When I was working out the macros for this recipe, I looked up the carb content of a few chocolate muffins on the market to see how they compared. Granted, the serving sizes vary, but most people eat the whole muffin regardless of its size, so let’s compare muffin for muffin.
Carbs per muffin:
This recipe: 2g (850kJ)
Muffin Break Choc Chip Muffin: 80.2g (2530kJ)
My Muscle Chef Protein Muffin, Double Choc: 28.8g (1261kJ) (and a whole host of ingredients I’m not sure I’d want to eat)
Woolworths brand Double Choc Chip Muffin: 49.6g (1620kJ)
Sunny Queen Protein Muffin Bites, Double Choc: 20g (986kJ)
Some contain more carbs in a single muffin than I’d typically eat over several days! I’ve also included kilojoules to give you another point of comparison. While I prioritise carb intake over energy intake, energy still matters, particularly if you’re consuming more than your body needs and trying to avoid gaining body fat.
My muffins are filling, with 9 g of protein and 16 g of fat each. They’re great for lunchboxes, too. My kids love them!
Chocolate Protein Muffin
Makes: 12 | Total time: 30 min
Per serve (approx.): 2g carbs | 9g protein | 16g fat | 850kJ
Ingredients
- 250g cream cheese, cut into cubes
- 90g butter
- 3 eggs, room temperature
- 45g heavy cream
- 90g chocolate protein powder (see notes)
- 90g powdered sweetener
- 15g cocoa powder
- 2 tsp baking powder
- 1 tsp xanthan gum
- ½ tsp salt
- 50g sugar-free choc chips, such as Noshu (see notes)
Method
- Preheat the oven to 170°C and prepare a 12-hole muffin tray.
- Place the cream cheese and butter into a bowl and heat until softened.
- Add the eggs and cream and beat until light and fluffy and fully incorporated.
- Add the protein powder, sweetener, cocoa powder, baking powder, xanthan gum and salt, and mix until just combined.
- Divide the mixture evenly between the muffin holes, filling each about three-quarters full.
- Sprinkle the choc chips on top.
- Bake for 15 minutes, rotating halfway, until golden and firm to the touch.
- Remove from the oven and allow to cool on a wire rack.
Recipe Notes
I use Proganics chocolate protein powder.
Delicious served warm with butter.
Once cooled, store in an airtight container in the fridge, or freeze for longer storage.
Nutritional values are estimates only, calculated using standard ingredient data. Actual values may vary depending on specific brands, ingredient substitutions and portion sizes.
