Chocolate Almond Protein Muffins

Chocolate and almond is a fabulous flavor combination. Almonds are also a great source of protein and a wonderful addition to these muffins. Almond flour and slivered almonds are incorporated into a chocolatey batter. And the muffins are topped with more almonds and a swirl of creamy almond butter. Each of these delicious muffins pack a whopping 9 grams of lean protein!

To keep these muffins moist, I rely on unsweetened applesauce and some shredded zucchini. You won't notice the flavor one bit, but you'll get all the nutrients from these fruits and veggies making them a perfect mix in.

Whip up a batch and keep them stashed in the freezer for a healthy snack at a moment's notice!

Chocolate Almond Protein Muffins

Ingredients

· 2 eggs

· ½ cup sugar

· ½ cup unsweetened applesauce

· 1 tsp vanilla extract

· ¾ tsp almond extract

· ¾ cup almond milk

· ½ cup non-flavored protein powder

· ½ cup dark cocoa powder

· 1 cup almond flour

· 1 cup flour

· 2 tsp baking powder

· 2 tsp baking soda

· ¼ tsp salt

· 1 medium zucchini, grated

· ½ cup slivered almonds

· ¼ cup mini semi-sweet chocolate chips

· 1/3 cup creamy almond butter

· ¼ cup sliced almonds, optional

Preheat oven to 350F. Line a muffin pan with paper cups or parchment. Grease the paper.

In a large bowl, whisk together eggs, sugar, applesauce, extracts, and milk. Mix in the protein powder and cocoa powder until smooth. Mix in flours, baking powder, baking soda, and salt. Fold in zucchini, slivered almonds, and chocolate chips.

Fill each muffin cup about three-quarters full. Smooth the surface.

Dollop about 1 tsp of almond butter in the center of each muffin – if the almond butter is too thick, whisk together with a splash of water until thick but a bit pourable in consistency. Using a butter knife or toothpick, swirl the butter into the muffin. Alternatively, spoon the almond butter into a piping bag fitted with a small round tip. Pipe a swirl or zig-zag of almond butter across the top of each muffin.

Sprinkle sliced almonds over the top of each muffin. Bake for 20-23 minutes until an inserted toothpick comes out clean.

Makes 16 muffins

9g of protein per muffin

GF Friendly

Gluten Free Friendly!

Substitute flour for Cup4Cup GF Blend.