Can I use a different flour instead of almond flour?

Yes! You can substitute almond flour with oat flour or whole wheat flour , but the texture may change slightly. If using oat flour, the muffins will be a bit denser, but still delicious!

What’s the best protein powder to use?

A whey-based or plant-based protein blend designed for baking is ideal. Avoid protein powders that absorb too much liquid, as they can make the muffins dry.

Can I make these muffins dairy-free?

Absolutely! Swap the Greek yogurt for a dairy-free alternative like coconut or almond yogurt, and use dairy-free chocolate chips.

How can I make these muffins even higher in protein?

To increase the protein content, you can: Add an extra egg for more structure. Mix in a tablespoon of nut butter for a creamy texture and extra protein. Use a higher-protein Greek yogurt (some brands have more protein than others).

Chocolate Chip Protein Muffins – Easy & Healthy Recipe

Description

These Chocolate Chip Protein Muffins are the perfect blend of indulgence and nutrition! Soft, fluffy, and packed with rich chocolate chips, they offer a protein boost to keep you satisfied. Whether you need a quick breakfast, a post-workout snack, or a guilt-free dessert, these muffins have you covered. Plus, they’re naturally sweetened, gluten-free, and super easy to make in just one bowl!

Ingredients

Scale

Dry Ingredients

½ cup (50g) protein powder (vanilla or chocolate)
1 cup (100g) almond flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients

¾ cup (180g) Greek yogurt
2 large eggs
¼ cup (60ml) maple syrup or honey
1 teaspoon vanilla extract

Mix-Ins

½ cup (90g) chocolate chips (dark, milk, or sugar-free)

Instructions

Preheat the oven
Preheat your oven to 350°F (175°C) and line a muffin tin with liners or lightly grease it.
Mix the dry ingredients
In a large mixing bowl, whisk together the protein powder, almond flour, baking powder, baking soda, and salt.
Mix the wet ingredients
In a separate bowl, whisk together the Greek yogurt, eggs, maple syrup (or honey), and vanilla extract until smooth.
Combine wet and dry ingredients
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix—this keeps the muffins light and fluffy!
Fold in the chocolate chips
Gently fold in the chocolate chips, saving a few for sprinkling on top before baking.
Fill the muffin tin
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake the muffins
Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
Cool and enjoy
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or store for later!

Notes

Best Protein Powder for Baking – Whey or plant-based protein works best. Avoid powders that absorb too much liquid, as they can make the muffins dry.
Flour Substitutions – You can use oat flour or whole wheat flour instead of almond flour, but it may slightly change the texture.
Dairy-Free Option – Substitute Greek yogurt with coconut yogurt and use dairy-free chocolate chips.
Extra Moisture Trick – Adding a tablespoon of coconut oil or applesauce can make the muffins even more tender.
Make it Sugar-Free – Use a sugar-free sweetener like monk fruit or erythritol instead of honey or maple syrup.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

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