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by Jo Power |

Only hardcore chocolate-lovers should make these muffins!

They're choco-crazy with cacao powder, cacao nibs and chocolate icing. The muffin is rich and moist while the icing is mild and creamy. We made them in a mini muffin tin, but you can do full-size muffins and you'll get six instead of twelve.

Be sure to share pics of your scrumptious creation!

Triple Chocolate Protein Muffins 
makes 12 mini cupcakes

¼ cup whole wheat flour 
1 tablespoon Activated Nutrients Daily Superfood for Women or Daily Superfood for Men 
¼ cup cacao 
2 tablespoons melted coconut oil 
2 tablespoons honey or maple syrup 
1 egg 
1 teaspoon vanilla 
1 tablespoon cider vinegar 
1 teaspoon baking soda 
1 tablespoon coconut milk or almond milk 
2 tablespoons cacao nibs (optional – just adds a really nice crunch)

1. Preheat oven to 160C and place 12 mini cupcake liners in a mini muffin tin 
2. Mix the Activated Nutrients Daily Superfood, cacao powder, baking soda and whole wheat flour in a bowl 
3. Add the melted coconut oil, egg, coconut/almond milk, vanilla, apple cider vinegar and maple syrup/honey and mix everything well until the batter is super smooth with no lumps 
4. Stir in the cacao nibs if you are using them 
5. Divide the batter evenly between the 12 cups of the muffin tin 
6. Bake for 10 minutes

Chocolate Icing

Quarter of a very ripe banana 
1 tablespoon almond or peanut butter 
2 teaspoons honey 
2 teaspoons coconut oil 
1 tablespoon cacao powder

1. Blitz all ingredients in a food processor until smooth 
2. Dip the muffins top-down into the icing or use a small knife to spread the icing onto the muffins