Michelle’s Double Chocolate Protein Muffins ***

• • Yield: 12 muffins (p. 41)
  • Prep Time: 15 minutes (p. 41)
  • Bake Time: 16–20 minutes (p. 41)

Dry Ingredients

• 3 tablespoons Michelle’s Signature Mexican Mocha Mix
• 1 cup oat flour (or almond flour)
• ½ cup vanilla or chocolate protein powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda

Wet Ingredients

• 1 large egg
• ½ cup unsweetened applesauce
• ¼ cup unsweetened almond milk
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• ¼ cup Lily’s Dark Chocolate Chips, plus extra for topping

Instructions

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
2. In a large bowl, whisk together:
   • oat flour
   • baking powder
   • baking soda
   • Protein Powder
   • Michelle’s Signature Mexican Mocha Mix
3. In a separate bowl, whisk together:
   • egg
   • applesauce
   • almond milk
   • maple syrup
   • vanilla extract
4. Pour the wet ingredients into the dry ingredients and stir just until combined.
5. Fold in the Lily’s Dark Chocolate Chips.
6. Divide the batter evenly among the 12 muffin cups.
7. Sprinkle a few extra chocolate chips over the tops of each muffin.
8. Bake for 16–20 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Michelle’s Coffeehouse Tips

• Oat flour creates a hearty, bakery-style muffin, while almond flour produces a softer, more tender crumb.
• Don’t overmix the batter—stir just until everything is incorporated to keep the muffins light.
• Store in an airtight container for up to 4 days, or freeze for up to 3 months.

Nutrition Information (Per Muffin – Approximate)

• Calories: 165
• Protein: 9 g
• Net Carbs: 13 g
• Fiber: 3 g
• Fat: 7 g
• Sugar: 3 g

*** Discover dozens of recipes built around Michelle’s Signature Blend™ in Michelle’s Healthy Coffeehouse. https://a.co/d/0bDHrIwD