Chocolate walnut muffins that are good for PCOS? Sign me up!
I love protein muffins as an easy prep-ahead breakfast to help get you through busy weeks. So I made sure to include several variations in my new book, A Balanced Approach to PCOS!
And these check all the boxes, with 19 grams of protein, 23 grams of healthy, anti-inflammatory fats, and 8 grams of fiber!
These whip up quickly in a food processor, and then the walnuts are stirred in by hand. If you don’t have walnuts on hand, you could use any other nut!
Enjoy these chocolate walnut muffins that won’t spike & crash your blood sugar, but instead will keep your energy steady until lunch!
Note: These freeze well, so feel free to make them ahead and pull out individual servings as you need them!
Black Bean Chocolate Walnut Muffins
- 1½ cups black beans, drained
- 1/3 cup cacao or cocoa powder
- ¼ cup coconut sugar
- ¼ cup pea protein powder
- 4 eggs, large
- 2 tbsp avocado oil
- 2 tbsp ground flaxseed
- 1 tsp baking powder
- ⅛ tsp sea salt
- ½ cup walnuts, chopped
- Preheat the oven to 350°F and spray 8 wells of a standard-size muffin tin with cooking spray.
- Put all of the ingredients except the walnuts in a food processor and process until smooth. Stir in the walnuts by hand.
- Pour the batter evenly into the greased wells of the muffin tin, filling them about two-thirds full. Bake for 22 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean.
- Remove from the oven, transfer the muffins to a cooling rack, and let cool. Serve, or store for later in the week.
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