I’m very picky when it comes to chocolate muffins. I almost like only those that my friend Matt’s Nanna makes. They’re truly unbelievable: fluffy, comforting, decadent and (of course) packed with calories. Nanna still lives in Tennessee, hence I can have her awesome muffins only when we go visit.
However, I wanted to create an “IronYou” version of them. That’s why I called up Nanna and kindly asked her for the secret recipe. She gave it to me but made me swear that I would not reveal it. I’m planning on honoring such promise. What you’ll find below it's the healthier version of Nanna’s double chocolate muffins.
No mixer necessary. All you need is a few bowls, unsweetened cocoa powder, +70% dark chocolate, protein powder, and - as per Nanna’s words - lots of love.
These muffins are incredibly light and chocolaty. Perfect for your post workout treat as they’re packed with proteins.
Truth to be told, they are truly awesome!
Double Chocolate Protein Muffins Print this Recipe!
Adapted from Nana's secret recipe
Makes 12 muffins
½ cup / 90 ml vegetable oil (I used peanut)
2 large eggs (or 4 egg whites)
1 cup / 240 ml buttermilk*
1 cup / 4.5 oz / 125 gr whole wheat flour
½ cup / 2 scoops protein powder (either vanilla or unflavored)
⅔ cup / 60 gr unsweetened cocoa powder
½ cup / 3.5 oz / 100 gr brown sugar
2 teaspoons pure vanilla extract
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.
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 the consistency 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.
One muffin yields 160 calories, 10 grams of protein, 6.5 of fat and 9 grams of sugar.