One of my favorite things is when I get to partner up with a company whose product I personally love. It’s kind of like the perfect food marriage – like peanut butter and jelly, bacon and eggs or protein powder and baked goods. Wait, what??? Protein Powder and Baked Goods??? Huh? Yep, you read that right! We all know I have a deep love for SI03 and their FANTASTICAL Syntrax Protein Powders – seriously you NEED to check them out Facebook @Syntrax Products! My other passion, aside from Mr.Fantabulous, is being in the kitchen. I was THRILLED when we decided to partner up and create some amazingly scrumptious recipes that not only tantalize your taste buds BUT are healthy for you.
Last week you saw the unveiling of my Guiltless Chewy Oat Chocolate Chip Cookies that people are raving over on the website, on Facebook and on Twitter! So many of you tweeted and posted by how much you loved these cookies, thanking me for them. Well you are most welcome all but I can’t take full credit. When working with such amazing products, like the Syntrax Protein Powders, recipe creation is effortless. Hands down, they have the BEST PROTEIN POWDERS out there. I have at least 1 shake a day (I love having it while I drive in to work – it helps jump start my day!). Then I’d have one post-workout. Now, with these new recipes I can have cookies or muffins or.. (you’ll just have to wait and see the other goodies I’ve created) as my protein enhanced meal!
Like 95% of the world’s population, I ♥ chocolate. When I first had their Syntrax Nectars Sweets Chocolate Truffle Protein Powder I think my heart skipped a beat. I was in love. *blush*. The chocolate flavor is so incredible that for me, when mixed with milk, tastes exactly like a melted down frozen ice cream treat! When mixed with some crushed ice and milk… fahgedaboudit! We’re talking full on creamy dreamy to-die-for shake!
Now when creating this recipe I wanted something I could have on the go. With the weather (finally) turning nice here, I like to take my run outside. Since I don’t always feel like carrying a lunch bag with a freezer pack in it to keep my drink or milk cold, I wanted a portable post-work out treat. These muffins were the inspiration. And trust me folks, these hit the spot after my run plus gave me that chocolate fix I had been craving!
Plus check out these great nutritional benefits!
The Syntrax Nectar Sweets Chocolate Truffle Protein Powder:
♥ Mixes instantly and completely with a spoon
♥ Has ZERO Sugar and ZERO FAT – Zilch, Nada, ZIP! WOO HOO!
♥ Has Promina™ Whey Isolate
♥ Comes in DELICIOUS Gourmet Sweet Flavors
♥ and is Lactose AND Gluten Free!!!
Just look how delicious these things are!!! We’re talking SUPER moist, packed with chocolate and SUPER good for you!!! Plus they are gluten free!!! They are packed with protein and will satisfy your deepest chocolate cravings!
Initially I only made a dozen of these in my mini muffin pan.
Um… let’s just say after having the first one (okay 3), I made 2 more dozen! Mr. Fantabulous and I were nomming on these all day!
Just look how they are blasted with chocolate!
I mean all that warm melty chocolate and decadent, moist cake-y muffin. Seriously, you WILL FALL IN LOVE!
These are PERFECT anytime! I’d make up a dozen, put them in a pretty container and give out to friends or co-workers.
- 2 Avocados, halved and pit removed *See notes
- 3 Tbl egg whites
- 1 cup Syntrax Nectars Sweets Chocolate Truffle Protein Powder
- 3 Tbl dark cocoa
- 1 Tbl corn starch
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp chocolate extract
- 3/4 cup confectioners’ sugar (for sugar free use 3/4 cup Splenda and 2 Tbl cornstarch – put in a food processor until a find powder
- 3/4 cup dark chocolate chips
- Preheat oven to 350F.
- Place the avocado flesh in a food processor and process until creamy and smooth.
- Transfer the avocado puree to the bowl of a stand mixer fitted with a paddle attachment.
- Add in the egg whites and beat for 2 minutes.
- Add in the chocolate extract and beat to combine.
- In a separate bowl add the Protein Powder, cocoa, corn starch, baking powder, baking powder and confectioners’ sugar and whisk to combine.
- With the mixer on low, slowly add in the dry mix a little at a time.
- Scrape down the bowl as needed.
- When all the dry mix has been added, add in the chips (and almonds) and mix just until combined (maybe 10 seconds on low).
- You can either line the mini muffin pans with paper liners or if it’s a non-stick pan, use as-is.
- Fill each muffin tin 3/4 of the way up.
- Bake for 8-10 minutes or until a toothpick inserted comes out barely clean. You want them moist so some wet crumbs are OK.
- Place the pans on a cooling rack and cool for no more than 1 minute (more like 30 seconds).
- Immediately use a thin blade to gently go around muffins and gently lift out.
- Cool completely prior to storage.
If you do not have avocados, you can use 1 cup softened unsalted butter OR 1 1/4 cups vanilla yogurt.
You could easily add 1/2 cup toasted almonds, chopped if wanted.
- Serving Size: 1 muffin
- Calories: 53
- Sugar: 3.8
- Fat: 2.4
- Saturated Fat: .7
- Carbohydrates: 6
- Protein: 4.5
- Cholesterol: 0