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Chocolate Chilli Muffins. An INTENSE double chocolate taste with a little kick. No sugar, paleo, vegan, gluten-free!

Double Chocolate Chilli Muffins


Course Breakfast, Snack
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 15 mini muffins
Calories 127 kcal
Author One Clever Chef

Ingredients

  • 1/3 cup coconut flour
  • 1/3 cup cacao powder
  • 1 tsp chili powder
  • 1 tbsp baking powder
  • 1/2 cup Whey chocolate protein powder
  • 1/2 cup organic peanut butter or any nut butter
  • 1 1/2 cup mashed banana about 3 large ripe bananas
  • 1/3 cup chocolate chips*

Instructions

  1. Preheat oven to 350F and grease a muffin tin.
  2. Mix all of the dry ingredients in a large bowl, stir well.
  3. Add the rest of the ingredients except for the chocolate chips and mix thoroughly.
  4. Add the chocolate chips and mix well.
  5. Divide the muffin batter equally amongst the muffin tins.
  6. Bake for 12-15 minutes or until a toothpick comes out clean.
  7. Remove from oven then remove the muffins from the pan to allow for cooling.

Recipe Notes

* I used a gluten-free / vegan option for the chocolate chips. If you can't find any at your local grocery store, Amazon offers some very good products

** You may use plant-based protein powder for a vegan version but take note that this type of protein powder soaks more moisture so you should reduce the amount of coconut flour to 1/4 cup and gradually add some almond milk until the mixture has the consistency of muffin batter (similar to pudding).