Chocolate Protein Muffins

This fudgy chocolate muffin is extra moist, yet soft and light, making it the perfect dessert for after a meal or breakfast. The best part? It is high in protein as we have used protein powder, Greek yoghurt, and eggs. So, if you’re looking for a healthier dessert, this is a good one to try!

For the protein powder in this recipe, we have used Nature’s Way Instant Natural Protein (Chocolate Flavour), provided to us by one of our partners, ADK General Trading. This is a plant-based protein powder that helps healthy heart function and promotes muscle growth and tissue repair. Adding this to desserts or drinks is a delicious way to help meet your daily protein needs.

You can use the Gannamart App to get Nature’s Way Instant Natural Protein or get in touch with ADK General Trading on their Viber hotline 736-3663.

Makes: 10 muffins

Ingredients:

Dry ingredients

• 1 cup quick oats or rolled oats
• ½ cup Nature’s Way Instant Natural Protein (Chocolate Flavour)
• ¼ cup cocoa powder
• 2 tsp baking powder
• ½ tsp cinnamon powder
• ¼ tsp salt

Wet ingredients

• 3 eggs
• 1/3 cup oil
• 2/3 cup sugar
• ¼ cup milk
• ½ cup plain Greek yoghurt
• 1 ½ tsp vanilla essence
• ½ cup small dark cooking chocolate chunks

Toppings

• 1/3 cup small dark chocolate chunks

Instructions:

1. To get started, blend 1 cup quick oats or rolled oats in a blender for around 20-30 seconds on high speed, until it becomes a fine, flour-like texture. Make sure the blender is fully dry so that the oat flour doesn’t clump together.
2. Then, sift the oat flour to a large bowl, along with ½ cup Nature’s Way Instant Natural Protein (Chocolate Flavour), ¼ cup cocoa powder, 2 tsp baking powder, ½ tsp cinnamon powder, and ¼ tsp salt. Combine everything together using a spatula and set aside.
3. To a large bowl, add 3 eggs, 1/3 cup oil, 2/3 cup sugar, ¼ cup milk, ½ cup plain Greek yoghurt, and 1 ½ tsp vanilla essence.  Whisk everything together for around 1-2 minutes or until everything is well combined and smooth.
4. Now, add the dry ingredients you sifted earlier into the mixed wet ingredients. Then, using a spatula, fold them together until semi-combined. There will be some flour that is not completely mixed into the batter at this point.
5. Add in ½ cup of small dark cooking chocolate chunks and continue folding the batter until all the flour is just combined. Do not over mix as this can cause the muffins to become dense in texture. When done mixing, the batter should be thick, but still wet enough to drip slowly, with a lumpy consistency from the chocolate chunks.
6. Preheat your oven at 220 degrees Celsius for 10 minutes
7. Place cupcake wrappers in a muffin tray (our muffin tray had 3-inch width cups which were around 1-inch deep). You can use any type of paper liners or baking paper that fits into the cups of the tray.
8. Add the muffin batter to the cups (around 4-5 tbsp of batter) until it is fully filled to the edge. Then, evenly divide 1/3 cup small dark cooking chocolate chunks in between the muffin cups.
9. Place the muffin tray on the middle rack of the oven and bake for 5 minutes at 220 degrees Celsius. This heat boost will give the muffins a fluffy dome on top.
10. Then, reduce the oven temperature to 180 degrees Celsius and bake for another 15 minutes or until a toothpick inserted into the centre of a muffin comes out clean. When baked, the top of the muffins will have a raised dome and the chocolate chunks on top will have melted.
11. After baking, remove the muffins from the tray and let it cool down for around 10 minutes before serving.