Recipe: Double Chocolate Chip Protein Muffins
Chef Lizette López De Arriaga knows good food. She's cooked for over five million people, including five United States presidents. We were so excited when she whipped up a recipe featuring EVOLUTION_18 Afternoon Chocolate. Get Chef Lizette's Double Chocolate Chip Protein Muffin recipe below!
1/2 Cup of Sunflower Oil
2 Large Organic Brown Eggs
1/4 Cup Cocoa Powder
1 Tbsp Dark Brown Sugar
1 Scoop of EVOLUTION_18 Afternoon Chocolate
1 Tsp Baking Soda
1 Tsp Salt
1 1/2 Cups of Almond Flour
1/2 Cup Organic Oat Milk
1/2 Tbsp Vanilla
- 1/3 Cup of Lily’s Mini Dark Chocolate Chips
Pre-heat oven to 350 degrees. Grease medium size muffin tin.
In a mixer whip together the sunflower oil, eggs, dark brown sugar and cocoa powder until creamy.
Then add the chocolate protein powder, baking soda, salt and almond flour and mix again until you form a soft paste (don’t over mix ingredients). On a low speed slowly drizzle in oat milk and vanilla. At the end slowly fold in mini dark chocolate chips.
- Scoop into prepared muffin tin (don’t over fill). Bake for 17 minutes.
This recipe makes 8 muffins.