Double Chocolate Protein Muffins


No muffin-tops here!

Today I bring to your table super moist chocolaty muffins that pack Iso Lean Pro and are gluten-free; just few reasons to give this recipe a try.  These muffins are made with chickpeas instead of flour but I promise you won’t taste a difference!  After all, a little wiggle room while dieting prevents you from overindulging during cheat meals helping you keep that lean body.

Serves: 6


1 15 oz. can Chickpeas, drained and rinsed
4 ea. Egg whites
1 tsp. vanilla extract
1 tsp. baking powder
½ tsp. salt
1 scoop Chocolate Iso Lean Pro¾ cup Chocolate chips. semisweet

Method of Preparation

1. Pre heat oven to 300 degrees. In a food processor or blender, pulse chick peas until a creamy consistency is reached, about 30 – 40 seconds.
2. Add the remaining ingredients and mix together until a smooth batter is achieved, about 1 minute.
3. Grease a muffin pan with a light amount of coconut or vegetable oil, just enough to make it slick.
4. Using a 1/3 cup measure, scoop the batter into the muffin tins. Divide any remaining batter into the tins and pop into oven for 25 minutes. Serve warm.

Note: After cooling muffins on a baking rack, place into an airtight container to keep fresh for up to 5 days.

Nutritional Information:

180 Calories
12g Protein
20g Carbohydrates, 5g Fiber
6g Fat

About the Author

SuccessStacks_johnathan“Johnathan is a Culinary Nutritionist and professional Chef. With 10 years spent preparing gourmet cuisine across the United States, his passion for cooking and experience as a food professional allows him to create budget friendly fitness gourmet meals anyone can make. As a nutritionist, he helps others lead healthier lifestyles by integrating fitness habits into their daily routine. Johnathan’s firsthand knowledge having overcome obesity by losing 170 pounds enables him to offer his clients flexible and effective weight loss solutions.

Follow his healthy cooking secrets and motivating tips at