Chocolate Shakeology Muffins

Sunday, September 13, 2015

Chocolate Shakeology Muffins

✅21 Day Fix Approved: 1/2 Yellow Container & 1/2 Red Container ❤

Recipe Yields = 4 muffins
Serving Size = 2 muffins

Ingredients:

1 scoop Chocolate Shakeology (or protein powder)
1 yellow container of oats (or almond flour)
2 tsp. dark chocolate sugar-free baking powder
1 egg white
2 tbsp. unsweetened applesauce
water (about 2 tbsp.)
1/2 tsp. baking powder
1 packet Stevia
2 tsp. semi sweet mini chocolate chips (use a 1/2 tsp to measure – reserve for later)

Directions:

Preheat oven to 400 degrees
Pour the oats into a food processor and them until you have a flour-like substance
Add the Chocolate Shakeology and pulse together until combined, then pulverize some more.
Add baking powder and Stevia. Pulverize some more.
Pour into a medium bowl and add the egg white and apple sauce – mix thoroughly
Add water gradual to create cake batter consistency, about 2 tablespoons
Stir vigorously for about 1-2 minutes until all ingredients are well combined
Spray 4 of the muffin tin holes with non-stick cooking spray and distribute the batter into the 4 holes
Poor chocolate chips on each muffin using 1/2 tsp measuring spoon
Bake at 400 degrees for 15-20 minutes or until a toothpick comes out of the middle dry-ish.
DO NOT OVER COOK! Due to the protein content they WILL DRY OUT. A little sticky is better than bone dry.
Let cool for about 5 minutes.

*IMPORTANT!* Because Shakeology is a whole food, the nutritional enzymes burn off over 105 degrees. So while you CAN use Shakeology as a baking tool, it will not have the same nutritional integrity.