I do apologise for the lack of recipes/content recently, with my last day at University in sight, the workload is stressful to say the least, but its okay, I’ve almost made it! Now about this recipe, did you know my first ever protein baked good was a chocolate muffin, and guess what… it was dry and tasteless, but it was protein, so of course I ate it! Fast forward a few years and I have returned to the chocolate muffin with vengeance. I am sharing this recipe with pride, a healthy high protein chocolate muffin with frosting, where the first bite gives you an overwhelming feeling of comfort. If you refrigerate these, I would recommend microwaving them for 5-10 seconds so that they still have that fresh out the oven taste.

Yields: 9 Cupcakes


25g Coconut Flour
50g Protein Powder (Preferably chocolate, I use PEScience)
20g Cocoa Powder
150ml Milk (I use Almond milk)
1 Large Egg
100g 0% Fat Natural Yoghurt
50g Chocolate Chips
1 Tsp Vanilla Extract
1/2 Tsp Baking Powder
1/2 Tsp Bicarbonate of Soda
For the Frosting:
175g Reduced Fat Quark
1 Scoop Protein Powder


Pre-heat the oven to 180ΒΊC and spray a muffin tray with grease proof spray. I use a silicone muffin tray, however if you use a metal one you may want to use muffin cases to reduce sticking. In a mixing bowl whisk together the milk, yoghurt, egg and vanilla extract. Next add all the remaining ingredients and stir until all the ingredients are well combined. Spoon the mixture equally into the muffin tray and bake for 12-15 minutes or until a skewer comes out clean. Whilst baking make the frosting by simply mixing the quark and protein powder together. Remove the cupcakes from the oven and allow to completely cool and then either pipe or spoon the frosting on top. These will keep for up to a week in an air tight container in the fridge.

Enjoy! πŸ™‚