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Chocolate Protein Muffins

Chocolate protein muffins are filled with chocolatey goodness and maintain the perfect balance of salty and sweet. They are easy to make for meal prep and breakfast on the go. Plus, they’re loaded with protein and healthy fat to keep you satiated throughout the day! 

Chocolate protein muffins cooling on a wire rack.

WHAT YOU NEED TO MAKE THIS RECIPE

  • Almond Flour: For best results, use blanched almond flour. Blanched almonds are almonds with their skins removed, making them perfect for muffins.
  • Chocolate Protein Powder: I use chocolate protein powder to flavor the muffins; you can also use unsweetened cocoa powder if you prefer.
  • Sweetener: I use monk fruit for a few reasons. We always have it in our pantry, and it is the only sweetener that doesn’t leave a strange after-taste.
  • Baking Powder: To ensure the muffins don’t become too dense, use baking powder.
  • Salt: Salt offsets the sweetness.
  • Butter: Melted butter pairs with the almond flour, which will dry out baked goods otherwise.
  • Almond Milk: Adding to the nuttiness of the pancakes, almond milk provides needed moisture, and thins out the batter.
  • Eggs: Eggs provide structure and added protein.
  • Vanilla Extract: Vanilla extract is perfect for a bit of sweetness.
  • Sugar-Free Chocolate Chips: Lily’s sugar-free chocolate chips or cacao nibs work best for these muffins.

HOW TO MAKE CHOCOLATE PROTEIN MUFFINS

Mix the dry ingredients.

COMBINE DRY INGREDIENTS- Preheat the oven to 350° and line a muffin tin or pan with liners. Then, combine the dry ingredients in a mixing bowl.

wet and dry ingredients for no yeast cinnamon rolls

COMBINE WET INGREDIENTS- 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 dry ingredients to the wet ingredients

MIX- Add the wet ingredients to the bowl with the dry ingredients, then fold in the chocolate chips.

Fill the liners 3/4 of the way full.

FILL- 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.

Muffins baking in the oven.

BAKE- Bake for 20-25 minutes.

Chocolate protein muffins cooling on a wire rack.

SERVE– Retrieve the muffins from the oven and immediately remove the muffins from the tin using a fork. Let the muffins cool before serving them.

SEARCHING FOR MORE LIKE THIS? 

If you love this recipe, we hope you will try one of our other low-carb meals!  

My daughters hand holding a chocolate protein muffin.

SERVING SUGGESTIONS 

If you feel like changing things up a bit, here are some ingredients to consider adding to the muffins.

  • Chopped Pecans
  • Chia Seeds
  • Unsweetened Coconut Flakes
  • Chopped Walnuts
  • Flax Seeds
  • Fresh Raspberries
  • Peanut Butter
  • Salted Caramel Chocolate Chips

WHAT TO DO WITH LEFTOVERS 

  • COUNTER – Add the leftover muffins to a reusable bag or container and leave them on the counter until you’re ready to eat.
  • FREEZE – You sure can! First, allow the muffins to cool completely. Then add them to a freezer-safe container or bag. Muffins will freeze for two months, but I doubt you can wait that long. Set them onto the counter to defrost when you’re ready to eat.
  • REHEAT – Warm them in the microwave for 10-15 seconds. 

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.

Chocolate protein muffins cooling on a wire rack.

Chocolate Protein Muffins

Tressa Jamil
Loaded with protein and healthy fat, you'll love our chocolate protein muffins for a quick, grab-and-go breakfast. 
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Breakfast, Dessert
Cuisine American
Servings 8 muffins
Calories 324 kcal

Ingredients
  

Instructions
 

  • Preheat the oven to 350° 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 the muffins from the tin using a fork. Allow the muffins time to cool before serving them.

Notes

  • Baking with Almond Flour: If storing your almond flour in the fridge, remember to bring almond flour to room temperature before baking. Cold almond flour will absorb more of the liquid, resulting in a more dense batter and dried-out muffins.
 
  • Web Story: Check out our web story for chocolate protein muffins! 

Nutrition

Serving: 1 muffinCalories: 324kcalCarbohydrates: 31gProtein: 15gFat: 26gSodium: 239mgFiber: 5gSugar: 2g
Keyword chocolate protein muffins
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
Recipe Rating




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.