Chocolate muffins with cranberries and cranberries

These chocolate muffins are a balanced, high-protein dessert created as a healthy alternative to classic pastries, without the use of white flour and refined sugar. Red beans provide quality plant-based protein, slow carbohydrates, and a significant amount of fiber to support stable blood sugar levels and long-lasting satiety. Cocoa powder is a rich source of flavonoids with powerful antioxidant effects and contributes to cardiovascular health. Eggs provide complete protein and choline needed for proper nervous system function and fat metabolism, while yogurt aids digestion through its probiotic and calcium content. Blueberries add natural sweetness and anthocyanins that protect cells from oxidative stress. If a more pronounced sweet taste is needed, erythritol can be added to the mix - a sweetener with no calories and no effect on blood sugar, suitable for insulin resistance and diabetes.

🥗 PORTIONS: 6 muffins | ⏳ PREPARATION TIME: 25 MIN

INGREDIENTS

• 2 eggs
• 2 tbsp yoghurt 2% (40 g)
• 1 tsp bicarbonate of soda
• 20 g cocoa powder (natural, no added sugar)
• 120 g red beans (cooked and well drained)
• 30-40 g blueberries
• Erythritol to taste (optional)
• 1 tablespoon honey (optional, to baste after baking)

METHOD OF PREPARATION

1. Preheat the oven to 180°C and prepare a tin for 6 muffins.
2. Place all the ingredients except the cranberries in a blender and blend until smooth and homogeneous.
3. Add the cranberries and stir gently or spread them over the mixture after pouring into the moulds.
4. Distribute the mixture evenly into the muffin tins.
5. Bake for about 20-25 minutes until firm. If desired, after cooling, you can pour a little honey over them.

NUTRITIONAL VALUES (approximately for 1 muffin)

• Calories: ~135 kcal
• Protein: ~8 g
• Fat: ~4.5 g
• Carbohydrates: ~14 g
• Fibre: ~4 g
• No added refined sugar

Did you like this recipe? Check out our collection of 35 high-protein breakfasts – easy, delicious, and perfect for busy mornings!