Check out my delicious Chewy Chocolate Muffin Recipe using my Organic Vegan Pumpkin Protein Powder below!
1/3 cup of MaryRuth Organics Chocolate Protein Powder
2 Tablespoons of melted and slightly cooled Coconut Oil (my favorite is Artisana Organics raw coconut oil)
1/4 Cup Smooth Almond Butter Note: you may use cashew butter or peanut butter instead, but I highly recommend the almond butter (My favorite almond butter is Barney Butter smooth with no added salt or sugar)
1/2 cup Coconut Sugar (Note: you may use maple syrup or Nunaturals NuStevia Simple Syrup baking stevia but I recommend the coconut sugar)
1 Tablespoon Vanilla Extract
2 cage free/free range Eggs
1 cup canned coconut milk (my favorite is the brand Natural Value Coconut Milk from Amazon)
1/2 cup coconut flour
2 teaspoons baking powder
1/3 cup chocolate chips (My favorite is Enjoy Life Dark Chocolate Morsels)
1. Preheat oven to 350 degrees F. Line a 12 regular size cup muffin pan or 24 mini cup muffin pan with cupcake liners.
2. Add almond butter, coconut oil, coconut sugar and vanilla extract to a bowl and with a hand
mixer mix, on medium speed, until well combined. Slowly add in eggs, one at a time; beat again for one minute until batter is smooth. Pour in coconut milk and mix on low speed until combined.
3. In a small bowl whisk together coconut flour, baking powder, and MaryRuth Organics Chocolate Protein Powder. Slowly add dry ingredients to wet ingredients and mix on low speed until batter is smooth. Fold in chocolate chips with a spoon. Use a large spoon or cookie scoop to disperse batter evenly into cupcake liners.
4. Bake for 17 minutes for mini muffins and 20 minutes for regular size muffins and test with a toothpick until the toothpick comes out clean. Cool for 5 min then transfer to your wire rack.
Store at room temperature for 3 days, in the refrigerator for 5 days, or in the freezer for 1 month and re-heat when hungry!