Protein choco muffins with hazelnuts

• Preheat the oven to 160 °C and whisk the egg whites into stiff peaks.
• In a large bowl mix the protein powder, cacao, desiccated coconut, coconut sugar, baking powder, crushed hazelnuts and a pinch of salt. Stir everything together.
• Melt the chocolate in a bain-marie until liquid. Let it cool slightly and pour in the almond milk. Stir so that they combine.
• Add the chocolate mixture to the dry ingredients and then carefully fold in the whisked egg whites.
• Prepare muffin cases, ideally in a muffin tin, and fill each case ¾ full with the mixture. Bake the filled cases for about 20 minutes.
• Decorate the finished muffins with desiccated coconut and spread them with Powerlogy Nougat Cream.

The recipe was made for us by Kika from Zdravá maškrta