Chocolate Energy Muffins - Joy Bauer

Preparation: Preheat oven to 350 degrees. Mist a standard muffin tin with nonstick oil spray or line with cupcake liners. Set aside.In a medium mixing bowl, add the dry ingredients (flour, protein powder, salt, baking soda, optional espresso powder) and blend.In a separate mixing bowl, add the wet ingredients (applesauce, milk/water, maple syrup, eggs and vanilla), and stir until well combined.Add wet ingredients to dry ingredients and mix until the batter is well-blended and there’s no flour streaks. Do not overmix. Fold in optional chocolate chips. Divide the batter among the 12 prepared muffin tins and bake in oven on middle rack for about 20 minutes (until an inserted toothpick comes out clean). Let cool before eating or storing. Muffins will last in an airtight container or freezer-safe bags for 3 months in the freezer.Nutrition provided per muffin. If adding chocolate chips, add 20 calories. Try these Banana Chocolate Chip Muffins!