Chocolate Chip Muffins

by Kelley Fromme May 5, 2020

1 scoop (28g) Devotion Angel Food Cake Flavor Protein Powder
2 sticks Golden Butter or Creme Brulee FlexFlavors®
2 TBSP (14g) coconut flour
2 TBSP (14g) almond flour
1 tsp baking powder
1 egg plus ½ C (122g) liquid egg whites
1/4 C (60g) unsweetened almond milk
3 TBSP (45g) sugar-free dark chocolate chips

Preheat oven to 350. Apply non-stick spray/oil to 6 cavities of mini (2.75-3” across) bundt pans. If using a silicone baking pan (recommended), place on a firm baking sheet.

In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk liquids until well-blended. Add dry ingredients to liquids and mix well. Pour into prepared pans. Bake until cooked through, approximately 18 minutes.

Remove from oven and place on wire rack to cool for several minutes. Carefully unmold bundts from pan and allow to cool. May be served warm or cool, but should be stored in refrigerator if not being consumed immediately.

Macros per bundt/muffin: Cal: 89.4 // Fat: 5.2 // Sat Fat: .7 // Carbs: 5.6 // Fiber: 2.3 // Pro: 6.7 // Sugar: .5

Notes: The batter from this recipe is very versatile. If desired, it can be baked in donut molds or muffin cups, or used to make delicious waffles too! While the recipe calls for the use of Golden Butter Flex Flavors, others could be substituted for variety or based on availability or personal preferences.

For those with nut allergies, coconut flour and coconut milk can be substituted for the almond four and almond milk.