High Protein Chocolate Peppermint Muffins
Servings 6
Ingredients
Dry ingredients
- ¾ cup oat flour
- ½ cup Devotion chocolate protein powder See post for other options
- ¼ cup unsweetened cocoa powder—I used 3 tablespoons regular cocoa and 1 tablespoon black cocoa
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon espresso powder optional
- 1/4-1/3 C Allulose
Wet ingredients
- ½ cup plain pumpkin puree
- 2 large eggs
- ½ cup egg whites
- ¾ cup nonfat Greek yogurt
- ¼ cup unsweetened almond milk only if needed
- 2 teaspoons vanilla extract
- ½ teaspoon peppermint extract
Add-in
- ⅓ cup sugar-free chocolate chips
Instructions
- Preheat your oven to **350°F**. Line 10–12 muffin cups with liners or spray with non-stick spray.
- In a large bowl, whisk together the oat flour, protein powder, cocoa powders, baking powder, baking soda, salt, espresso powder, and powdered sweetener.
- In a separate bowl, whisk together the pumpkin, eggs, egg whites, Greek yogurt, almond milk, vanilla, and peppermint extract until smooth.
- Add the wet ingredients to the dry ingredients. Stir gently until just combined, then fold in the chocolate chips. I reserved some to sprinkle on top.
- Divide the batter among the muffin cups, filling approximately three-quarters full. If you left any chocolate chips to sprinkle on top, add them now.
- Bake for **18–22 minutes**, checking at 18 minutes. A toothpick inserted into the center should come out with a few moist crumbs but no wet batter. Avoid testing directly through a melted chocolate chip.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
- Serve as desired. I used a little of the frosting mentioned in the post. But it isn't necessary.
Notes
- **Protein powder:** I used Devotion chocolate protein powder. Other brands may change the texture and moisture.
- **Sweetener:** The protein powder is already sweetened. Adjust the sweetness in a future batch if needed; don’t taste raw batter.
- **Pumpkin:** Use plain pumpkin puree, not pumpkin pie filling. It adds moisture without adding pumpkin pie spices.
- **Texture:** These are lighter muffins with no added oil or butter. Mix gently and avoid overbaking for the best texture.
- **Black cocoa:** The combination of regular and black cocoa gives a deeper chocolate flavor. You can use all regular cocoa if needed.
- **Sweetener:** The protein powder is already sweetened. Adjust the sweetness in a future batch if needed; don’t taste raw batter.
- **Pumpkin:** Use plain pumpkin puree, not pumpkin pie filling. It adds moisture without adding pumpkin pie spices.
- **Texture:** These are lighter muffins with no added oil or butter. Mix gently and avoid overbaking for the best texture.
- **Black cocoa:** The combination of regular and black cocoa gives a deeper chocolate flavor. You can use all regular cocoa if needed.