I was inspired to bake some muffins this week when I was came across some really cute pink silicone muffin cases whilst shopping for bits for the flat in Ikea.
I've already done a skinny blueberry muffin (recipe here) so the next obvious choice was chocolate!
Unlike a regular muffin this version is kept lower in fat by using Greek yoghurt in place of oil or butter. For this batch I actually used a protein yoghurt by Arla called "Skyr" which is part quark, part yoghurt (you can buy it in most supermarkets) to take the protein content up even more. These muffins contain only 85 calories & 9g protein each.
These muffins are sweetened with Stevia to keep the carbs lower but if you prefer a more sugary hit then you could add a little honey or Choc Shot to the recipe too. Likewise, if you have a few more fats to play around with then adding a tablespoon of coconut oil to the mix will make them much squidgier & more indulgent.
Servings: Makes 7 muffins
Macros per muffin: 85kcal / 9g protein / 5g carbs / 2.7g fat / 3.7g fibre
150g greek yoghurt
50g coconut flour (available in "Free from" section of most supermarkets)
1 scoop chocolate protein powder
15g cocoa powder
25g milk chocolate chips
1/2 tsp baking powder
2 tsp sweetener (I used Sukrin Gold)
1. Preheat oven to 180C.
2. Place silicone cases into a muffin tin (if using paper cases spray with a little 1 calorie cooking spray such as "Fry Light" to avoid sticking.
3. Mix all ingredients (except chocolate chips) in a food processor/mixer. Mix should be thick but run off of a spoon- if mix looks a too thick add a little more water (gradually!).
4. Stir in chocolate chips by hand.
5. Spoon mix evenly into cases & bake in the middle of the oven for 12-15 minutes.
6. Remove from oven & place on a wire rack to cool.
7. Eat! :-)
Tip: To avoid dry muffins, make sure they still look a little wet in the centre when removing them from the oven. They will continue to cook as they cool.