Chocolate Whey Protein Muffins

Buckwheat Whey Protein Muffins

Beautiful whey protein muffins! I really wanted to get a real muffin texture, not some lousy, rubbery protein cakes. So I chose to use a certain amount of carbs: buckwheat flour (gluten-free) and applesauce. But the whole thing remains low in sugar by using Sukrin Gold as a brown sugar substitute.


For 6 muffins:
– 100 g buckwheat flour
– 40 g Sukrin Gold
– 30 g chocolate flavored whey
– 15 g cocoa
– 1/2 teaspoon baking powder
– 120 ml creamy coconut milk (110 g)
– 80 g unsweetened applesauce
– 2 eggs



Preheat your oven to 180-200 degrees Celsius. Mix dry ingredients together (flour, Sukrin, whey, cocoa, baking powder). Beat liquid ingredients together (coconut milk, applesauce, eggs).

Blend the two mixtures together (dry mixture + liquid mixture). Muffins’ batter should be smooth, just like a normal cake batter.

Pour into a silicone muffin pan and bake for 15-20 minutes. The muffins are cooked when the blade of a knife comes out clean.

Successfull Whey Protein Muffins

Nutrition facts per muffin: 158 kcal, 10 g protein, 15.8 g carbs, 2.3 g sugar, 6.2 g fat, 3 g fiber.

Protein Muffin's Texture

A very successful recipe, great texture! These muffins tend to dry up quickly, better eat them right away and put the remaining muffins in the freezer for another time.



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