No need to use a packet mix to make muffins now that you have this recipe. These Double Chocolate Chip Muffins have been triple-tested and are guaranteed to turn out fluffy, moist and full of chocolatey goodness. Oh yes, and be sure to read my notes below for vegan and protein powder-free alternatives x
Makes: 12 Muffins
Ready In: 30 mins
INGREDIENTS:
2 cups of wholemeal self-raising flour
1 tsp baking powder
1 tsp of cinnamon
1 cup baking chocolate chips
1/2 cup natural maple syrup
1 tbsp cacao powder
2 tbsp chocolate protein powder (I use @tropeaka)
3/4 cup milk (I used A2)
1/3 cup nuttlex, melted (or coconut oil)
1 tsp of vanilla essence
1 cup plain yoghurt (I use @yoproau)
Method:
Step 1. Preheat oven to 180° and lightly coat muffin tray with coconut oil or extra virgin olive oil
Step 2. Add all ingredients to a medium bowl and mix well until smooth
Step 3. Transfer batter to the muffin tin, evenly distributed across 12 tins.
Step 4. Bake for 20 - 25 mins or until a toothpick comes out clean. Let muffins cool on a cooling rack before enjoying!
Notes:
Replace protein powder with extra tbsp of cacao powder for protein powder-free version
Cacao can be replaced with cocoa powder
Maple syrup can be replaced with rice malt syrup
To make the recipe vegan friendly replace yoghurt with apple sauce and use a plant-based milk
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