Chocolate Hazelnut Protein Muffins
A little over a month ago, I decided to change up my workout routine. With my work schedule and social life the way it is, I couldn’t always make it to the gym classes I liked, and I found that my regular cardio routine (read: a half-hearted two mile run/walk) was starting to not cut it anymore. So, I decided to start lifting weights. And, while I’m not sure I can say I see physical results just yet, I sure am hungry all the time!
That’s where these protein muffins come into the picture. They provide just the right amount of sweet, while still being the perfect pre-workout snack. The best part is, they are chock-full of protein.
I used the ceramic muffin pan that Marta got for me, and as you can see, was fully occupied with taking muffin photos … that is, until Sophie (my cat) crept into the picture.
Chocolate Hazelnut Protein Muffins (adapted from DailyBurn)
1 1/4 Cups and 3 Tbsp. of Whole Wheat flour
1 1/2 Tbsp. of Ground Flaxseeds
2 Tsp. of Baking Powder
1/8 Tsp. of Salt
2 Bananas, mashed (*note: use ripe bananas, as they will help naturally sweeten the muffins)
1/2 Cup of Nonfat, Plain Greek Yogurt
1/4 Cup of Almond Milk
1 Tbsp. of Vanilla
1/4 Cup of Chocolate-Hazelnut Spread (for homemade, click here)
Sift together the following dry ingredients: flour, flaxseeds, baking powder and salt. Set aside. Using another bowl, mix together the eggs, banana, Greek yogurt, almond milk and vanilla. Combine the wet and dry ingredients, just until combined.
In a generously greased muffin tin, fill up cups half way. Drop in a large teaspoon-size dollop of chocolate hazelnut spread. Cover the chocolate hazelnut fully with more muffin batter. Bake for 17-22 minutes, or until an inserted toothpick comes out clean.
Eat immediately, or store in the fridge in an airtight container for two days.