Chocolate Energy Muffins
These nutrient-packed, chocolate muffins will keep you energized every bite of the way! They offer a balance of protein and fiber for sustained energy, plus the espresso adds a hit of caffeine and a subtle mocha flavor for the ultimate power-up.
If you don’t have espresso on hand, you can use instant coffee instead; just be sure it’s finely ground into a powder. While 1 to 2 Tablespoons is my recommended amount, you can adjust depending upon how much (or little) caffeine you’re looking to add. You can also choose to omit the espresso entirely if you’re caffeine-sensitive or prefer to make these kid-friendly.
These mocha-licious muffins are gently sweet thanks to the applesauce (which you can swap with mashed bananas or canned puréed pumpkin if desired) and a hint of maple syrup. Trust me, midday munchin’ will remind you that muffin is impossible when you’re nourished… and caffeinated.
Try these Banana Chocolate Chip Muffins!
Chocolate Energy Muffins
Ingredients
- 1 ¼ cup whole wheat flour
- ½ cup 2 scoops chocolate protein powder
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 to 2 Tablespoons espresso powder, or finely ground coffee powder
- 1 ½ cups unsweetened applesauce*
- ¼ cup milk of choice or water
- ¼ cup maple syrup
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- ¼ to ½ cup mini semi-sweet chocolate chips, optional
- *May swap with puréed pumpkin or 3 medium ripe bananas, mashed. If bananas are firm, microwave for ~30 seconds to soften up and then mash.
Instructions
- Preheat oven to 350ºF. Mist a standard muffin tin with nonstick oil spray or line with cupcake liners. Set aside.
- In a medium mixing bowl, add the dry ingredients (flour, protein powder, salt, baking soda, optional espresso powder) and blend.
- In a separate mixing bowl, add the wet ingredients (applesauce, milk/water, maple syrup, eggs and vanilla), and stir until well combined.
- Add wet ingredients to dry ingredients and mix until the batter is well-blended and there’s no flour streaks. Do not overmix. Fold in optional chocolate chips. Divide the batter among the 12 prepared muffin tins and bake in oven on middle rack for about 20 minutes (until an inserted toothpick comes out clean).
- Let cool before eating or storing. Muffins will last in an airtight container or freezer-safe bags for 3 months in the freezer.
Could I use Greek yogurt instead of milk/water?
Hi Linda. Yes, you can use Greek yogurt! One note: If the batter feels too thick as you’re stirring, you can add a splash of milk or water to smooth it out (you don’t want the batter to become too thick). Please let us know if you decide to try it and how it turns out.
—Team Joy