Any recipe that has “double chocolate” in the title is A-OK with me!
These chocolate muffins are studded with real chocolate chips, on top of the rich, decadent cocoa flavor of Chocolate Shakeology.
Unlike traditional chocolate muffins, these muffins are ones that you can (and should!) eat every. single. day.
The superfood nutrition in these babies is what sets them apart from all other muffins.
(Did I mention that the serving size is 3 muffins? You’re welcome.)
Servings 3 servings, 3 muffins each Calories 309 kcal
Ingredients
Muffin liners
Nonstick cooking spray
1 large banana
3 scoops Chocolate Shakeology
3 large eggs, lightly beaten
¼ cup / 60 g reduced-fat (2%) plain Greek yogurt
2 Tbsp. unsweetened almond milk
1 tsp. baking soda
½ tsp. pure vanilla extract
1 Tbsp. + 1 tsp. semisweet (or dark) chocolate chips
Instructions
Preheat oven to 350° F (180 °C). Line a muffin pan with 9 muffin liners; lightly coat with spray.
Add banana to a medium mixing bowl; mash with a fork. Add Shakeology, eggs, yogurt, almond milk, baking soda, and extract. Stir to combine. Add chocolate chips; gently fold into batter.
Divide batter evenly among prepared muffin liners.
Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Let muffins cool slightly before serving.
Store refrigerated in an airtight container for up to 3 days or frozen for up to 1 month. Reheat room-temperature muffins in an oven, toaster oven, or air-fryer, if desired. Do not microwave.
Container Equivalents 1 Purple
1½ Red
2B Mindset Plate It! This recipe makes a great breakfast.