Double Chocolate Protein Muffins

Double Chocolate Protein Muffins

Adapted from Nana's secret recipe

Ingredients

½ cup / 90 ml vegetable oil

4 egg whites

1 cup / 240 ml reduced fat buttermilk*

1 cup / 4.5 oz / 125 gr whole wheat flour

2 scoops of protein powder (either vanilla or unflavored)

2/3 cup (60 grams) unsweetened cocoa powder

1 cup / 7oz / 200gr brown sugar

2 teaspoon pure vanilla extract (skip this if you’re using vanilla flavored protein powder)

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup / 4 oz / 115 g coarsely chopped +70% dark chocolate

* I didn’t had buttermilk at home so I made my own by adding 1 tablespoon of lemon juice (also white distilled vinegar or cider vinegar can be used to 1 cup (240 ml) of 2% milk. Just let it stand 5 to 10 minutes before using.

Directions

Preheat the oven to 375° F (190° C) , and place a rack in the center. Put liners in muffin cups.

In a large bowl combine flour, cocoa powder, protein powder, sugae baking soda, baking powder, salt and the chocolate chunks.

In another bowl whisk together the vegetable oil, egg whites, buttermilk and vanilla extract (if you’re using it).

With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. If the batter looks a bit too dry (which might depend on the quality of the protein powder you're using), add more buttermilk, one tablespoon at a time until it reaches of a proper muffin batter.

Divide batter among muffin cups (I used an ice-cream scoop). Top with the remaining chocolate chunks.

Bake for about 20 minutes. It is hard to tell when chocolate muffins are baked and you definitely do not want to over bake them or they will be dry. So check them towards the end of baking.

They are done when they are firm to the touch and a toothpick inserted in the center of a muffin comes out clean.

Transfer to a wire rack and let cool for about 5 minutes before removing from the pan.