High-Protein Chocolate Muffins
- Diabetes-friendly recipes curated by our nutritionist -
INGREDIENTS:
- 1 cup all-purpose flour (or low-carb flour substitute such as King Arthur Keto flour)
- 1 cup whole-wheat flour
- ⅓ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon instant espresso powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 medium extra-ripe bananas, coarsely chopped (about 1½ cups)
- ¾ cup 4% small-curd cottage cheese
- 2 large eggs
- ½ cup vegetable oil
- ½ cup packed dark brown sugar
- ¼ cup whole milk
- 2 tablespoons unsalted butter, melted
- 1½ teaspoons vanilla extract
- ⅔ cup chopped walnuts
DIRECTIONS:
- Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners; lightly coat the liners with cooking spray. Combine 1 cup all-purpose flour, 1 cup whole-wheat flour, ⅓ cup cocoa, 2 teaspoons baking powder, 1 teaspoon espresso powder, ½ teaspoon baking soda and ¼ teaspoon salt in a large bowl; whisk well.
- Place chopped bananas, ¾ cup cottage cheese, 2 eggs, ½ cup oil, ½ cup brown sugar, ¼ cup milk, 2 tablespoons melted butter, and 1½ teaspoons vanilla in a blender; process until smooth, about 30 seconds. Fold the banana mixture into the flour mixture until just combined, then fold in ⅔ cup chopped walnuts.
- Spoon about ⅓ cup batter into each prepared muffin cup. Bake until a wooden pick inserted in the centers comes out clean with a few moist crumbs, about 20 minutes. Cool in the pan for 5 minutes; transfer to a wire rack. Serve warm or at room temperature.
Nutrition Information Values
Original recipe: https://www.eatingwell.com
