Chocolate Protein Muffins
If you’re on the hunt for a deliciously decadent yet nutritious snack, these Chocolate Protein Muffins are just the ticket! Perfect for breakfast, post-workout fuel, or a sweet treat during the day, these muffins are packed with protein and flavor. With a rich chocolatey taste and a moist texture, you’ll find it hard to believe they’re actually good for you.
Why This Recipe Belongs in Your Rotation
These Chocolate Protein Muffins are not just another muffin recipe; they’re a powerhouse of nutrients. Made with wholesome ingredients, they offer a balanced combination of protein, healthy fats, and fiber. The use of peanut butter, Greek yogurt, and almond milk ensures that you’re fueling your body right. Plus, they’re incredibly easy to make! Just mix, bake, and enjoy. Whether you’re an athlete, a busy professional, or a parent looking for healthy snacks for your kids, these muffins will quickly become a favorite.
What We’re Using
- 3 large eggs – Room temperature eggs help create a better texture.
- 1 cup smooth and runny peanut butter (260g) – For healthy fats and a delightful flavor.
- 3/4 cup Greek yogurt (188g) – Adds moisture and protein.
- 1/2 cup almond milk (120ml) – Or use any milk of your choice for a creamy base.
- 2 teaspoons vanilla extract – Enhances the overall flavor profile.
- 1/2 cup golden monk fruit sweetener (110g) – A natural sweetener that keeps it low-calorie.
- 1 cup lupin flour (60g) – A high-protein flour alternative.
- 1/2 cup cocoa powder (45g) – For that rich chocolate flavor.
- 2.5 teaspoons baking powder – Helps the muffins rise beautifully.
- 1/4 teaspoon sea salt – If your peanut butter is unsalted, this enhances flavor.
- 1 cup sugar-free chocolate chips – Because who can resist chocolate?
Toolbox for This Recipe
- Muffin tin – Essential for shaping your muffins.
- Mixing bowls – For combining your wet and dry ingredients.
- Whisk – To ensure everything is blended well.
- Silicone spatula – Perfect for scraping down the sides of bowls.
- Oven – Preheat to ensure even baking.
How to Prepare Chocolate Protein Muffins
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the 3 large eggs, 1 cup of smooth peanut butter, 3/4 cup of Greek yogurt, 1/2 cup of almond milk, and 2 teaspoons of vanilla extract until smooth and well combined.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the 1 cup of lupin flour, 1/2 cup of cocoa powder, 2.5 teaspoons of baking powder, and 1/4 teaspoon of sea salt.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to dense muffins.
Step 5: Sweeten the Batter
Add the 1/2 cup of golden monk fruit sweetener and 1 cup of sugar-free chocolate chips. Fold them into the batter until evenly distributed.
Step 6: Portion the Batter
Using a scoop or spoon, evenly distribute the batter into the prepared muffin tin, filling each cup about 2/3 full.
Step 7: Bake
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool and Enjoy
Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Chocolate Protein Muffins warm or at room temperature!
Flavor-Forward Alternatives
- Add yogurt pancakes to your breakfast menu for variety.
- Mix in some chopped nuts or seeds for added crunch.
- Swap peanut butter for almond or cashew butter for a different flavor profile.
- Try adding spices like cinnamon or espresso powder for an extra kick!
What Could Go Wrong
- Muffins sinking in the middle: This can happen if the batter is overmixed or if the baking powder is old. Always check the expiration date!
- Dry muffins: Ensure you measure ingredients correctly, especially the flour and cocoa powder. Too much flour can lead to dryness.
- Muffins sticking to the pan: Make sure to either line the muffin tin with liners or grease it well.
- Not rising enough: If your muffins don’t rise, check that your baking powder is fresh and that your oven temperature is accurate.
Storage Pro Tips
To keep your Chocolate Protein Muffins fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, consider freezing them! Simply wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. When you’re ready to enjoy, just thaw at room temperature or pop them in the microwave for a few seconds.
Chocolate Protein Muffins Q&A
Can I use a different flour?
Yes! You can substitute the lupin flour with almond flour or whole wheat flour, but be aware that this may change the texture and protein content of the muffins.
How can I make these muffins vegan?
To make these muffins vegan, substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg), and replace the Greek yogurt with a plant-based yogurt.
What can I use instead of peanut butter?
If you have a nut allergy or prefer a different flavor, you can use sunflower seed butter or tahini as an alternative. Just be mindful of the consistency; it should be smooth and runny.
Can I make these muffins ahead of time?
Absolutely! These muffins store well, making them perfect for meal prep. You can bake them on a Sunday and enjoy them throughout the week.
Hungry for More?
These Chocolate Protein Muffins will surely become a staple in your kitchen. With their rich chocolate flavor and protein-packed ingredients, they make for a delightful treat that satisfies both your sweet tooth and your nutritional needs. Whether you enjoy them as a quick breakfast or a post-workout snack, these muffins prove that healthy eating can be both delicious and fulfilling. So grab your ingredients and get baking—you won’t regret it!
Chocolate Protein Muffins
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.
- In a large mixing bowl, whisk together the eggs, peanut butter, Greek yogurt, almond milk, and vanilla extract until smooth and well combined.
- In a separate bowl, whisk together the lupin flour, cocoa powder, baking powder, and sea salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
- Add the golden monk fruit sweetener and chocolate chips. Fold them into the batter until evenly distributed.
- Using a scoop or spoon, evenly distribute the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your muffins warm or at room temperature!
Notes
- Store in an airtight container at room temperature for up to 3 days.
- Freeze muffins individually wrapped for up to 3 months.
- Substitute lupin flour with almond or whole wheat flour, but note texture changes.
