Protein Packed Chocolate Mini-Muffins
by Christina Meyer-Jax MS, RD, Tastemaker in Residence- Recipe adapted courtesy of S&W Beans
EATster Treats and Eats
Easter time is very much EATster time at my home. I usually keep to the classics, but it’s always fun to throw in some healthified versions of favorite treats and a new recipe to plus up the nutrition. Summer time shorts season is right around the corner ☺
I love chocolate! So to keep the nutrition up I enjoy making these protein and fiber packed muffins with black beans. Both the flavor and the ingredients satisfy the sweet tooth, but keep your cravings from going overboard. They also happen to be gluten-free, so if you have guests with that diet need, these will work for them. Here’s a fun video that will show you how easy peasy you can whip it together.
1 (15oz) can S&W® Black Beans (drained, rinsed)
1 (15.23oz) package gluten free dark chocolate cake mix
1 cup chocolate-flavored whey protein powder (or other chocolate protein powder of choice)
3/4 cup mini semi-sweet chocolate chips
1 cup strongly brewed coffee, cooled slightly
3 tablespoons vegetable oil or coconut oil
1/2 cup powdered sugar
- Heat oven to 350°F. Spray bottoms of 40 mini muffin cups with cooking spray.
- In large bowl, combine all ingredients except powdered sugar. Beat with electric mixer on low speed until mixed. Beat on medium speed 2 minutes.
- Using 2 level tablespoons or 1-ounce cookie scoop, spoon batter in muffin cups, filling 3/4 full. Bake 10 to 11 minutes or until set when tapped with finger.
- Let cool in pans 2 minutes. Carefully remove and roll in powdered sugar. Serve warm or cool. Store very loosely covered.
You can also make about 20 regular size muffins using regular size muffin cups. Use 1/4 cup (2 ounces) of the batter for each. Bake 12 to 15 minutes.