High Protein Chocolate Chip Muffins (No Banana or Oats)
These chocolate chip protein muffins are soft, fluffy, and packed with 13 grams of protein each. Made with protein powder, Greek yogurt, almond flour, and plenty of chocolate chips, they're an easy high-protein breakfast or snack with no bananas or oats.
Servings: 12
Calories: 245
Ingredients
- 1 Cup Vanilla Protein Powder (click for my favorite)
- 2 ½ Cups almond flour (click to see my favorite)
- 1 teaspoon Baking soda
- ¼ teaspoon Kosher salt
- ½ Cup sugar free granulated sweetener (click to see my favorite)
- 4 Large Eggs
- 8 ounces plain Greek Yogurt
- 2 teaspoons Vanilla Extract
- 1 Cup Sugar free Chocolate Chips
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 the dry ingredients: almond flour, protein powder, baking soda, salt and sweetener. Mix until all your ingredients are combined.
- Stir in the wet ingredients: 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 has a few crumbs. You really want to pull these muffins just as they are cooked through or even a little under so they do not dry out. Let cool for 10 minutes before serving.
Notes
- Protein Powder: I used vanilla Premier Protein powder, but most vanilla whey protein powders will work. Plant-based protein powders can also be used, though the texture may be slightly different.
- Don't Over-bake: For the softest, fluffiest protein muffins, remove them from the oven as soon as a toothpick comes out with a few moist crumbs attached. Protein powder can dry out baked goods if over-baked.
- Sweetener Options: I used a sugar-free granulated sweetener to keep these lower in carbs, but regular granulated sugar or coconut sugar can be substituted.
- Greek Yogurt: Plain Greek yogurt helps keep these muffins moist and adds extra protein. Both full-fat and fat-free Greek yogurt work well.
- Mix-In Ideas: Try swapping the chocolate chips for blueberries, chopped nuts, peanut butter chips, or white chocolate chips.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
- Nutrition Information: Nutrition facts will vary depending on the protein powder, sweetener, and chocolate chips used.
Nutrition
Calories: 245 | Carbohydrates: 7g | Protein: 13g | Fat: 19g | Fiber: 3g