Recipe tried: Chocolate Chip Protein Muffins

I’ve been craving sweets lately, so I decided to try out another recipe from PaleOMG — Chocolate Chip Protein Muffins.  I didn’t have sunflower seed butter so I used a cup of peanut butter instead.  The kind that’s just peanuts, so the oil separates and floats to the top.  So after about 15 minutes of fighting with the peanut butter to get the peanuts mixed in with the oil and a HUGE mess on my counter, I had it to a consistency that I figured was good enough.  Tip — if you use this kind of peanut butter, once you get it mixed, store it in the fridge.  It doesn’t separate then.

Anyway, I ended up having to use my mixer to blend the peanut butter and eggs together because the peanut butter was pretty lumpy.

I didn’t have the type of protein powder called for in the recipe, so I used Unjury Chocolate Splendor, because that’s what I had.  Someone is likely going to tell me I’m going to hell for using this protein powder because it has the evil, evil sucralose (or Splenda, if you like) in it.  Whatever, I figure a tiny little bit of sucralose is probably okay.

I also decided to use only a quarter cup of coconut.  Half a cup just seemed like too much.

The batter was incredibly thick.  So I added some almond milk.  Maybe about 2 tablespoons — I didn’t measure.  That helped.  And based on my taste tests of the batter, it seemed like it wasn’t going to be sweet enough, so I added 2 tablespoons of coconut palm sugar.

I don’t bake much, so I don’t have any fancy baking stuff like silicone muffin liners, so I greased the muffin tins with coconut oil.

I honestly didn’t have high hopes for these muffins.  I didn’t think they’d turn out. But they actually came out pretty decent.  The coconut oil greasing did a pretty good job — the muffins come out pretty easily after running a knife around the edges.  The texture is not at all like a normal muffin, but I think that’s to be expected.  I would leave the coconut out entirely if I make them again.  And ultimately, I’m not sure that the coconut palm sugar was really necessary.  When the chocolate chips melt, they seem to give enough overall sweetness.  I had mine warm from the oven with some butter (because butter, like bacon, is a food group all it’s own and should be eaten at every opportunity).

It seems to have satisfied my sweet craving, without making me want more sweets, which is what usually happens.  So that’s good.

Now, in an effort to use up the leftovers in my fridge, I shall go make some fried rice.  And something with sausages.

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