Dark Chocolate Chunk Muffins Recipe
Awhile back I sent out a recipe for a healthier version of the brownie. Since I got a lot of positive responses, I thought I would send out another recipe for my fellow sweet tooth peeps.
This is a recipe I got from Prograde Nutrition for Dark Chocolate Chunk Muffins. Be ready for a few ingredients that might seem a little strange, but will all work out in the end.
Here is how to create magic.Preheat your oven to 350, then mix: • 2 eggs • 1 c. unsweetened vanilla almond milk • 1 c. shredded zucchini (peeled before shredding) • 1 tsp. vanilla • 3 tbsp. agave syrup Whisk well then add: • 1/2 c. Quinoa (uncooked, dry; preferably red) • 1 tsp. baking soda • 1/2 c. gluten free pancake mix • 1 tsp cocoa powder • 1 1/2 scoops Prograde Chocolate Protein powder
Blend more till smooth. If desired, add 1/2-3/4 c. dark chocolate chips or chunks. Note: Your batter will be very wet. Pour the batter into muffin tins, bake 'till they spring when you touch them, about 15-20 minutes. Let them rest on a counter for 10-15 minutes to cool. The quinoa becomes nutty and delicious within the muffins. These are best served cooled. Makes 1 Dozen. Nutrition Facts: (per 1 muffin) Calories: 86 Protein: 4 gms Carbohydrates: 13 gms Fat: 2 gms
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