Fluffy chocolate muffins

Ingredients for 10 servings:

• 5 tbsp bran (oat bran)
• 5 tbsp bran (wheat bran)
• 1 tbsp flour (hemp flour)
• 1 tbsp flaxseed flour
• 2 tbsp protein powder, chocolate
• 1 tsp locust bean gum
• 8 g baking powder
• ½ pack of pudding powder (chocolate)
• 15 g cocoa powder, defatted
• 1 tsp rum flavoring
• 3 tbsp liquid sweetener
• 1 tbsp olive oil
• 50 ml milk
• 3 eggs
• Paper cups
• 1 tsp cocoa powder, defatted
• n. B. Sweetener, liquid
• 3 tbsp protein powder (chocolate)
• 2 tbsp milk

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Flourless, chocolate-free chocolate muffins. Dukan-compatible and super fluffy and chocolatey.

Mix the dry ingredients together (until flavoring). Separate the eggs and mix the egg yolks with the sweetener, olive oil, and rum flavoring. Beat with a hand mixer on high speed for about 3 minutes until frothy. Then add them to the dry ingredients along with the milk and mix until creamy. Beat the egg whites until stiff peaks form and carefully fold them into the mixture. Fill the paper baking cups halfway with the batter and bake at 180°C for 15 minutes. Then bake for another 10 minutes at 150°C. Meanwhile, for the glaze, mix the cocoa powder and egg white powder. Gradually add the milk until a slightly firm, creamy mixture forms. Carefully season with sweetener to taste so it is not too sweet. When the muffins are finished baking, brush the glaze onto the still-hot muffins. The glaze will melt slightly and look really chocolatey. If the muffins cool down too quickly while you are working on them, simply place them back in the warm oven for another 2-3 minutes.