These are the kind of muffins for those days when you need a chocolate fix but can't "afford one." Or maybe you just want something small and don't want to commit to an entire chocolate bar.
Chocolate Coconut Mini Muffins to the rescue!
Plus, they are super easy to make and to store. Freeze them, thaw them out and heat them up when you are ready to indulge.
Plus, the best part is you will only spend 67 calories on one these bad boys.
Makes: 33 mini muffins, Serving Size: 1 mini muffin
67 calories - 4 g fat - 5 g carbohydrates - 4 grams protein
1/2 cup coconut flour
1 1/2 cups liquid egg whites
2 scoops protein powder (vanilla or chocolate work best)
1 tbsp coconut sugar
1/4 cup unsweetened cocoa powder
1/4 cup coconut flakes
2 tsp cinnamon
1 tsp almond extract
2 tsp pink himalayan sea salt
1/4 cup almond butter
1 can ground pumpkin
1/4 cup dark chocolate squares
1 tsp baking powder
Unsweetened almond milk
Preheat oven to 350 degrees F.
Pour all ingredients in to large bowl, gently pouring in splashes of almond milk until desired consistency is achieved (will need 2 tbsp - 1/4 cup). Consistency should be fairly thick.
Coat mini muffin pan with coconut oil spray.
Using a large spoon, fill mini muffin pan(s) 3/4 full.
Optional: Top with Kerrygold butter and some Maple Syrup