Chocolate Coconut Protein Mini Muffins { Dairy and Grain Free }

Chocolate Coconut Protein Mini Muffins { Dairy and Grain Free }

When you have a 7 week old baby, you quickly learn that the only food you’re going to get to eat during the day needs to be hand held. When I get 20 seconds to inhale a meal or a snack it needs to be easily accessible and able to be eaten with one hand. Not to mention, I can only hope I have something healthy to munch on so it’s not just junk food going in. Insert today’s recipe. These Chocolate Coconut Protein Mini Muffins are the ideal poppable snack.

I’ve made you other versions of these dairy and grain free muffins in the past ( see Mexican Hot Chocolate Muffins, Pumpkin Chocolate Chip Muffins , And Apple Cinnamon Muffins). BUT these are different because I’ve added a double dose of protein. Not only do they have a healthy portion of nut butter but I’ve added some chocolate powder protein. I did plant based to keep them dairy free but you can use any protein powder you like!

I love the banana base of the muffins because they keep them moist and give an undertone of flavor. Not to mention how miraculous it is that a banana, egg and nut butter can create the perfect muffin with no grains or dairy involved. I promise, even the texture is like a regular muffin! The added protein also helps to keep me full after I snack on these. And the dark chocolate chips….well, really no words needed there. What isn’t made better with a few chocolate chips thrown in?!

These muffins help keep me on a healthy track and are easy to grab with a baby on your shoulder. It’s a win win. But hey, you don’t need a little one at home to enjoy. Believe me, having the extra time to savor them may make them even more enticing;)


…all for the love of the dish

Missy

Chocolate Coconut Protein Mini Muffins { Dairy and Grain Free }

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 12-14 muffins

Ingredients

  • 1 egg
  • 1/2 cup almond butter
  • 1/3 cup chocolate protein of choice
  • 1 ripe banana
  • 3 tbsp raw honey
  • 1 tsp vanilla extract
  • 1/4 tsp baking powder
  • 1/4 cup unsweetened coconut
  • 1/4 cup dark chocolate chips

Instructions

  1. Preheat oven to 400 degrees, grease mini muffin pan.
  2. Add all ingredients except chocolate chips into a blender and pulse until smooth.
  3. Stir in the chocolate chips. Pour batter into mini muffin pan. Full each cavity about 3/4 of the way. Sprinkle with more coconut and chips (optional).
  4. Bake for 12-15 minutes or until a toothpick comes out clean when you stick into a muffin.
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