These tasty Chocolate Hemp Protein Muffins are full of those good fats we love for fuel, a healthy dose of fiber, each muffin packs in 7 grams of protein, and they can easily be made with just 3 net carbs! Seriously this is like the ultimate muffin to start the day! I know MIM (muffins in mugs) are super popular these days, but when you think about it, this recipe is even easier, as with this muffin recipe you only have to get out the ingredients ONE TIME on the weekend, mix, bake, and then you have 12 muffins to refrigerate for the week ahead so you can grab this breakfast fuel to go! You can even freeze half the batch to cover TWO WEEKS of breakfasts.
I love to toss in a big handful of chopped dried cherries, sugar-free chocolate chips, and chopped walnuts into the batter so they resemble black forest muffins. Feel free to mix in any of your favorite dried fruits & chopped nuts. When you add in these additional ingredients the muffins puff up even bigger. I updated this recipe below since taking the photos so the muffins come out of the oven looking better and even more moist than these photos. You will see what I mean when you bake them! (photo directly above is an updated photo). Since I thrive best on a diet loaded with good fats along with some unrefined carbs I personally use maple syrup in these muffins when I make them, but I have also adapted them to work with sugar alcohols for those who prefer “low carb” treats, just see my recipe notes at the bottom if using a granulated sweetener. ♥
Low Carb Chocolate Hemp Protein Muffins
- 1/2 cup coconut flour
- 1/2 cup hemp seeds
- 1/2 cup sweetener (maple syrup erythritol, or lakanto, please see notes if using a granulated sweetener*)
- 6 Tablespoons cacao powder
- 1/2 cup avocado oil MCT oil or olive oil - see notes!
- 6 pastured eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cream of tartar or lemon juice
- 1/2 teaspoon baking soda
- pinch of sea salt
- cup optional add ins: 1/2 sugar-free dark chocolate chips 1/2 cup dried cherries (chopped) and 1/2 cup chopped walnuts., or make your own chocolate chips
Preheat oven to 350*F.
Mix ingredients together in a bowl. I start with mixing dry ingredients together and then adding in oil and eggs. but you can mix together however you like. (You can mix in optional chocolate chips or add in some dried fruits or chopped nuts. The chocolate chips do get "melty" in the muffins when warm, but do firm up into bits of chocolate when chilled.)
Line a muffin pan with muffin liner/papers (I use these muffins liners) and then spoon batter into muffin cups.
Bake at 350*F for 20 to 23 minutes, or until baked all the way through. You can test with a toothpick to confirm muffins are done.
Recipe as written will be perfectly moist if a liquid sweetener is used like maple syrup or honey. IF using a dry granulated sweetener like eyrthritol, lakanto, maple sugar, or coconut sugar add in 1/4 cup of coconut milk (full fat) + 1/4 cup additional oil to make the muffins nice and moist.
Estimated nutrition facts per muffin, based on making 12 muffins, using erythritol as the sweetener. 185 calories, 16 grams fat, 11 grams fiber, 7 grams protein, 3 net carbs (total carb count looks higher as it includes sugar alcohols).
March Muffin Madness 2016 has ended. Be sure to check it out again next year for a month of fabulous new gluten free muffin recipes and a chance to win some really cool prizes! Hosted by Gluten Free Easily.