Warm chocolate muffins fresh from the oven? Yes please. These triple-chocolate muffins are protein-packed, low in sugar and completely droolworthy. Whether it’s an afternoon pick-me-up or to fuel up with before a workout, they’re an undeniably delicious, guilt-free choice for everyone.

These protein muffins have added protein powder which replaces some of the flour. This means that the muffins have fewer carbohydrates and higher protein content. I’ve used  Nuzest Clean Lean Protein Rich Chocolate – an allergen-free and 100% natural vegetable protein, perfect for those following a vegan or paleo diet. It’s also low in carbs and fat, and delightful on your tastebuds.

To keep these muffins delicious and moist, I’ve used coconut oil in place of butter.  Coconut oil is a fantastic source of healthy fats and is a wonderful alternative to traditional cooking oils.

Looking to skip refined sugars? Instead of cane sugar, I’ve used  monk fruit sweetener as an alternative. This natural sweetener is great if you’re looking to reduce your sugar intake - and its low calorie too.

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Other ways to use the ingredients in this recipe: 

  • NOW Foods Organic Monk Fruit Extract – this fantastic zero-calorie sweetener can be added to almost anything. Whether it’s your morning cuppa or your favourite baked good, monk fruit is a great sugar-free alternative.
  • ROAR Organic Coconut Milk Powder – this delicious powder just needs water. It’s a great skim milk substitute and makes a deliciously rich and creamy option in curries, smoothies and desserts. 

Top these muffins with  Matakana Superfoods Coconut Chocolate Spread Organic or slather them with our selection of organic seed and nut butters – my favourite is Pics Really Good Peanut Butter Crunchy.




  1. Preheat the oven to 180 degrees Celsius and prep your muffin tin with muffin papers. 
  2. In a large bowl add water and sift in coconut milk powder, whisk to combine. Add the eggs, monk fruit sweetener and coconut oil, continue to whisk until everything is well incorporated. 
  3. Place the sieve back over the bowl and measure out your flour, cacao and protein powder. Use the whisk to help push the dry ingredients though the sieve into the egg mix below. Combine well using a spatula to form a batter. 
  4. Spoon the batter evenly into your prepared muffin tins until almost full. 
  5. Bake for 20 minutes until slightly risen and a toothpick comes out clean. 
  6. Let cool slightly before transferring to a wire rack to cool completely. 
  7. Ice with Matakana Superfoods Coconut Chocolate Spread Organic before serving or alternatively dust with additional cacao powder. 
  8. Store muffins in an airtight container for 3 days.

Makes: 12 muffins | Prep Time: 10 minutes | Cook Time: 20 minutes

Nutritional Information Per Serving* 

  • Servings: 12 
  • Calories: 203 
  • Total Fat: 11g 
  • Total Carbohydrate: 17g 
  • Net Carbohydrate: 0g 
  • Protein: 9g 
  • Sugar: 0g

*Nutritional information is based on approximate calculations by My Fitness Pal. 

Dietaries: Dairy Free

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