These protein-packed chocolate egg muffins are stuffed with a cookie dough center, making for an impossibly tasty treat to enjoy anytime you have a sweet craving.
I’m on a never-ending quest to find protein-packed muffins. For one, I’m trying to increase my protein intake. But perhaps more importantly, I’m trying to feed hungry, growing kids. They need a lot of protein, too, and it’s not always easy to get it in. My secret hack has been finding tasty, protein-packed recipes that I can whip up and serve for snack time. This particular recipe is a favorite of mine to keep on rotation for just such occasions.
What makes it such a hit? For starters, it has chocolate in it. Once you bite into it, however, you’ll also notice that it’s stuffed with a cookie dough center. These muffins are sweet, they’re tasty, and they’re packed with protein. When it comes to muffins, this recipe is a definite winner.
Are These Chocolate Egg Muffins Healthy?
I’m not someone who obsesses over health, but I do like to keep my diet balanced, nutritious, and on point with my body’s needs. Chocolate muffins may not have been on my radar before, but this recipe changed the game. What gave these muffins the pass? Thanks to chickpeas, peanut butter, egg whites, and Greek yogurt, this recipe has a hearty dose of protein. Chickpeas aren’t just high in protein, however. They also contain a nice dose of fiber, making these muffins a satiating snack as well as a tasty one. While I often substitute the vanilla yogurt for plain yogurt to cut down on added sugar, this recipe isn’t too sweet, either.
What’s With The Beans?
Chickpeas are popping up everywhere these days, and for good reason. For starters, beans are loaded with plant protein. They’re also high in fiber and nutrient-dense. Chickpeas do have a nice nutty flavor on their own, but they’re known for their versatility because, even with this nutty flavor, they take on the taste of other ingredients. When they’re processed, chickpeas take on a creamy texture, which is ideal for everything from hummus to soups to, yes, chocolate muffins.
If you’re nervous about serving up muffins that contain beans, don’t be. With the chocolate, peanut butter, and vanilla yogurt, you’ll be hard-pressed to get a hint of chickpeas. My children aren’t picky eaters, but they don’t necessarily love when I try to hide things in sweet treats or desserts. The chickpeas in this recipe make it right by their discerning taste buds.
How Do I Store Leftovers?
Once cooled, store any leftover chocolate muffins in an airtight container; you can keep them on the counter or in the refrigerator. They’ll keep on the counter for 3 to 5 days and in the fridge for up to 1 week.
Serving Suggestions
These chocolate muffins are a delightful afternoon snack, and I especially love them with fresh strawberries on the side. If you’re looking for something a little more filling (and refreshing!) try making a Green Smoothie or a Frozen Fruit Smoothie. These chocolate muffins are also an unexpected addition to a weekend brunch, alongside savory dishes such as Breakfast Tostadas or a hearty Breakfast Bowl.
Ingredients
- 2/3 cup chickpeas
- 2 tablespoons peanut butter plus additional for drizzling, optional
- 7 tablespoons blue agave divided
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Pinch of salt
- 1/2 cup + 2 tablespoons semi-sweet chocolate chips divided
- 2 cups liquid egg whites
- 1/2 cup vanilla Greek yogurt
- 1/4 cup coconut flour
Instructions
- Preheat your oven to 375℉ and generously spray a muffin pan with cooking spray.
- In a food processor, combine the chickpeas, peanut butter, 2 tablespoons of the agave, vanilla, cinnamon, and a pinch of salt. Blend until smooth and creamy, stopping to scrape the sides down as necessary. Spoon into a small bowl.
- Finely chop 2 tablespoons of the chocolate chips and mix into the chickpea mixture. Place a 2 teaspoon-sized ball of the filling into each muffin cavity.
- In a large, microwave-safe bowl, melt the rest chocolate chips using half power at 30-second cooking intervals until smooth and melted.
- Once melted, whisk in the liquid egg whites. NOTE: Your chocolate will be super lumpy when you add the egg whites; keep whisking and scraping the sides of the bowl down. It does eventually mix smoothly.
- Once the chocolate is smooth, whisk in the Greek yogurt and remaining 5 tablespoons of agave until well combined. Finally, whisk in the coconut flour until well combined.
- Divide the egg mixture between all the muffin cavities, filling almost to the top. Bake until the top feels set, about 19-20 minutes. Once cooked, cool in the pan completely. The muffins will deflate once cooled, but this is normal.
- Drizzle with additional peanut butter (if desired) and DEVOUR.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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