Enjoy the chocolatey goodness of 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 to keep you full throughout the day!
Key Ingredients
- 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: Baking powder is a leavening agent that reacts to the heat of the oven, creating a chemical reaction that helps the muffins rise and gives it a light, airy texture.
- Salt: Offset the sweetness with a pinch of sea 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.
If you enjoy chocolate protein muffins, try more breakfast recipes!
Craving more high-protein snacks? Try protein mug cake, high protein chocolate mousse, or pumpkin protein balls!
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 Leftovers
- Refrigerate: Let the muffins cool so condensation does not build up inside the container. Then, transfer the leftovers to an airtight container and leave them on the counter for 3-4 days.
- Freeze: Once the muffins are cool, wrap them individually with foil and place them in a freezer-safe container or bag. Chocolate protein muffins freeze for 2-3 months.
- Thaw: Defrost the muffins on the counter overnight.
- Reheat: Warm individual muffins in the microwave for 20-25 seconds, or heat them in the oven at 350°F (176°C) for 15 minutes.
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.
More Muffin Recipes:
Chocolate Protein Muffins
- 2 cups blanched almond flour
- ¾ cup chocolate protein powder
- ½ cup golden monk fruit
- 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.
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.