Enjoy the chocolatey goodness of healthy chocolate protein muffins! These muffins are easy to make and perfect for meal prep and breakfast on the go. Plus, the gluten-free treats are loaded with protein and healthy fat to keep you full throughout the day! For more protein-packed snacks, try protein mug cake, high protein chocolate mousse, or pumpkin protein balls!
Ingredients You’ll Need
- Almond Flour: Use blanched almond flour for the best results. Blanched almonds have their skins removed, making the flour lighter and perfect for muffins.
- Chocolate Protein Powder: Chocolate protein powder increases the protein and gives the muffins their chocolatey flavor, but if you prefer more richness, use unsweetened cocoa powder.
- Sweetener: Sweeten the muffins with monk fruit.
- Baking Powder: Use baking powder to ensure the muffins don’t become too dense.
- Salt: Offset the sweetness with a bit of salt.
- Almond Milk: Almond milk adds a nutty flavor, provides needed moisture, and thins out the batter.
- Eggs: Eggs add protein and bind the ingredients together.
- Vanilla Extract: Vanilla extract is perfect for a bit of sweetness.
- Chocolate Chips: Lily’s sugar-free chocolate chips or cacao nibs work best for these muffins.
How to Make Chocolate Protein Muffins
The full recipe with measurements is in the recipe card below.
Step 1: Preheat the oven to 350°F (176°C) and line a muffin tin or pan with liners. Then, combine the dry ingredients in a mixing bowl.
Step 2: In a separate mixing bowl, add the wet ingredients: melted butter, beaten eggs, vanilla, and almond milk – one by one. Careful not to over mix.
Add the wet ingredients to the bowl with the dry ingredients, then fold in the chocolate chips.
Step 3: The batter will be thick and dense, so use a spoon to divide the batter evenly among the prepared muffin liners ¾ of the way. Top each one with a few more chocolate chips.
Step 4: Bake for 20-25 minutes.
Step 5: Retrieve the muffins from the oven and immediately remove them from the tin using a fork. Let the muffins cool before serving.
Expert Tips
If storing your almond flour in the fridge, remember to bring almond flour to room temperature before baking. Cold almond flour absorbs more of the liquid, resulting in a more dense batter and dried-out muffins.
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Serving Suggestions
If you feel like changing things up a bit, here are some ingredients to consider adding to the muffins.
- Chopped Pecans or Walnuts
- Chia Seeds or Flax Seeds
- Unsweetened Coconut Flakes
- Fresh Raspberries
- Peanut Butter
What to do With the Leftovers
- Refrigerate – Let the muffins cool completely so the condensation does not build up inside the container. Then, transfer the leftovers to an airtight container and leave them on the counter for four days.
- Freeze – Once the muffins are cool, wrap them individually with foil and place them in a freezer-safe container or bag for next time. Chocolate protein muffins freeze for three months.
- Thaw – Defrost the muffins on the counter overnight.
- Reheat – Warm individual muffins in the microwave for 20-25 seconds, or you can heat them in the oven at 350°F (176°C) for 15 minutes until they are heated through.
Frequently Asked Questions
How do I keep the muffins from falling apart?
1. Don’t over mix the batter.
2. Remove the muffin liners from the tin or pan immediately after baking. I set them onto a wire rack to cool once I pull them.
3. Only fill the muffin liner ¾ full.
Can children eat protein muffins?
Our children love these muffins for breakfast, and since they are packed with protein, it only takes a little bit to keep them full at school. Plus, chocolate is the perfect way to sneak eggs into a toddlers diet.
More Breakfast Recipes:
- Pumpkin Protein Balls
- Matcha Overnight Oats
- Overnight Oats with Coconut Milk
- Sourdough Banana Muffins
Chocolate Protein Muffins
- 2 cups blanched almond flour
- ¾ cup chocolate protein powder
- ½ cup monk fruit sweetener
- 2 teaspoons baking powder
- ¼ teaspoon sea salt
- ½ cup butter, melted
- ¼ cup unsweetened almond milk
- 3 large eggs, beaten
- 1 teaspoon vanilla extract
- ¾ cup sugar-free chocolate chips
- Preheat the oven to 350°F (176°C) and line a muffin tin or pan with liners. Then, combine the dry ingredients in a mixing bowl.
- In a separate mixing bowl, add the wet ingredients: melted butter, beaten eggs, vanilla, and almond milk – one by one. Careful not to over-mix.
- Add the wet ingredients to the bowl with the dry ingredients, then fold in the chocolate chips.
- The batter will be thick and dense, so use a spoon to divide the batter evenly among the prepared muffin liners ¾ of the way. Top each one with a few more chocolate chips. Bake for 20-25 minutes.
- Retrieve the muffins from the oven and immediately remove them from the tin using a fork. Let the muffins cool before serving.
- If storing your almond flour in the fridge, remember to bring almond flour to room temperature before baking. Cold almond flour absorbs more of the liquid, resulting in a more dense batter and dried-out muffins.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
RJ
Wednesday 8th of June 2022
These were fantastic. So easy the kids made it with me. So flavorful that you don't even realize that they are low-carb/sugarfree.
Tressa Jamil
Sunday 12th of June 2022
I love that you baked these with your kiddos. That's a favorite pastime of ours too.