Triple Chocolate Frosted Courgette Protein Muffins

A few days into January and already craving chocolate? Baked goods? Well fear not, because these moist, delicious and indulgent chocolate muffins are just want you need. When you see that grated courgette features in the recipe, don’t pull a face – you can’t taste them, but they bulk out the muffins and add a wonderful softness so you don’t end up with dry, crumbly goodies.

Packed with protein thanks to PhD Woman protein plus other clean ingredients, these are sure to go down a treat while keeping those sugar cravings at bay thanks to the blood sugar stabilising properties of cacao powder. Get baking!



  • 1 cup almond flour (I used Sukrin)
  • ½ cup buckwheat flour
  • 2 scoops PhD Woman Chocolate Cookie Exercise Support powder
  • 1/4 cup raw cacao powder (I used Kaizen Living)
  • ⅓ cup natural sweetener (I used Truvia stevia)
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 large courgette, grated
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup – 1 cup almond milk

For the chocolate frosting:

  • 1 tablespoon tahini
  • 2 tablespoons raw cacao powder
  • 1 teaspoon vanilla essence
  • 2 tablespoons zero calorie icing sugar (I used Sukrin)


Get baking!

  1. Preheat the oven to 180ºC and lightly grease 6 large muffin tins (silicone if possible).
  2. In a large bowl mix together the almond flour, buckwheat flour, protein powder, cacao powder, sweetener, baking powder and cinnamon. Stir in the grated courgette.
  3. Whisk the eggs well, then pour this into the bowl along with the vanilla extract and ½ cup milk. Fold in gently and add more milk if required, until you have a thick chocolatey batter.
  4. Divide the mixture between the muffin tins and fill just to the top. If you have any mixture leftover, place this in a mini cake or loaf tin. Bake for about 15-20 minutes until golden, risen and a skewer comes out clean. Leave to cool then turn out onto a wire rack.
  5. Meanwhile, make the frosting. Place the cacao powder in a bowl and add 2 tablespoons of boiling water. Mix to a paste with the vanilla essence and icing sugar, then stir in the tahini. You want a thick buttercream texture. Keep chilled until required.
  6. When your muffins have cooled down, spread a little of the frosting over each one, then sift over a little extra icing sugar to finish. Now indulge!


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