Chocolate Espresso Muffins

I made these for a girl’s surf trip in August and they were a HUGE hit! You can add in protein powder or collagen if you want to, serve them with Greek yogurt or Skyr, or just have them by themselves because not every snack or meal requires protein if you’re eating enough in other meals. I know I preach protein because people don’t get enough but I want to make sure we’re not getting dogmatic about it. Anyway, tag @BuiltbyBoltz on Instagram if you make this recipe!

1 can of garbanzo beans
120g nut butter of choice
1 tbs cacao powder
1 ounce of cold espresso or cold brew coffee
180g honey or maple syrup
1/2 tsp salt
1/2 tsp baking powder
1 tbs chocolate chips (chopped)

Preheat oven to 350.

Combine ingredients except- for the chocolate chips- in a food processor and blend until smooth, stirring in the chopped chocolate chips last.

Pour into a mini muffin tray (makes 22-24) and bake for 20-25 minutes or until a toothpick comes out clean.

Store in the fridge for up to 7 days.
Serving size = 2 muffins
5P/19C/7F