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!
I used Manitoba Milling Ground Flaxseed and Nuzest Clean Lean Vanilla protein powder in this recipe.
Enjoy these chocolate walnut muffins that won’t spike & crash your blood sugar, but instead will keep your energy steady until lunch!
If you like these, be sure to try the other 2 recipes from A Balanced Approach to PCOS here: Summer Salmon SaladSummer Salmon Salad and Turkey Taco BowlsTurkey Taco Bowls!
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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