High protein mocha and black bean muffins

Leanne Ward These are so tasty with your morning cup of tea and coffee! They also contain less sugar and more protein and fibre than traditional chocolate muffins. Related Print This

Serves: 18 Prep Time: 15M Cooking Time: 20M

Rating: 3.4/5

( 9 voted )

Ingredients

Dry ingredients:
1.5 cups wholemeal self raising flour,
1/4 cup coffee flavoured protein powder
2 tbsp cacao powder
1/2 cup dark chocolate chips
1/4 cup natural powdered sweetener
Wet ingredients:
2 eggs
1 cup tinned black beans
1/2 cup of strong espresso coffee
1/2 cup milk of your choice
1/4 cup natural Greek yoghurt
2 tbsp coconut oil or olive oil
1 tsp vanilla bean essence

Instructions

Pre heat oven to 180 degrees Celsius.
Combine the dry ingredients in a bowl & set aside.
In a blender, add all the wet ingredients & pulse until a smooth batter is formed.
Add the wet ingredients to the dry ingredients & fold until combined.
Pour batter into 18 cupcake molds & bake until brown or a skewer inserted into the centre comes out clean (roughly 20-25 mins). I recommend checking the muffins after 20 minutes to prevent them burning.
Enjoy your muffins with a cup of coffee or tea or as a delicious pre-workout snack.
Leftovers will store in the fridge for a few days or can be frozen.

Notes

You can use any flavour of protein powder you like (eg. chocolate or vanilla). If you don't have any protein powder, simply add an extra 1/4 cup powdered sweetener instead.

4 comments

Anny March 3, 2018 - 8:01 am

What brand coffee protein powder did you use?

Leanne Ward March 3, 2018 - 8:39 am

I used happy way as they have a coffee flavour 🙂

Rachel November 1, 2017 - 8:55 am

These look great. By powdered sweetener do you mean natvia or gasp, sugar?

Leanne Ward November 1, 2017 - 11:30 am

Natvia would be perfect! That’s what I used 🙂

High protein mocha and black bean muffins