Chocolate “Coconana” Espresso Muffins (high protein)

I made these little babies yesterday morning and they turned out pretty dang good! I way over-cooked mine, but I am confident they would be awesome if they were not forgotten about in the oven. This recipe is loose since I kinda wung it 😉 Give it a shot and switch things up, but this is probably a good base to start with for a yummy protein muffin!

I did the math and they came out to around 100 calories each — 10g carbs, 8 grams protein… Something around that (it appears to have disappeared from my MyFitnessPal Recipes).


  • 2 eggs
  • 2 scoops chocolate whey
  • 1 tbsp ground espresso
  • 1/2 cup ground oats
  • 1/2 cup greek yogurt
  • 2 ripe bananas
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp coconut oil
  • 1/4 cup shredded coconut
  • 1 tsp vanilla
  • 2 tbsp truvia (or whatever sweetener you want, you could use sugar/honey/agave nectar/maple syrup or an maybe even an extra banana)


Preheat oven to 350 degrees. Mix all the ingredients in a large mixing bowl until it evenly mixed… but with some clumps of banana and coconut here and there. Line 12 muffin tins. Pour the batter into the tins, and bake at 350 degrees for about 15 minutes (I don’t have a good time to recommend here, as I said, I forgot about mine and overcooked them…. Do the toothpick test). Remove from muffin tray and let cool. Serve with a spread of coconut oil or greek yogurt on top.


2 thoughts on “Chocolate “Coconana” Espresso Muffins (high protein)

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