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Flour-less chocolate muffins that are high in protein, low in sugar, and packed with healthy ingredients.

Oh, and they’re delicious!

A great healthy baking option for kids (and adults too of course).

Here’s how to make them:

  • 380g tin or carton of black beans
  • 3 eggs
  • 1/2 cup plain Liberte yogurt (or similar Greek style yogurt)
  • 1/2 cup cacao powder (dark cocoa powder is fine too)
  • 1/2 cup honey
  • 1/2 cup oats
  • 1 scoop protein powder (I used chocolate flavour, but vanilla would probably work ok too)
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 cup dark chocolate chips (plus extra to press into the top of each muffin)

Pre-heat the oven to 180C.

Combine all ingredients except the chocolate chips in a blender.

Stir in the 1/4 cup of chocolate chips.

Pour the mixture into 12 muffin cases (silicone ones work best), then add a few chocolate chips to the top of each one.

Bake in the oven for 25-30 minutes, or until a cake tester comes out clean when inserted into the muffin.

Allow to cool for a few minutes, then take them out of their cases and pop them on a rack to cool completely.

They’ll last a few days in an airtight container, but will also freeze well too.



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