Making dessert with the added bonus of a plant-based protein powder is the nutritionist’s equivalent of having your cake and eating it too. Adding just one scoop of PlantFusion Chocolate Brownie Lean Protein to this recipe increases the vitamin and mineral content and takes this from minimal protein to about 4 grams per serving – which is pretty good when it comes to dessert. Don’t have the time to bake up a batch of cupcakes? Simply add a scoop of PlantFusion to your blender with some almond milk and ice cubes for a chocolate fix anytime!
Gluten Free PlantFusion Chocolate Muffins
2 cups gluten-free baking flour blend (Arrowhead or King Arthur make good baking blends)
3 T. unsweetened cocoa
1 1/2 scoops PlantFusion Chocolate Brownie Lean Protein (use code Elissa30 for 30% off)
1 tsp. baking soda.
1/3 cup maple syrup
3 organic eggs
3 T. coconut oil, melted
Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.
In a large mixing bowl, whisk flour, cocao, salt, and baking soda with a scoop of PlantFusion Chocolate Brownie.
Fold in maple syrup, coconut oil and eggs.
Spoon batter evenly into your paper liners.
Bake for 18-20 minutes or until the center is set.