Mel Christensen

Mel Christensen

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Chocolate Mud Protein Muffins


Chocolate Mud Protein Muffins


*Gluten Free, Dairy Free, Refined Sugar Free



  • 1 x 400g can butter beans (or cannellini, kidney beans etc.), rinsed well and drained.
  • ½ cup (125g) almond butter (I make my own – 100% pure almond butter)
  • 1 large ripe banana (about 100g)
  • ½ cup (60g) quality cocoa powder
  • 1 tsp (5 mL) baking powder
  • 2 tsp (10 mL) vanilla
  • ¼ cup (40g)  Natvia (or preferred natural sweetener)
  • 1 egg, gently beaten



  • 2 tbsp. Mayver’s Peanut Cacao Spread (or smooth peanut/coconut butter mixed with some cocoa)
  • 1 x 45g block Well Naturally Stevia Sweetened Dark Chocolate
  • 2 tsp. coconut oil
  • About 12 whole dried cranberries, or preferred garnish



  1. Preheat oven to 180C
  2. In a food processor, or hand mixer and bowl blend beans, almond butter and banana until the beans are well broken down and combined with the other ingredients. (TM 10 sec / speed 6 )
  3. Add the cocoa, and baking powder to the wet mixture and blend/pulse a few times (TM – 2 secs/Turbo, repeat)  before adding: vanilla, natvia/sweetener and egg , blending once again until combined.  (TM – 5 secs / speed 3) Be careful not to over mix!
  4. Using an ice cream scoop, portion out the batter into a silicone muffin tray (lightly sprayed with olive or coconut oil spray to be safe) filling almost full.
  5. Bake for approximately 25-30 minutes or until muffins have risen and firmed .
  6. Allow muffins to cool for 10 minutes before removing from tray.
  7. If you wish to add the icing allow to cool completely before adding your icing.
  8. To make icing, simply melt together the ingredients in a double boiler or in the microwave and stir until smoth and silky.  Allow to cool in fridge until it I thick enough to pipe through a piping bag or dollop onto muffins using a spoon.
  9. Divide your icing among your cooled muffins and top each one with a whole dried cranberry or garnish of your choice
  10. Enjoy!!


Makes about 12 muffins