High Protein Triple Chocolate Muffins

Whip Up This Delicious Recipe! Crafted by the incredible Leanne Ray in collaboration with MacroStax & SFH, this mouthwatering recipe is sure to become your new favorite! Check out all the tasty details below, or find it effortlessly on the MacroStax App. It’s perfect for bringing back those summer Olympic vibes and adding a burst of flavor to your day!

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The viral double chocolate Olympics muffins become triple chocolate with the addition of SFH PURE Whey chocolate protein powder, which is used in both the batter and the iconic filling. These are a great higher protein sweet treat for the chocolate lover.
Servings: 12
Serving Size: 1 muffin (77.5 grams)
Total cooked weight: 790 grams (muffins, no liners); 140 grams (filling)
Prep Time: 15 minutes
Total Time: 25 minutes
Nutrition Facts: 265 calories / 23g carb / 10g pro / 15g fat

Ingredients

1 cup (120 grams) white whole wheat flour
⅓ cup (40 grams) SFH PURE Whey chocolate protein powder
1/2 cup (40 grams) unsweetened cocoa powder (Dutch-processed)
1 teaspoon (4 grams) baking soda
1/2 teaspoon (3 grams) salt
1/2 cup (112 grams) olive oil
1 cup (145 grams) coconut sugar
2 eggs (90 grams), room temperature
1 cup (227 grams) full-fat plain Greek yogurt, room temperature
1 teaspoon (4 grams) vanilla extract
1/4 cup (45 grams) dark chocolate chunks

Filling Ingredients
¼ cup (45 grams) dark chocolate chunks
1 scoop (32 grams) SFH PURE Whey chocolate protein powder
3 tablespoons hot water
1 teaspoon olive oil

Instructions

1. Preheat oven to 425° F.  Line the muffin pan with parchment liners.
2. To a medium bowl, add flour, protein powder, cocoa powder, baking soda and salt and whisk until well combined.
3. To a large bowl, add olive oil, coconut sugar, eggs, yogurt and vanilla extract. Mix until smooth.
4. Add dry ingredients to wet and stir until no streaks of flour remain, taking care not to overmix. Fold in the chocolate chunks.
5. Portion batter evenly into the muffin pan. Bake for 5 minutes at 425°F then turn down the oven temperature to 350°F (leaving the muffins in the oven). Bake for 9-12 more minutes or until a paring knife inserted in the center comes out clean.
6. Meanwhile, make the filling: add chocolate chunks and protein powder to a medium bowl. Pour hot water over the top and stir until smooth. Add in oil and stir one more time to incorporate. Let stand. Once muffins are cool enough to handle, cut a small hole in the top about ½” deep and spoon filling in each.

Notes:
Store these muffins in an airtight container. Best enjoyed within two days.

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