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Cicchetti and GF Triple Chocolate Protein Muffins

I had a really interesting topic on my mind for today, but as I am still getting caught up after my weekend with my family, I just didn’t have enough time to develop it. So, I thought that I would give you all another recipe to follow up on Friday’s Skoop Review! Basically, Suzlyfe is going to be Food Lyfe for a bit (today and tomorrow, at least).

Before we get to that, some professional work, then my amateur hour attempts.

Sunday night, my family (minus Alex, as he had to work) when to everyone’s favorite small plates place, Cicchetti (posts here and here). I’m going to cover it pretty quickly because we got several repeat dishes, which were just as amazing as the first time that we had them. I’m only going to talk about the new dishes! Before we sat down, I enjoyed the Venetian Sunset (gin, Aperol, Lemon, soda), Dad had a Sazerac, and Mom had a Bellini. Loved the Bellini, and I liked the Venetian sunset (love their presentation as always). Perfectly refreshing and light, but a bit grapefruity. I may have drank it a bit fast–it definitely didn’t taste like alcohol! Cicchetti Venetian Sunset suzlyfe Cicchetti suzlyfe nonna foccacia shaved salad 2 We started with that amazing foccacia spread (with house giardenara, kumquat marmalade, olives, and European butter with sea salt). Dad and Chris shared Nonna’s Meatballs (holy crap that sauce….). I had the shaved veggie salad (PEAS and that dressing!) and Mom had the anjou pear salad with gorgonzola dolce (just realized no picture…). cicchetti prosciutto mortadella flatbread short rib ravioli suzlyfe For our next course, Dad got the La Quercia Prosciutto (with rhubarb, strawberry, and mint), Mom and I split the Mortadella pizza (with the spinach, asparagus, ricotta and pepperoncini), and Chris got the short rib ravioli (more sauce mmmmm). We also shared a bottle of Chianti. And then desert. Mom and Dad got Irish Coffees (whiskey on the brain after sitting at the bar haha) and I got some decaf, and then we (of course) got 2 desserts. cicchetti affogato sundae suzlyfe The Reverse Affogato (Cinnamon sugar donuts, coffee gelato, milk) and the sundae of everyone’s dreams. The donuts were perfectly light, I ate the crumble right up, and the gelato (the milk was poured over the gelato to mimic the affogato, which is espresso and ice cream) was just the right amount of coffee. And if you are unfamiliar with the sundae, you have to go back to my review of it. Tiramisu gelato (tiramisu is in the gelato, no joke), amarena cherries, Fernet Braca Mente Fudge, and pistachio crumble. And that brings us to another treat, which I have found is best eaten in the same way that we ate the affogato–dipped in milk!

These muffins are healthy goodness disguised as chocolatey decadence. I;’m usually not a big chocolate-based baked goods person (I used to be, but nowadays I like a little more balance, a little less hit-over-the-head), but these are pretty darn tasty, and the perfect amount if you make smaller sized muffins. And then have another one because you can’t stop.

Essentially, I don’t know what I like. Everything I just said is a lie, except that you should make them and the banana ones and then you can yin and yang like a champ 😀

GF Triple Chocolate Chunk Protein Muffins (Makes 6 large or 12 small) Chocolate skoop muffins suzlyfe close Ingredients

  • 2/3 cup GF oats
  • ½ cup GF All Purpose Flour (try Arrowhead Mills) or (non-gluten free) whole wheat pastry flour
  • 1/3 cup chocolate protein powder OR Viva-Vanilla Skoop B Strong (what I did)
  • ¼ cup unsweetened cocoa powder
  • ½ tsp each baking soda and baking powder
  • 2-3 Tbsp sugar/substitute (based on taste preference—less if you are using stevia as well)
  • 1 egg
  • ½ tsp vanilla
  • 1 Tbsp Maple syrup or ½ tsp chocolate stevia (I went with Dark Chocolate Stevia)
  • ¼ cup plain greek yogurt
  • ¾ Tbsp Apple Cider Vinegar
  • ½ cup hot water
  • Optional: ½ Tbsp brewed cold coffee
  • Add-ins: Dark and Milk chocolate chips (or whatever, really!)
  • Spices: Cinnamon, clove, salt


  • Preheat oven to 350.
  • Mix dry ingredients
  • Combine wet ingredient (but not the hot water!)
  • Add wet to dry. Use hot water to reach desired consistency and break up any cocoa powder bombs
  • Let batter sit for a few minutes to come together
  • Fold in add-ins (except for pb/jam). Spoon into greased muffin tin. If adding jam or pb to the inside, spoon to half full, drop in the pb/jam, then finish over top
  • Bake at 350 for 10-15 minutes (small) or 12-18 min (large), turn halfway, or until toothpick comes out mostly clean
  • **For the classic bakery muffin chocolate chip top, bake for 2/3s of the time, then add additional chocolate chips to the top and finish baking!

Chocolate skoop muffins2 suzlyfe 2 The first time I did this, I didn’t add enough sweetness, and I got a delicious, but much more dark chocolatey flavor. The second time, I added the dark chocolate stevia and a little more sugar (what you see now) and that did the trick. These are so rich in flavor that they stand up to everything, but the best way to eat them, I found, was with a glass of almond milk. See what I mean? Now where is my coffee gelato???

Do you like chocolate based baked goods or do you like things accented with chocolate?  Cookies and milk? Cookies and coffee? Cookies, coffee, and milk and pistachio brittle? 

Merci, Becky!

Merci, Becky!

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