Looking for a higher-protein chocolate muffin recipe that's not also gluten-free, paleo, etc.

kshama2001

I'm looking for a chocolate muffin recipe that includes chocolate protein powder but has no other restrictions. The results I'm getting include a lot of limitations like vegan, paleo, and/or gluten-free, which are not necessary for my purpose. Taste and increased protein content (no specific target) are the only considerations.

I might do a standard chocolate muffin recipe, and add some protein powder (how much???) plus grated zucchini to add moisture back in, and because I love chocolate-zucchini bread, and I have 8 oz of zucchini to use up

Thanks in advance.

ps - I looked for that high-protein milk at my Walmart, but it's a small one, and didn't carry it. Of course, with only 1 C of milk per 12 muffins, that wouldn't have helped that much.

AnnPT77

I'd say try reducing the flour, and replacing it with protein powder - one dry ingredient for another. You can't go too far with that, because you need the elasticity of the gluten in the flour to hold stuff together and trap the bubbles from the baking powder so the muffins rise. I'd maybe hazard trying 1/4 of the flour to start, but you might be able to drive up the protein powder by adding an tablespoon or two of vital wheat gluten in place of that much more of the flour. But I'm guessing (based on having noodled around with soy flour in quick bread recipes in the past.)

Experiment: What's the worst that can happen?

Edited: typo

Christine_72

No idea if it's paleo or Gluten free, but this is what i make.

34g Coconut flour
125ml Vanilla Almond milk
90g chocolate/peanut butter protein powder
150g Nuttvia (Healthier version of nutella). I've also used peanut butter instead of the nuttvia.
95g Philadelphia cream cheese

Blend together with a hand mixer.

Line tin with baking paper and bake in the oven on 160C for 10-15 minutes.

nowine4me

Have you tried the Kodiak cake double chocolate? Delicious.

JustRobby1

I made some muffins for work a couple of weeks ago. They were friggin delicious too and everyone gave me kudos! I got the recipe from over at BB. I can't find the thread it was in but I did save it to a Google Doc thankfully so I still have it. I can't cook or bake to save my life, so if I can pull it off anybody can.

Met-RX Chocolate Peanut Butter Muffins
1 cup oat flour
2 scoops MET-Rx Ultramyosyn Whey Chocolate Protein powder
¼ cup of Peanut Butter
6 tablespoons unsweetened cocoa
4 egg whites
¼ cup nonfat Greek yogurt
½ cup unsweetened almond milk
½ tsp. baking soda
¼ tsp. baking powder
1 tsp. vanilla extract
¼ cup Stevia (or any sweetener of your choice)
Semi-sweet chocolate chips (amount is to your desire)

Directions:
Preheat oven to 350ºF and spray cupcake tin with on-stick cooking spray. Mix all ingredients together using blender or food processor and divide evenly into twelve cupcake tins. Bake for twelve to fifteen minutes.

kshama2001

AnnPT77 wrote: »

I'd say try reducing the flour, and replacing it with protein powder - one dry ingredient for another. You can't go too far with that, because you need the elasticity of the gluten in the flour to hold stuff together and trap the bubbles from the baking powder so the muffins rise. I'd maybe hazard trying 1/4 of the flour to start, but you might be able to drive up the protein powder by adding an tablespoon or two of vital wheat gluten in place of that much more of the flour. But I'm guessing (based on having noodled around with soy flour in quick bread recipes in the past.)

Experiment: What's the worst that can happen?

Edited: typo

This is exactly what I was looking for, but thanks to everyone else for your interesting variations.

KickboxFanatic

These are fabulous: https://gourmetscientist.blogspot.com/2017/01/double-chocolate-protein-muffins-v2.html

jdlobb

kshama2001 wrote: »

AnnPT77 wrote: »

I'd say try reducing the flour, and replacing it with protein powder - one dry ingredient for another. You can't go too far with that, because you need the elasticity of the gluten in the flour to hold stuff together and trap the bubbles from the baking powder so the muffins rise. I'd maybe hazard trying 1/4 of the flour to start, but you might be able to drive up the protein powder by adding an tablespoon or two of vital wheat gluten in place of that much more of the flour. But I'm guessing (based on having noodled around with soy flour in quick bread recipes in the past.)

Experiment: What's the worst that can happen?

Edited: typo

This is exactly what I was looking for, but thanks to everyone else for your interesting variations.

are you trying to use protein you already have? because Quest makes a protein powder that's specifically formulated for baking. I'd use that.

kshama2001

jdlobb wrote: »

kshama2001 wrote: »

AnnPT77 wrote: »

I'd say try reducing the flour, and replacing it with protein powder - one dry ingredient for another. You can't go too far with that, because you need the elasticity of the gluten in the flour to hold stuff together and trap the bubbles from the baking powder so the muffins rise. I'd maybe hazard trying 1/4 of the flour to start, but you might be able to drive up the protein powder by adding an tablespoon or two of vital wheat gluten in place of that much more of the flour. But I'm guessing (based on having noodled around with soy flour in quick bread recipes in the past.)

Experiment: What's the worst that can happen?

Edited: typo

This is exactly what I was looking for, but thanks to everyone else for your interesting variations.

are you trying to use protein you already have? because Quest makes a protein powder that's specifically formulated for baking. I'd use that.

I'm pretty picky about protein powders and had planned on using my own, but if you are talking about this one http://www.questnutrition.com/protein-powders/multi-purpose-mix-2lb-canister/ I see it doesn't have stevia or sucralose, so might give it a try, thanks!

kshama2001

KickboxFanatic wrote: »

These are fabulous: https://gourmetscientist.blogspot.com/2017/01/double-chocolate-protein-muffins-v2.html

Aha, perfect, thanks!