rice flour
2 tbsp dry cocoa powder
1 egg
1 tsp stevia leaf sweetener
1 cup nonfat milk
Looking for a delicious and healthy treat that aligns with your dietary needs? These gluten-free chocolate protein muffins are perfect for you! Packed with protein and bursting with chocolate flavor, they make for an excellent snack or a quick breakfast on the go. Let's dive into this easy-to-follow recipe that will satisfy your sweet tooth without derailing your fitness goals.
Instructions:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups with a bit of cooking spray.
In a large mixing bowl, combine the whey protein powder, white rice flour, and dry cocoa powder. Mix thoroughly to ensure all the dry ingredients are well incorporated.
In a separate bowl, whisk the egg until it is well-beaten. Add the nonfat milk and stevia leaf sweetener to the egg mixture. Stir until everything is well combined and the sweetener is fully dissolved.
Gradually pour the wet mixture into the bowl with the dry ingredients. Mix gently until well combined, making sure there are no lumps. The batter should have a smooth consistency.
Evenly distribute the muffin batter into the prepared muffin tin. Fill each cup about two-thirds full to allow room for the muffins to rise while baking.
Place the muffin tin in the preheated oven and bake for 15-18 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Transfer the muffins to a wire rack to cool completely.
Serve these delicious gluten-free chocolate protein muffins as a healthy snack or breakfast option. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
There you have it—gluten-free chocolate protein muffins that are as nutritious as they are delicious. Perfect for meal prep or to enjoy fresh out of the oven, these muffins are sure to become a favorite in your recipe collection. Happy baking!
Gluten free chocolate protein muffins FAQ:
Bake the muffins in a preheated oven at 350°F (175°C) for 15-18 minutes. They’re done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
Yes, you can substitute whey protein powder with other protein powders like pea or soy protein. However, the texture and taste may vary slightly.
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate them.
Use a standard muffin tin for this recipe. The batter should fill each cup about two-thirds full.
The muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs, indicating they are baked through.
Tips:
- Preheat your oven to 350°F (175°C) before you start mixing the ingredients to save time.
- Ensure your whey protein powder is gluten-free to maintain the recipe's gluten-free status.
- Use muffin liners or lightly grease your muffin tin to avoid sticking and make cleanup easier.
- Mix the dry ingredients and wet ingredients separately before combining them to avoid lumps and ensure an even texture.
- If the batter seems too thick, you can add a bit more nonfat milk to reach your desired consistency.
- Feel free to add a handful of gluten-free chocolate chips or nuts for extra texture and flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Nutrition per serving
3 ServingsCalories 150kcal
Protein 18g
Carbohydrates 16g
Fiber 1.85g
Sugar 4.24g
Fat 2.78g
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