Chocolate Hemp Protein Muffins – low carb, paleo

Welcome to March Muffin Madness! This is the gluten-free muffin event “equivalent” of the other March Madness. MMM is hosted by Shirley at Gluten Free Easily and will run through Tuesday April 5. There will be 22 bloggers participating in MMM, so that means 22 delicious gluten-free muffin recipes. Plus there will be daily giveaway prizes and an overall giveaway throughout the event with prizes, including a very special grand prize, awarded at the end. I am thrilled to be sharing this new Chocolate Hemp Protein Muffin Recipe with you!

Paleo Hemp Protein Chocolate Muffins - low carb - dairy-free - muffin recipe

Paleo Hemp Protein Chocolate Muffins - low carb - dairy-free - muffin recipe

Paleo Hemp Protein Chocolate Muffins - low carb - dairy-free - muffin recipe

Paleo Hemp Protein Chocolate Muffins - low carb - dairy-free - muffin recipe

Chocolate Hemp Protein Muffins - low carb - paleo - dairy-free - muffin recipe

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

Author Andrea Wyckoff

Ingredients

  • 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

Instructions

  1. Preheat oven to 350*F.
  2. 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.)
  3. Line a muffin pan with muffin liner/papers (I use these muffins liners) and then spoon batter into muffin cups.
  4. 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 Notes

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).

hemp muffin nutrition data

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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.

Shared at: Allergy Free Wednesday + Sunday Fitness and Food

Paleo Hemp Protein Chocolate Muffins - low carb - dairy-free - muffin recipe

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59 thoughts on “Chocolate Hemp Protein Muffins – low carb, paleo

  1. These look amazing…but I can’t have eggs…do you think chia “eggs” would work to replace?

    Thank you!

    1. I honestly don’t think chia eggs will work in this recipe as coconut flour is so finicky and fibrous. Why not adapt your favorite chocolate egg-free muffin, add hemp seeds and the like to it and create a muffin you can enjoy too. Cheers!

  2. These look delicious and perfect for a healthy breakfast or snack. I need to purchase hemp seeds, and then they’re on my list of things to make!

  3. HI Andrea,
    Yum! Chocolate muffins makes my mouth water. Love the ingredients that is loaded with protein and health. Thanks for sharing on Real Food Fridays. Pinned & tweeted!

  4. Andrea, thanks so very much for both participating in and sponsoring March Muffin Madness! This amazing recipe is on my “to make” list this week and I’m so looking forward to it. 🙂 Such a brilliant combo of ingredients. I truly love hemp seeds so I’m thrilled to find another way to use them! The winner of your Pure & Simple Paleo book is also thrilled, of course!

    Thanks again, dear!
    Shirley

  5. Andrea – I can’t believe how much nutritional goodness you packed into these muffins! I’m so inspired to giving these a try! Pinning and stumbleing these little powerhouses!

  6. Hi Andrea!! I made these today and love them!! I did the palm sugar route and rather added 1/4 cup yogurt for moisture. It actually ended up being too thin, so I added some cassava flour too for the right consistency! Thanks for a yummy after school snack!

  7. I made these using a couple of substitutes and an addition. Instead of erythritol, I used 1/2 teaspoon of pure monk fruit and mistakenly added 1/4 cup of coconut milk and 1/4 cup avocado oil. I used 100% dark chocolate chips unsweetened and added cinnamon. These turned out fantastic and super moist. Thanks for an awesome recipe that completely fills a void.

    1. Hi Stacey!

      I’m glad to hear you enjoyed them. I have some of the super concentrated, pure monk fruit sweetener, but haven’t tried baking with it much yet. Glad to hear it worked well in these muffins!

  8. I made these last week with walnuts and SF chocolate chips. They are one of the best LC items I have made. They are the perfect light breakfast and are really a nice treat to end a meal. Thanks so much for sharing this wonderful recipe!

  9. Omg these are DELICIOUS. I used your adaption for erythrytriol, using almond milk and coconut oil. Theyre were so light and fluffy. I’ve had some horrible recipes with coconut flour before where they have been dry and grainy, but these we’re great. I had to freeze the rest really quickly because I wanted to eat two of them.

    1. Hey Kristy!

      Thank you so much for taking time to report back! So glad to hear you enjoyed these muffins too! I hear ya, coconut flour can be finicky, and doesn’t always work out so well in every recipe.

      Cheers!
      Andrea

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