Before you ask; they're cheerful because both chocolate (the dark kind) and blueberries are great for mood. Add them to muffins and you're left with some cheerful humans from a batch of beauty!
One to keep in the recipe bank for sure.
Especially as both chocolate & blueberries which are a match made when combined in desserts.
With more protein than your average muffin this one is sure to satiate you much quicker whilst giving you that much needed sweet kick from time to time.
An Incredibly easy option that is also dairy & gluten-free for those who don’t do so well with either.
Here’s what you’ll need:
For 5 muffins
-1 whole egg + 1 egg white
-125g of self-raising gluten-free flour, sieved
-30g of vegan chocolate protein powder
-30g of dark chocolate chips
-100g of blueberries
-1/2 tsp of Himalayan salt
-10g of butter/vegan butter (melted & cooled)
-Sweetener to taste or 1 tablespoon of Maple syrup
-Almond milk/coconut milk to soften
Here's how you can make this one:
Pre-heat the oven to 170oC.
In a large bowl, whisk the whole egg and egg white for 3 minutes until foamy.
Add in the melted butter and mix well.
Slowly add in the flour & protein powder, mixing slowly as you add in the flour. If the mixture goes dry add in a splash of milk until you form a batter like consistency.
Add in the salt and sweetener and mix in well.
Finally once you've got a good consistency, add in the chocolate chips & blueberries and mix in well.
Spray a muffin tin with a low-cal spray or lightly brush with a heat-proof fat like butter, olive oil or coconut oil.
Evenly distribute the batter to the muffin tin and fill each section around 2/3 full of batter.
Bake for 20 minutes.
Remove from oven & leave to cool for 10 minutes.
Enjoy these delicious, filling, feel-good chocolate blueberry muffins!
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