Moist muffins featuring cocoa, cinnamon, and protein—delightful for breakfast or as a satisfying, healthy snack.
# Components:
→ Dry Ingredients
01 - 1 1/2 cups whole wheat flour
02 - 1/2 cup chocolate or vanilla protein powder
03 - 1/3 cup unsweetened cocoa powder
04 - 2 teaspoons ground cinnamon
05 - 1 teaspoon baking powder
06 - 1/2 teaspoon baking soda
07 - 1/4 teaspoon salt
→ Wet Ingredients
08 - 2 large eggs
09 - 1/2 cup unsweetened applesauce
10 - 1/2 cup Greek yogurt
11 - 1/3 cup brewed espresso or strong coffee, cooled
12 - 1/3 cup honey or maple syrup
13 - 1/4 cup melted coconut oil or neutral oil
14 - 1 teaspoon vanilla extract
→ Optional Add-ins
15 - 1/2 cup mini chocolate chips
16 - 1/2 cup chopped walnuts or pecans
# Directions:
01 - Preheat the oven to 350°F. Line a muffin tin with paper liners or lightly grease each cup.
02 - In a large mixing bowl, whisk together whole wheat flour, protein powder, unsweetened cocoa powder, ground cinnamon, baking powder, baking soda, and salt until well blended.
03 - In a separate bowl, beat the eggs. Add unsweetened applesauce, Greek yogurt, brewed espresso or strong coffee, honey or maple syrup, melted coconut oil or neutral oil, and vanilla extract. Mix until smooth and uniform.
04 - Pour the wet mixture into the bowl with dry ingredients. Stir gently until just incorporated, taking care not to overmix.
05 - If using, gently fold mini chocolate chips and chopped nuts into the batter.
06 - Divide batter evenly among the muffin cups, filling each about three-quarters full.
07 - Place the pan in the oven and bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
08 - Let muffins cool in the tin for 5 minutes. Then transfer to a wire rack to cool completely before serving.
