Healthy Double Chocolate Brownie muffins!
Recipe below ⬇️
•340 g King Arthur Gluten-Free Protein
Pancake Mix
•480 g sweet potato purée (2 cups;
whole can)
•204 g unsweetened plant-based protein yogurt (plain)
• 3 large eggs
•16 oz (=454 g) liquid egg whites
•60 g Sprout Living Organic Pumpkin Seed Protein (unflavored; =8 Tbsp)
•30 g natural unsweetened cocoa powder (=⅓ cup)
•4 Tosp maple syrup (¼ cup; doubled)
•2 droppers liquid stevia, to taste
•2 tsp vanilla extract
•1 tsp espresso powder (optional, boosts chocolate flavor)
•60 g dark chocolate chips, finely chopped (stir into batter)
•90 g mini semi-sweet chocolate chips, divided (70 g in batter + 20 g on top)
•½ tsp fine sea salt (optional)
Directions
1 Preheat oven to 375°F. Line two muffin pans with 22 liners and lightly mist.
2 In a large bowl, whisk sweet potato purée, yogurt, eggs, egg whites, maple syrup, liquid stevia, vanilla, and espresso powder (if using) until smooth.
3 Whisk in pancake mix, pumpkin seed protein, cocoa powder, and salt just until combined (do not overmix). If batter is very thick, whisk in 2-4 Tbsp water or unsweetened milk to a slow-ribbon consistency.
4 Fold in the finely chopped dark
chocolate chips (60 g) and 70 g mini chips. Let batter rest 5-8 minutes to hydrate.
5 Portion evenly (about 70-75 g or ½-¾ full per cup). Sprinkle remaining 20 g
mini chips on top.
6 Bake 16-19 min, until tops spring back and a tester comes out with just a few moist crumbs (or center registers 200-205°F). Cool
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