Healthy 1 Minute Low Carb Chocolate Chip Muffin
A super light and fluffy and moist chocolate chip muffin mug cake which packs a protein punch and is low carb- It’s also ready in under a minute! This healthy 1 Minute Low Carb chocolate chip muffin is also naturally gluten free, vegan, paleo and sugar free!
Servings 1
Ingredients
- 1 scoop vanilla protein powder 32-34 grams
- 1/2 tsp baking powder
- 1 T coconut flour
- 1 T granulated sweetener of choice
- 1 large egg OR 1/4 cup liquid egg whites omit for vegan option- see notes below
- 1/4 cup milk of choice I used unsweetened almond
- 1/4 tsp vanilla extract
- 1 tsp butter OR coconut oil melted (optional, but adds a fluffier texture)
- 1-2 tsp chocolate chips divided of choice
Instructions
For the microwave option
- Grease a microwave safe bowl with cooking spray and add the vanilla protein powder, baking powder, coconut flour and sweetener of choice and mix well.
- Add the egg/whites and mix into the dry mixture. Add the milk of choice. vanilla extract and melted butter/coconut oil (if using) and half the chocolate chips- If batter is too crumbly, continue adding milk of choice until a very thick batter is formed. Top with remaining chocolate chips and microwave for 60 seconds, or until just cooked in the centre.
For the oven option
- Follow as above, but bake in the oven for 12-15 minutes, depending on consistency desired- Muffin is cooked once a toothpick comes out 'just' clean from the center.
Notes
To keep this vegan, you won't need to add any flax/chia eggs or similar substitutes- Simply add a a little more milk until a thick batter is formed, prior to cooking.