Almond Cocoa Protein Muffins

These Almond Cocoa Protein Muffins blend the comforting flavors of traditional muffins with a creative twist. Made with nonfat Greek yogurt and almond milk for moisture, they are packed with protein from whey and egg whites, while the cocoa adds a rich chocolate flavor. The addition of chopped apples provides a hint of natural sweetness and texture, making them a delightful breakfast or snack option that meets your dietary needs.

Ingredients:

• 1 cup rolled oats
• 1/2 cup nonfat Greek yogurt
• 1/2 cup nonfat milk
• 1/2 cup pasteurized egg whites
• 1/2 cup chopped apples
• 1/4 cup almond meal
• 1/4 cup cocoa powder
• 1/4 cup whey protein
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon dual-acting baking soda
• 1/2 teaspoon salt
• 1/4 cup chopped almonds

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, combine the rolled oats, nonfat Greek yogurt, nonfat milk, and pasteurized egg whites. Mix until well combined.
3. Add the chopped apples, almond meal, cocoa powder, whey protein, honey (or maple syrup), vanilla extract, baking soda, and salt. Stir until all ingredients are well incorporated.
4. Fold in the chopped almonds.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.