Chocolate Pecan Protein Muffins

  • U Serves 15 People
  • P Prep: 07:00
  • P Cook: 15:00
Chocolate Pecan Protein Muffins

Nutritional Facts

per 1 serving size (Recipe makes 15 servings)


Amount Per Serving


Calories 126

Calories from Fat 64


% Daily Values*


Total Fat 7.15

11.00%


Saturated Fat 1.58

7.90%


Polyunsaturated Fat 1.83


Monounsaturated Fat 3.05


Cholesterol 3.00

1.00%


Sodium 119.70

4.99%


Potassium 84.20


Total Carbohydrate 14.12

4.71%


Dietary Fiber 3.00

12.00%


Sugars 5.79


Protein 2.84


Vitamin A 1.53%

Vitamin C 1.20%


Calcium 3.53%

Iron 4.53%


* Nutritional Values are estimated and may vary

³ Description

These moist, flavorful muffins make a great pre or post workout snack, breakfast muffin or even dessert! They can be made gluten free or with whole wheat flour, depending on your needs.

² Ingredients

  •  1 serving (serving = 1 cup) Trader Joe's Coconut Milk Beverage Unsweetened
  •  1 serving (serving = 1 tbsp) Bragg Organic Apple Cider Vinegar
  •  1 serving (serving = 4 tbsp) Trader Joe's Organic Hemp Protein Powder Chocolate
  •  1 serving (serving = 1 tsp) Kroger Baking Powder
  •  1/2 tsp Baking Soda
  •  1 tsp Cinnamon
  •  1 tsp Vanilla Extract
  •  1 cup, chopped Pecan Nuts
  •  1 cup Whole Wheat Flour
  •  1 serving (serving = 1 tsp) Madhava Coconut Sugar
  •  1 serving (serving = 1 tbsp) Trader Joe's Unsalted Organic Butter
  •  1/4 serving (serving = 1 cup) Hannaford Unsweetened Applesauce
   

q Directions

Preheat the oven to 375 degrees F.

Combine the coconut milk and vinegar in a glass measuring cup, stir and set aside.

Combine all the dry ingredients in a large mixing bowl. Create a well in the middle of the bowl. Add the wet ingredients, except for the pecans and stir just until combined. Fold in the pecans.

Spray a muffin tin liberally with nonstick cooking spray or use paper liners. Using a tablespoon or a cookie scoop, fill each well of the muffin tin 2/3 full. Bake 15 - 20 minutes, until a toothpick inserted in the middle comes out clean.

Allow to cool before serving, and refrigerate in a covered container for up to one week.

Recipe Submitted by aleesha burns (:


 

Scroll