Healthy chocolate muffins!? Is this a thing? Absolutely. I feel like I’ve been killing this muffin meal prep game. I love having these as a snack or before a workout. Mixed Berry Chocolate Protein Muffins are no exception. You satisfy your chocolate craving as a yummy breakfast or snack. I used my strawberry rhubarb compote to act as the berries, but feel free to use mashed raspberries instead; plus, I don’t know about you, but there’s something I love about the way blueberries bake into muffins.
Ingredients (makes 12 muffins; serving of 1-3 muffins depending on meal).
- 1 medium very ripe banana *
- 1 egg
- 1/2 c unsweetened almond milk
- 1 t vanilla extract
- 1 T maple syrup
- 3/4 c plant-based vanilla protein powder
- 1/4 c almond flour
- 1/4 c unsweetened cocoa powder
- 1/2 c oats
- 1 t baking powder
- 1/3 c fresh blueberries + extra to top
- 2-3 T strawberry rhubarb compote
- 12 unsweetened dark chocolate chips to top (optional)
* If your banana isn’t ripe enough yet, try the caramelized banana trick for a smoother consistency and bring out its natural sugar.
- Preheat oven to 350ºF and line a muffin pan with liners (because I’m lazy and hate cleaning muffin pans).
- In a medium bowl, mashed banana. Whisk in egg. Fold in almond milk, maple syrup, and vanilla until a smooth batter forms.
- In a small blender or food processor, grind oats into a flour. Transfer oat flour to the same bowl with the wet ingredients along. Add protein powder, almond flour, cocoa powder and baking powder. Mix well.
- Once dry ingredients are fully incorporated, fold in strawberry rhubarb compote and fresh blueberries.
- Spoon batter into lined muffin tins so the tin is 3/4 full. Garnish each with a smidge of extra compote, a blueberry and a chocolate chip (optional).
- Bake 18-22 min. Muffins should be firm and a toothpick will come out clean when done. Cool on a wire rack.
- Have 1-2 as a snack or 2-3 for breakfast.