These moist chocolate muffins combine nutrient-rich ingredients such as almond butter, banana, protein powder and superfoods like chia and flaxseed. They are high in fibre, packed with protein and contain no table sugar.
Vegetarian, gluten-free (with certified gluten-free oats) and high-protein — ideal to prepare for the whole week.
About the Sweetener
Use a low-carb sweetener such as xylitol (birch sugar) or a stevia blend. I also like allulose and monk fruit combined.
Ingredients and Method
- Preparation
- 20 min
- Cooking / baking
- 20 min
- Total time
- 40 min
- Servings
- 12 muffins
Ingredients
- 50 g whole rolled oats (½ cup)
- 10 g ground psyllium husks (1 tbsp)
- 65 g almond flour (½ cup)
- 50 g unsweetened cocoa powder (½ cup)
- 40 g chia seeds (¼ cup)
- 30 g ground flaxseed (¼ cup)
- 5 g baking soda (1 tsp)
- 5 g baking powder (1 tsp)
- 1 pinch of salt
- 50 g low-carb sweetener (¼ cup)
- 60 g vegan chocolate protein powder, e.g. sweetened with stevia/monk fruit (½ cup)
- 130 g almond butter (½ cup)
- 2 eggs
- 1 banana (about 140 g), mashed
- 350 ml unsweetened almond milk (1½ cups)
- 125 g Greek yoghurt or skyr (½ cup)
Method
- 1Preheat the oven to 170 °C (fan).
- 2Line a muffin tin with paper cases.
- 3Put all the dry ingredients in a large bowl and mix well.
- 4Add the wet ingredients — almond butter, eggs, banana, yoghurt and almond milk — and stir well.
- 5Divide the batter evenly between the cases, leaving a little room at the top as the muffins rise.
- 6Bake on the middle shelf for about 18 minutes until risen and baked through.
- 7Test with a wooden skewer — if it comes out clean, they are done.
- 8Let them cool briefly in the tin, then transfer to a wire rack to cool completely.
- 9Once cool, store in an airtight container: up to 3 days in the fridge or up to 3 months in the freezer.
Nutrition per Serving
| Nutrient | Amount |
|---|---|
| Energy | 220 kcal |
| Protein | 15 g |
| Fat | 12 g |
| Carbohydrates | 15 g |
| Fibre | 4 g |
| Sugar | 5 g |
Nutrition values are estimates from the original recipe. Check every ingredient if you have allergies or intolerances; oat flour is gluten-free only when certified as such.
This article is for general information and does not replace medical advice, diagnosis or treatment.
About the Author
Nadine SommerNadine Sommer supports women with insulin resistance and hormonal weight-loss barriers — with a holistic approach, without diet rules.
- Certified Health & Hormone Coach
- Studying Nutritional Science
- Supported Over 100 Women
Knowledge Is a Start. Your Journey Is Personal.
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