Chocolate Chip Protein Muffins

These chocolate chip protein muffins are soft, fluffy, and loaded with melty chocolate. Greek yogurt and almond flour keep them tender instead of dry, and each one has 10g of protein. Ready in under 30 minutes.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Serving muffins

Ingredients

1 cup + 2 tablespoons all-purpose flour
1 cup super-fine almond flour
½ cup vanilla protein powder, whey is best, but pea works
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
⅔ cup honey
2 large eggs
½ cup plain Greek yogurt
½ cup milk, cow's, oat or almond all work
¼ cup refined coconut oil, melted (or avocado or light olive oil)
1 teaspoon vanilla extract
¾ cup chocolate chips, plus extra for topping

Instructions

Prep the oven: Preheat the oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners or lightly grease each cup.
Mix the dry ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, protein powder, baking powder, baking soda, salt, and cinnamon.
Mix the wet ingredients: In a separate bowl, whisk together the honey, eggs, Greek yogurt, milk, oil, and vanilla until smooth.
Combine: Pour the wet ingredients into the dry ingredients. Gently fold until just combined and no dry streaks remain. Do not overmix.
Fold in the chocolate chips: Gently fold in the chocolate chips until evenly distributed.
Fill the muffin pan: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Sprinkle a few extra chocolate chips on top, if desired.
Bake: Bake at 400°F for 5 minutes. Then, without opening the oven door, reduce the oven temperature to 350°F and bake for an additional 13–17 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out with a few moist crumbs.
Cool: Let the muffins cool in the pan for 3–5 minutes, then transfer to a wire rack to cool completely.

Notes

Protein powder: Measure by the half cup rather than by scoops, since scoop sizes vary a lot between brands. Vanilla whey or a whey blend works best here.

Batter consistency: The batter should be thick but scoopable. If your protein powder absorbs more liquid than expected, stir in 1 to 2 tablespoons of milk before filling the pan.

Don't open the oven door when you lower the temperature from 400°F to 350°F. The drop in heat will undo the rise.

Don't overmix. Fold just until the dry streaks disappear or the muffins will turn out dense.

Filling the cups: Fill each about ¾ full for tall, evenly baked muffins. Press a few extra chocolate chips on top before baking.

Storage: Airtight container at room temperature for 3 to 4 days, or in the fridge for up to 5 to 6 days.

Freezing: To freeze, wrap individually and store in a freezer bag for up to 3 months.

Gluten-free: Swap the all-purpose flour for a 1:1 gluten-free baking blend and keep the almond flour as is.

Nutrition

Course Breakfast, Snack

Cuisine American

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!