Chocolate Protein Muffins

1 cup pecan butter (or any nut/seed butter) 1/2 cup Swerve Brown 1 tsp vanilla extract 3 large eggs 1/2 cup chocolate collagen protein powder 3 tbsp Dutch process cocoa powder 2 tsp baking powder 1/4 tsp salt 1/3 cup sugar-free dark chocolate chips (ChocZero brand recommended) Optional: 1/4 to 1/3 cup warm water (if using peanut butter and batter is too thick)

1. Preheat oven to 350°F. Line a 12-cup muffin pan with parchment paper liners.

2. If nut butter is stiff, microwave briefly to soften. Stir well to mix in any separated oils.

3. In a large bowl, whisk together the nut butter, Swerve Brown, and vanilla extract until combined.

4. Add eggs and whisk until smooth.

5. Add chocolate collagen protein powder, cocoa powder, baking powder, and salt. Stir until well combined. (If using peanut butter and batter is very thick, add 1/4 to 1/3 cup warm water to thin slightly.)

6. Stir in sugar-free chocolate chips.

7. Divide batter evenly among the 12 muffin cups.

8. Bake 18-25 minutes until muffins are risen and firm to the touch. A toothpick inserted in center should come out clean.

9. Let cool in pan 10 minutes, then transfer to a wire rack to cool completely.

STORAGE: Store at room temperature in airtight container for up to 5 days, or refrigerate for up to 8 days.

NUTRITION (per muffin): 181 calories, 12g protein, 5.2g total carbs, 3.6g fiber (1.6g net carbs), 13.6g fat

NOTES:

• Collagen protein works best for proper consistency. Whey protein makes muffins drier.
• Swerve Brown deepens the chocolate flavor. Allulose may make muffins extra soft.
• Recipe can be made with any nut or seed butter, but peanut butter may require additional water to thin the batter.

Recipe by Carolyn Ketchum, All Day I Dream About Food Source: https://alldayidreamaboutfood.com/protein-muffins/