Spirulina and Chocolate Protein Muffins

Spirulina and Chocolate Protein Muffins make a delicious and nutritious snack or breakfast option. Furthermore, the Spirulina adds a nutrient boost, and the chocolate protein powder enhances the protein content, making them a satisfying and health-conscious choice. Finally, this recipe is Keto-friendly, dairy-free, gluten-free, and egg-free!

Spirulina and Chocolate Protein Muffins Ingredients

• Sunbutter
• Avocado Oil
• Organic Maple Syrup
• Carbonated Water (or another egg substitute)
• Almond Flour
• Unsweetened Cocoa Powder
• EquiLife DNS Chocolate Protein Powder
• Spirulina Powder
• Organic Hemp Seeds
• Organic Chia Seeds
• Baking Soda
• Baking Powder or Sourdough Starter
• Mineral Sea Salt
• Mini Chocolate Chips

Crafting the Spirulina and Chocolate Protein Powder Muffin Batter

1. First, preheat the oven to 350 degrees Fahrenheit.
2. Next, combine the wet ingredients in a large glass mixing bowl. Stir with a whisk to combine.
3. Then, add the dry ingredients (except for the mini chocolate chips). Stir with a whisk to combine.
4. Next, add the mini chocolate chips and fold them into the muffin batter.
5. Finally, the Spirulina and Chocolate Protein Powder muffin batter is ready!

Combine the Wet Ingredients in a Bowl; Whisk to Combine

Add the Dry Ingredients; Whisk to Combine

Fold in the Mini Chocolate Chips

The Spirulina and Chocolate Protein Powder Muffin Batter is Ready!

Baking the Spirulina and Chocolate Protein Muffins

1. First, prepare the muffin tin by either spraying it with avocado oil or lining it with muffin liners.
2. Next, carefully spoon about 1/4-1/3 of a cup of muffin batter into each liner.
3. Then, tap the muffin tin on the counter to eliminate any air bubbles in the batter.
   • Note: This will also help with a more even bake.
4. Next, place the raw muffin batter into the preheated oven and bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
5. Then, remove the baked muffins from the oven and allow them to cool, in the pan, for 5 minutes.
6. Finally, transfer the baked muffins onto a wire, cooling rack for 15 minutes or until cooled to room temperature.

Line a Muffin Tin with Liners

Spoon the Muffin Batter into the Tins

Bake for 20-22 Minutes at 350 Degrees Fahrenheit

Let the Muffins Cool to Room Temperature

Serving and Storing the Spirulina and Chocolate Protein Muffins

The Spirulina and Chocolate Protein Muffins are delicious served at room temperature or cold, the day they are made or up to 1 week after baking.

Therefore, if you have leftovers of the muffins, I’d recommend storing them in an airtight container and on the counter or in the refrigerator for up to 1 week. Or, you can store them in the freezer for up to 3 months.

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Spirulina and Chocolate Protein Muffins

Yield: 1 Dozen Muffins or 2 Dozen Mini Muffins

Prep Time: 5 minutes

Cook Time: 22 minutes

Additional Time: 15 minutes

Total Time: 42 minutes

Spirulina and Chocolate Protein Muffins make a delicious and nutritious snack or breakfast option. Furthermore, the Spirulina adds a nutrient boost, and the chocolate protein powder enhances the protein content, making them a satisfying and health-conscious choice.

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Ingredients

• 1 c. Sunbutter
• 1/4 c. Avocado Oil
• 2 tbsp. Organic Maple Syrup
• 1 c. Carbonated Water (or another egg substitute)
• 1 c. Almond Flour
• 1/4 c. Unsweetened Cocoa Powder
• 2 scoops EquiLife DNS Chocolate Protein Powder
• 2 tbsp. Spirulina Powder
• 2 tbsp. Organic Hemp Seeds
• 2 tbsp. Organic Chia Seeds
• 1/2 tsp. Baking Soda
• 1/2 tsp. Baking Powder or 1 tbsp. Sourdough Starter
• 1/8 tsp. Mineral Sea Salt
• 1/3 c. Mini Chocolate Chips

Instructions

Creating the Spirulina and Chocolate Protein Muffin Batter

1. First, preheat the oven to 350 degrees Fahrenheit.
2. Next, combine the wet ingredients in a large glass mixing bowl. Stir with a whisk to combine.
3. Then, add the dry ingredients (except for the mini chocolate chips). Stir with a whisk to combine.
4. Next, add the mini chocolate chips and fold them into the muffin batter.
5. Finally, the Spirulina and Chocolate Protein Powder muffin batter is ready!

Baking the Spirulina and Chocolate Protein Muffins

1. First, prepare the muffin tin by either spraying it with avocado oil or lining it with muffin liners.
2. Next, carefully spoon about 1/4-1/3 of a cup of muffin batter into each liner.
3. Then, tap the muffin tin on the counter to eliminate any air bubbles in the batter. (Note: This will also help with a more even bake).
4. Next, place the raw muffin batter into the preheated oven and bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
5. Then, remove the baked muffins from the oven and allow them to cool, in the pan, for 5 minutes.
6. Finally, transfer the baked muffins onto a wire, cooling rack for 15 minutes or until cooled to room temperature.

Serving and Storing the Spirulina and Chocolate Protein Muffins

The Spirulina and Chocolate Protein Muffins are delicious served at room temperature or cold, the day they are made or up to 1 week after baking.

Therefore, if you have leftovers of the muffins, I'd recommend storing them in an airtight container and on the counter or in the refrigerator for up to 1 week. Or, you can store them in the freezer for up to 3 months.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 176Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 1mgSodium: 119mgCarbohydrates: 10gFiber: 3gSugar: 5gProtein: 8g