Chocolate Protein Muffins

Name: Chocolate Protein Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 cups almond flour, (blanched ); ¾ cup chocolate protein powder; ½ cup monk fruit sweetener; 2 teaspoons baking powder; ¼ teaspoon salt; ½ cup butter, (melted); ¼ cup almond milk, (unsweetened); 3 large eggs, (beaten); 1 teaspoon vanilla extract; ¾ cup sugar-free chocolate chips

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!

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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.
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.

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.

Add the dry ingredients to the wet ingredients

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. Let the muffins cool before serving them.

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
Salted Caramel Chocolate Chips

WHAT TO DO WITH THE LEFTOVERS

Refrigerate – Add the leftover muffins to a reusable bag or container and leave them on the counter until you’re ready to eat.
Freeze – Allow the muffins to cool. Then add them to a freezer-safe container or bag. Chocolate protein muffins freeze for two months, but I doubt you can wait that long.
Thaw – 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.

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