Breakfast Snack Protein Chocolate

Chocolate Einkorn Protein Muffins

Moist, fluffy, and chocolaty muffins packed with extra protein from collagen and yogurt.

Prep Time 15m
Cook Time 20m
Total Time 35m
Yield 15 muffins

Dry Ingredients

  • Einkorn flour (all-purpose or fresh ground) 2 cups
  • Granulated sugar (or date sugar) 3/4 cup
  • Baking soda 1 teaspoon
  • Collagen peptides 1/3 cup
  • Cocoa powder 1/2 cup
  • Sea salt 1/2 teaspoon
  • Chocolate chips 1.5 cups

Wet Ingredients

  • Large eggs 2
  • Plain yogurt (185g) 3/4 cup
  • Oil (avocado, coconut, or melted butter) 1/2 cup
  • Milk (120ml) 1/2 cup
  • Vanilla extract 1 teaspoon
Breakfast Snack Protein Chocolate

Chocolate Einkorn Protein Muffins

Prep: 15m Cook: 20m Total: 35m Yield: 15 muffins

Preparation

1

Preheat oven to 375°F (190°C) and add liners to a muffin tin.

2

In a large bowl, mix einkorn flour, sugar, baking soda, collagen, cocoa powder, and salt.

3

In a separate bowl, whisk together eggs, yogurt, oil, milk, and vanilla.

4

Add wet ingredients to the dry mixture along with chocolate chips. Mix until just incorporated.

Baking

5

Fill each muffin liner almost to the top. (Recipe makes 15 muffins).

6

Bake for 15-20 minutes until a toothpick comes out clean. Serve fresh with cold milk.

Baker's Notes

  • • Einkorn flour is higher in protein than modern wheat.
  • • Don't over-mix the batter to keep muffins light and fluffy.