Need more protein? Get your chocolate fix with my super fluffy chocolate chip filled protein muffins! The perfect high protein snack for adults and kiddos...they will never guess they’re sugar free!
I love to give foods an added protein boost like my protein pancakes, protein waffles, and protein pudding...and they are all banana free! Protein powder gives so much added nutrition and flavor to these protein muffins without adding to the fat or the carbs much, if you choose a low carb protein powder for these high protein muffins.
High-protein snacks are all the rage right now, and with good reason! Protein keeps us full and satiated for hours and also gives us the amino acids we need to keep strong and healthy.
The texture of these chocolate protein muffins cannot be beat. The best part is they are gluten-free as well, as long as you choose a gluten free protein powder. Protein shakes can get boring and aren't as filling as a nice muffin or two!
Ingredients needed
This section explains how to choose the best ingredients for this protein muffins recipe, what each one does in the recipe, and substitution options. For a printable recipe, see the recipe card below.
1 Cup Vanilla Whey Protein Powder (I used Vanilla Premiere Protein) - you could also use a vanilla vegan protein powder. You want to pick one that tastes good to you!
2 ½ Cups almond flour
1 teaspoon Baking soda
¼ teaspoon Kosher salt
½ Cup Granular Sweetener
4 Large Eggs
8 ounces Greek Yogurt
2 teaspoons Vanilla Extract
1 Cup Sugar free Chocolate Chips
How to make protein muffins
This section explains how to make this chocolate chip protein muffin recipe, step by step. For a full printable recipe, see the recipe card below.
I love this recipe because it is dump and stir and only uses one bowl. I also love this recipe because it makes big bakery style muffins and they have 13 grams of protein each!
To get started we first need to pre heat the oven to 400F and line a muffin tin with liners. I also spray the inside of the liners so the muffins do not stick. Keto baked goods are notorious for sticking!
Next we make our muffin batter. This is as simple as mixing all of the dry ingredients including the protein powder, adding the wet ingredients, then folding in the chocolate chips.
You want to fill these muffin cups up so we have nice and big protein muffins!
Now we bake them in our pre-heated oven for around 12 to 15 minutes, and then let them cool in the pan.
The chocolate chip protein muffins come out perfectly fluffy and delicious!
Recipe tips and notes:
- You really want to pull these muffins just as they are cooked through or even a little under so they do not dry out. Protein powder tends to dry out baked goods.
- In place of the chocolate chips you could use pecans, walnuts, white chocolate chips, or peanut butter chips.
- These keep really well in the freezer for up to 3 months. Or you can store them in an airtight container on the fridge for up to 1 week.
- Use blueberries to make blueberry muffins
More muffin recipe:
HUNGRY FOR MORE? Click here to subscribe to my newsletter so you never miss a new recipe.
Chocolate Chip Protein Muffins Recipe
This post may contain affiliate links
Ingredients
- 1 Cup Vanilla Whey Protein Powder (I used Vanilla Premiere Protein)
- 2 ½ Cups almond flour
- 1 teaspoon Baking soda
- ¼ teaspoon Kosher salt
- ½ Cup sugar free granulated sweetener
- 4 Large Eggs
- 8 ounces Greek Yogurt
- 2 teaspoons Vanilla Extract
- 1 Cup Sugar free Chocolate Chips
Equipment
Instructions
- Preheat oven to 400F and line a 12 cup muffin pan with liners. Spray the inside of the liners with cooking spray.
- In a large mixing bowl, combine almond flour, protein powder, baking soda, salt and sweetener. Mix until all your ingredients are combined.
- Add your eggs, greek yogurt and vanilla extract. Mix until all your ingredients are combined. Fold in the chocolate chips. Scoop the batter into the muffin cups evenly. The muffin liners will be full.
- Bake in the oven for 12-15 minutes or until a toothpick comes out clean.
Notes
- You really want to pull these muffins just as they are cooked through or even a little under so they do not dry out. Protein powder tends to dry out baked goods.
- In place of the chocolate chips you could use blueberries, nuts, white chocolate chips, or peanut butter chips.
- These freeze really well for up to 3 months.
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Jasmine says
Hey, are you able to confirm if this is 245 calories per muffin
thank you
Jennifer Banz says
Yes, per muffin
Ann Wierwille says
I LOVE your recipes!! Can you substitute a different flour like coconut or other for nut allergies?
Maegan says
Have you tried putting peanut butter in it before? If so how was it? Any recommendations?
jenniferbanz says
I haven't. I would probably swirl some into the tops of the muffins before baking.
Pat says
These muffins were absolutely wonderful. They turned out just perfect. I baked them for 12 minutes and they were moist. I used blue diamond almond flour and it made all the difference in my baked goods. Some of the other flour I have used caused my baked goods to be heavy and not as flavorful. My husband loved them also.
Jeannie says
I only have chocolate whey isolate. Can I simply use it and skip chocolate chip part? Make chocolate muffins?
jenniferbanz says
Yes, hat should work!
Rebecca says
Omg. These came out so good. We used WW protein powder and okios vanilla flavored Greek yogurt because that what I had and they taste sooooooo good 👍 even my daughter loved them .. not dry .. delicious
Geri says
What is WW Protein Powder?
Brittany says
Can I use plant protein powder if I’m allergic to whey?
jenniferbanz says
That will work!
martha rincon says
Jennifer What Can You Use If You Don't Have Protein Power. Thank You A Fan Of Yours Your Recipes Are Amazing
jenniferbanz says
You can try this recipe: https://jenniferbanz.com/keto-chocolate-chip-muffins
Kiera says
Thanks for the great recipes