Healthy Chocolate Berry Muffins Your BAE Will Love Too

Hello, stud muffin! 💕


In case ya didn't know, Brian is an AMAZING chef! He's always whipping together our dinners and cooking me absolutely de-lish meals. The "lean bowl" from the #TIU31 Meal Plan was actually 100% inspired by Brian and what he cooks almost every night! This year for Valentine's Day, I wanted to make something special for him. I put together a totally yum gluten-free muffin recipe that uses Perfect Fit Protein and almond meal as the base. And it's an absolute dream. This sweet treat contains 8 grams of protein and 5 grams of fiber to keep you satisfied all the way to lunch time. Whip up a batch of these and share with your boyfriend, dad, brother, grandpa, uncle, and any other studs you've got in your life! ;)



12 muffins (1 muffin per serving)


  • 1 1/2

    cups almond meal

  • 1/2

    cup vanilla Perfect Fit Protein

  • 3/4

    cup unsweetened cocoa

  • 1

    tsp. baking powder

  • 1/4

    tsp. salt

  • 1/4

    cup pure maple syrup

  • 1

    cup unsweetened coconut milk (from a carton)

  • 2


  • 1

    tsp. vanilla extract

  • 2

    Tbsp. coconut oil, melted

  • 1

    cup chopped strawberries

  • coconut oil spray


STEP 1: Preheat oven to 350 degrees.
STEP 2: Spray muffin tins with coconut oil spray.
STEP 3: In a bowl, combine all dry ingredients and whisk.
STEP 4: In a separate bowl, combine all wet ingredients (except for the strawberries) and whisk to combine.
STEP 5: Pour wet ingredients into dry and stir to combine.
STEP 6: Gently fold in the strawberries.
STEP 7: Pour batter into muffin tins. Bake for 25 minutes. Allow to cool before eating.



In honor of Valentines Day, whip together this chocolate-y goodness muffin for all the studs in your life. Brian loved 'em! ;)



  1. Ok so am I the only one confused about cocoa vs cacao powder? I mean I know they are different, and I have both, but I was wondering if cacao powder would work in this recipe instead and also wondering a bit about the difference nutritionally when trying to eat healthy. It seems like a lot of the TIU recipes call for cacao rather than cocoa plus I always used cocoa in the past for my unhealthy baking… What makes one better than the other in certain recipes

    1. Cacao powder is pure and raw from the cacao bean, cocoa is more processed and heated so it’s not “raw”. For cooking I like using cocoa powder because you’re baking it anyways, and it’s usually less potent. Cacao tends to have a coffee like stimulating effect so I wouldn’t recommend eating these late at night if you decide to make it with it instead of cocoa. My rule is usually raw dessert= cacao powder and baked= cocoa powder. Hope this isn’t too confusing lol.

  2. They were ‘wet’ and the strawberries turned into brownish-gray dollops of slime, as I suspected they might. Still looking for good healthy ‘splurge’ like recipes. Where is the ‘desserts’ tab? I thought there used to be one. There needs to be one. And I second the question about cocoa vs cacao. On to google it now.

    1. I’m glad you mentioned that! Mine were really “wet” too…almost too greasy from the coconut oil and spray I had to use in order from them not to stick in the muffin pans. I feel like most of my TIU muffins come out “wet” all of the time…mine do NOT look as “dry” as they do in the pictures above! Anyone know if I should just omit the coconut oil next time? :( :(

    1. Almond flour is a finer grain with blanched almonds. Almond meal is a coarser grain with the whole almond (skin included). I found almond meal at the last minute at the grocery store and was going to use almond flour but I’m sure almond flour would be fine.

  3. Just made these with Chocolate PF and used a mini muffin pan, baked for 16min and yielded 24! They are really delicious! I probably would have had about 36 if it wasn’t for all the spoon licking goodness!

  4. I used coconut flower and almond milk cause that’s what I had on hand, I also used egg whites instead of the whole egg and they turned out totally crumbly and didn’t stick together :( I was so sad, they were dry and kind of like sand…The batter was not like batter, it was thick and fluffy and I had to kneed it with my hands. The flavor was good but that was it… Did those subs make that much of a difference? Any suggestions? Thanks!

    1. coconut flour doesn’t act the same as almond flour and if you substitute it in these muffins then you’ll probably have to double the amount of liquid called for in the recipe. Since coconut flour absorbs so much more liquid than other flours that may be why yours turned out crumbly

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