I’m always looking for new protein snacks to try.  Recently, I found this recipe on labrada.com, double chocolate? Heck yeah! But after trying the batter I had to amp it up a bit. It was pretty bland the first time around – it needed more chocolate! Here is the extra-chocolatey, modified version:

Makes 6 protein muffins

1 15 oz can of chickpeas, drained and rinsed
4 egg whites or 3/4 cup liquid egg whites
1 scoop chocolate protein powder – I used Plant Fusion
1 Tbsp cocoa
1 tsp vanilla extract
1/8 tsp sea salt
6-8 drops of liquid stevia or sweetener to taste
1 Tbsp gluten-free chocolate chips

Preheat oven to 300F.  Add chickpeas to blender or food processor and pulse until creamy. Add remaining ingredients except chocolate chips and blend until combined. Stir in chocolate chips.Pour into 6 lined muffins tins. Bake for 25 minutes.  These are best served warm. Refrigerate the remaining muffins but be sure to zap them for 20 seconds before eating – yum! Nutritional Info per muffin:
106 Calories, 14g Carbs, 2g Fat, 11g Protein, 267mg Sodium, 3g Sugar

Please Note:  Nutritional info is gathered from MyFitnessPal and may not always be 100% accurate.  It is meant to be used as a reference only.

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