These nutrient-packed, chocolate muffins will maintain you energized each chew of the best way! They provide a stability of protein and fiber for sustained power, plus the espresso provides a success of caffeine and a refined mocha taste for the final word power-up. In the event you don’t have espresso readily available, you should utilize immediate espresso as a substitute; simply make sure it’s finely floor right into a powder. Whereas 1 to 2 Tablespoons is my beneficial quantity, you’ll be able to alter relying upon how a lot (or little) caffeine you’re wanting so as to add. You can even select to omit the espresso fully if you happen to’re caffeine-sensitive or favor to make these kid-friendly.

These mocha-licious muffins are gently candy because of the applesauce (which you’ll swap with mashed bananas or canned puréed pumpkin if desired) and a touch of maple syrup. Belief me, noon munchin’ will remind you that muffin is unattainable if you’re nourished… and caffeinated.

  • Prep time
  • Complete Time

This recipe makes 12 muffins

  • • 1 ¼ cup complete wheat flour
  • ½ cup (2 scoops) chocolate protein powder
  • • ½ teaspoon salt
  • • 1 teaspoon baking soda
  • • 1 to 2 Tablespoons espresso powder (or finely floor espresso powder)
  •  1 ½ cups unsweetened applesauce*
  • • ¼ cup milk of alternative or water
  • • ¼ cup maple syrup
  • • 2 massive eggs, calmly crushed
  • • 1 teaspoon vanilla extract
  • • ¼ to ½ cup mini semi-sweet chocolate chips, non-obligatory

*Could swap with puréed pumpkin or 3 medium ripe bananas, mashed. If bananas are agency, microwave for ~30 seconds to melt up after which mash.


Preheat oven to 350ºF. Mist a regular muffin tin with nonstick oil spray or line with cupcake liners. Put aside.

In a medium mixing bowl, add the dry components (flour, protein powder, salt, baking soda, non-obligatory espresso powder) and mix.

In a separate mixing bowl, add the moist components (applesauce, milk/water, maple syrup, eggs and vanilla), and stir till nicely mixed.

Add moist components to dry components and blend till the batter is well-blended and there’s no flour streaks. Don’t overmix. Fold in non-obligatory chocolate chips.  Divide the batter among the many 12 ready muffin tins and bake in oven on center rack for about 20 minutes (till an inserted toothpick comes out clear). Let cool earlier than consuming or storing. Muffins will final in an hermetic container or freezer-safe baggage for 3 months within the freezer.

Vitamin offered per muffin. If including chocolate chips, add 20 energy. 

Attempt these Banana Chocolate Chip Muffins!

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