Muffins with chocolate but not guilt

 

Ingredients:

  • 1/4 c brown rice flour
  • 1/4 c buckwheat flour
  • 1 scoop Lovella Nutrition Chocolate Protein apowder
  • 1/4 c cocoa powder
  • 2 eggs, whole
  • 2 tbsp. coconut oil, melted
  • 3 tbsp. pumpkin puree
  • 1/4 c sugar-free maple syrup
  • 1 tsp. vanilla extract
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/4 c dark chocolate chips

 

Directions:

  1. Pre-heat oven to 375F and prepare a muffin tin with non-stick spray or cupcake liners.
  2. Place the flours, protein, cocoa powder, baking soda and baking powders in a bowl or mixer and mix until incorporated. Stir in the remaining ingredients and mix until a smooth batter forms. Fold in chocolate chips.
  3. Fill 6 of the cupcake molds with batter. Bake for 15-17 minutes. Let cool and serve.