Preparation time: 15 minutes
Cooking time: 25 minutes
Yield: Makes 12 muffins / 10 g of protein per serving
IDry ingredients:
250 ml (1 cup) unbleached wheat flour
125 ml (1/2 cup) Zenit organic chocolate plant protein
250 ml (1 cup) quick-cooking oats
250 ml (1 cup) chocolate chunks
125 ml (1/2 cup) coarsely chopped pistachios
10 ml (2 tsp) baking powder
2.5 ml (1/2 tsp) baking soda
Wet ingredients:
2 eggs
125 ml (1/2 cup) maple syrup
85 ml (1/3 cup) canola oil
185 ml (3/4 cup) milk or plant-based beverage of your choice
METHOD
Place the rack in the center of the oven. Preheat the oven to 180 °C (350 °F). Line 12 muffin cups with parchment paper liners or use a silicone muffin pan.
In a bowl, mix the dry ingredients.
In another bowl, beat the eggs, maple syrup, oil, and milk. Add the dry ingredients. Gently mix until the batter is moistened. Divide the batter among the muffin cups.
Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool!
Comments:
My teenagers can’t stop talking to me about the famous pistachio “Dubai” chocolate… so I came up with the idea of creating a Zenit protein muffin recipe inspired by this popular chocolate!
And between you and me, I also had some leftover Easter chocolate sitting in the cupboard… so I put it to good use. Bye-bye bunnies, hello muffins! 🐰🍫
Result: a perfect snack before training (to eat about 2 hours beforehand) or simply a protein-packed treat to tuck into a lunchbox. 💚