Mexican Hot Chocolate Caramel Muffins
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Serves
| 12 |
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Prep time
| 5 minutes |
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Cook time
| 20 minutes |
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Total time
| 25 minutes |
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Meal type
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Dessert
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Ingredients
- 3/4 cups oat flour
- 1/4 cup coconut flour
- 1 scoop Chocolate Truffle Trutein Protein
- 2 heaped tablespoons cacao powder
- 1 tablespoon Sugar Free instant pudding
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon Ancho chile powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 cups unsweetened almond milk
- 1 Large whole egg
- 1/4 cup Chocolate Caramel MuscleEgg egg whites
- 1 1/2 teaspoon vanilla extract
- 1/4 cup 0% Greek yogurt
- 1 tablespoon Sugar Leaf Stevia
- 60 drops Double Chocolate Sweet Leaf Stevia
- 1 tablespoon Enjoy Life Chocolate Chunks
Optional
- 2 tablespoons Sugar Free Caramel Topping
Directions
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Step 1
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| Preheat oven to 350 degrees and coat a muffin pan (12) with non stick spray. |
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Step 2
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| Combine all ingredients (except chocolate chunks and optional caramel) in a medium sized bowl and mix until smooth and well incorporated. |
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Step 3
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| Divide batter evenly in muffin pan (3/4 full). Add a few chocolate chunk pieces on top of each muffin and bake 18-20 minutes. |
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Step 4
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| Remove from oven and let cool. Drizzle with sugar free caramel sauce if desired. |
Note
NUTRITIONAL INFORMATION (makes 12 muffins): calories- 147, protein- 10 g, carbs- 21 g, fat- 4 g (per muffin)
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