The viral double chocolate Olympics muffin becomes triple chocolate with the addition of SFH chocolate protein powder, which is used in both the batter and the iconic filling. These are a great higher protein sweet treat for the chocolate lover.

Makes: 12 muffins

Serving Size: 1 muffin (77.5 grams)

Prep Time: 15 minutes

Total Time: 25 minutes

Nutrition Facts:  298 calories / 28.5g carb / 10g pro / 15.5g fat

Ingredients:

• 1 cup (120g) white whole wheat flour
• ⅓ cup (40g) SFH chocolate protein powder
• 1/2 cup (40g) Dutch-process unsweetened cocoa powder 
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (112g) olive oil 
• 1 cup (145g) coconut sugar 
• 2 large eggs (100g) (room temperature)
• 1 cup (255g) full-fat plain Greek yogurt, room temperature
• 1 teaspoon vanilla extract
• 1/4 cup (60g) “Private Selection” dark chocolate chunks
  
  Filling Ingredients
• ¼ cup (60g) “Private Selection” dark chocolate chunks
• 1 scoop (32g) SFH chocolate protein powder
• 3 tablespoons hot water
• 1 teaspoon olive oil

Instructions:

1. Preheat oven to 425 degrees F. Line the muffin pan with parchment liners. 
2. To a medium bowl, add flour, ⅓ cup (40g) of the SFH protein powder, cocoa powder, baking soda and salt and whisk until well combined. 
3. To a large bowl, add ½ cup olive oil, coconut sugar, eggs, yogurt and vanilla extract. Mix until smooth. 
4. Add dry ingredients to wet and stir until no streaks of flour remain, taking care not to overmix. Fold in ¼ cup of the chocolate chunks. 
5. Portion batter evenly into the muffin pan. Bake for 5 minutes at 425 degrees F then turn down the oven temperature to 350 degrees F (leaving the muffins in the oven). Bake for 9-12 more minutes or until a paring knife inserted in the center comes out clean.
6. Meanwhile, make the filling: add the remaining ¼ cup chocolate chunks, 1 scoop (32g) protein powder to a medium bowl. Pour 3 tablespoons hot water over the top and stir until smooth. Add in the remaining 1 teaspoon olive oil and stir one more time to incorporate. Let stand. Once muffins are cool enough to handle, cut a small hole in the top about ½” deep and spoon filling evenly into each.

Notes:

1. Store these muffins in an airtight container. Best enjoyed within two days. 
2. Use any brand of chocolate chunk desired.