Chocolate Espresso Muffins

We hear it’s International Coffee Week so to honor the coffee lovers world-wide we have these delicious Chocolate Espresso Muffins, flavored with Caramel Macchiato ISOFLEX, coffee and crunchy pecans. Perfect for morning or a post-workout snack! But who are we kidding? They are perfect ANYTIME!!

Chocolate Espresso Muffins, flavored with Caramel Macchiato ISOFLEX,

Ingredients:

  • 1/2 cup whole wheat flour
  • 1 ½ cup oats
  • 1/3 cup natural unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 scoop ALLMAX ISOFLEX Caramel Macchiato protein powder
  • 1/2 cup granulated stevia
  • 1/2 cup egg whites
  • 3/4 cup almond milk
  • 1/4 cup strong espresso or brewed coffee, cooled
  • 1/2 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1/4 cup pecans or walnuts, coarsely chopped

Preparation

  1. In a large bowl, sift together flour, oats and cocoa powder.
  2. Add baking powder, baking soda, cinnamon, protein powder and stevia
  3. Mix to combine.
  4. In a medium bowl, mix together egg, milk, coffee, coconut oil, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and fold until combined. Do not over mix.
  6. Fold in nuts after.
  7. Divide the mixture evenly between the muffin cups.
  8. Bake for 25-30 minutes on 375 degrees, or until a toothpick inserted into the center of the muffins comes out clean.
  9. Transfer pan to a wire rack and let cool for 10 minutes
  10. Remove muffins from pan and let cool completely.

Enjoy!

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