Paleo and Keto Approved Double Chocolate Protein Muffins

Written by Armine K — February 01, 2019

For a lot of us, January Whole 30 is over which means its time to call up the Pizza Hut delivery man and have a party right? Not exactly. I think for most of us, the goal after Whole 30 is to develop healthy, sustainable eating habits that we can not only commit to for 30 days, but ideally for the rest of our lives. Key word here is sustainable. As in, lets treat ourselves to that double chocolate muffin every once in a while. However, ideally that muffin can be made from real, whole food ingredients that won't wreak havoc on your gut or your blood sugar like the junk you would find in a store would do to you.

With that in mind, we came up with a recipe for these Paleo and Keto approved double chocolate protein muffins. As if that doesn't sound good enough, we drizzled them in almond butter, which makes the absolute perfect topping for these little bite sized delights. 

The recipe took a few tries to nail down, but we finally got it right and this last batch came out absolutely perfect. The muffins were cakey on the outside, and soft and gooey on the inside. The muffins even passed the ultimate taste test when we handed them out to our friends one night, and they all loved them-- with no little caveats thrown in there of them tasting "healthy" or "earthy".

These muffins make the perfect pre or post workout fuel, dessert to put in your kiddos lunch box, or snack any time you just have a sweet tooth but still want to keep it healthy. We seriously loved them, and hope that you do too!

Ingredients:
2 Cups Almond Flour
¼ Cup Cacao
1 Teaspoon Salt
½ teaspoon baking soda
3 eggs
¼ Cup Coconut Oil
¼ Cup Maple Syrup
Chocolate Chips/Pieces Mixed in
Topping:

Almond Butter Frosting/Drizzle (mix 1/2 cup Almond Butter and 1-2 tbsp Coconut Oil)

Instructions:

  1. Mix Dry Ingredients (almond flour, cacao, Rootz protein, salt, baking soda)
  2. Separate From Wet Ingredients (eggs, coconut oil, maple syrup)
  3. Then Combine
  4. Spoon into Cupcake baking Pan
  5. Bake at 350 for 20-22 Min
  6. Let cool
  7. Add Almond Butter Drizzle
  8. Enjoy.

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