Need more protein? Get your chocolate fix with my super fluffy chocolate chip filled protein muffins! Perfect treat for 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. Protein powder gives so much added protein to these protein muffins without adding to the fat or the carbs much, if you choose a low carb protein powder.
How to make protein muffins
I love this recipe because it is dump and mix 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 pan 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 batter. This is as simple as mixing all of the dry ingredients including the protein powder, adding the wet, 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 blueberries, nuts, white chocolate chips, or peanut butter chips.
- These freeze really well for up to 3 months.
Checkout these other delicious recipes:
- How to cook delicata squash fries
- Keto almond joy cookies
- The ultimate keto chili
- How to cook cornish hens
Chocolate Chip Protein Muffins - No Banana!
INGREDIENTS
- 1 Cup Vanilla Whey Protein Powder (I used Vanilla Premiere Protein)
- 2 ½ Cups almond flour (click here to see my favorite on Amazon)
- 1 teaspoon Baking soda
- ¼ teaspoon Kosher salt
- ½ Cup Granular Sweetener (Click here to see my favorite on Amazon)
- 4 Large Eggs
- 8 ounces Greek Yogurt
- 2 teaspoons Vanilla Extract
- 1 Cup Sugar free Chocolate Chips (Click here to see my favorite brand on Amazon)
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.
JENNIFER'S TIPS
- 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.
Kiera says
Thanks for the great recipes