Easy Chocolate Chip Protein Muffins
Protein chocolate chip muffins are soft, fluffy, and taste like chocolate chip cookies! Make these healthy muffins for an easy snack or a healthy breakfast on busy mornings.
Servings 11 muffins
Calories 292kcal
Equipment
- muffin liners (Amazon affiliate link)
- ice cream scoop
- coconut oil spray
Ingredients
- 1 cup almond flour
- 1 cup bread flour
- 2 scoops Orgain vanilla protein powder
- 2 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup mini chocolate chips
Wet Ingredients
- 2 large eggs
- 1 cup coconut sugar
- 1 cup plain non-fat Greek yogurt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 425 F and line a muffin tin with liners sprayed with coconut oil spray.
- In a large mixing bowl, mix together the dry ingredients (except for the chocolate chips.)1 cup almond flour, 1 cup bread flour, 2 scoops Orgain vanilla protein powder, 2 teaspoon baking powder, ½ teaspoon salt
- In a separate large bowl, add the eggs and whisk them. Add the remaining wet ingredients and stir until combined.2 large eggs, 1 cup coconut sugar, 1 cup plain non-fat Greek yogurt, 1 teaspoon vanilla extract
- Pour the wet ingredients into the dry ingredients and pour in the chocolate chips. Mix the ingredients until just combined.¾ cup mini chocolate chips
- Use an ice cream scoop to scoop 10-12 muffins into the prepared muffin liners. Bake at 425 F for 5 minutes before reducing the heat to 350 F and baking for an additional 15 minutes.
- Muffins are baked when the muffin tops spring back lightly when touched, a toothpick inserted in the center comes out clean, or the tops are golden brown. Allow the muffins to cool for about 10 minutes in the pan before moving the muffins to a wire rack to cool completely.
Notes
Store cooled muffins in an airtight container at room temperature for up to 5 days.
Freeze leftover muffins in a freezer-safe container for up to 3 months.
Nutrition
Serving: 1muffin | Calories: 292kcal | Carbohydrates: 41g | Protein: 10g | Fat: 7g
