Chocolate Protein Muffins
Start your day with Chocolate Protein Muffins. They’re a great way to enjoy a light breakfast while helping you meet your daily protein goals. You’ll love the chocolate flavor of these delicious muffins!
It’s never a bad idea to add a little extra protein to your day, and these double chocolate protein muffins make it a breeze. Not only do they give you a protein boost, but they help curb your sweet tooth, too. Pair with your morning coffee or grab and eat as the perfect snack. The best part is that each muffin has 8 grams of protein!
I love the fluffy texture and the fact that there is no cottage cheese in these muffins – that trend is everywhere! Instead, you have easy muffins with a simple prep time, and a new recipe that everyone in the house will love.
Be sure to try my Protein Pudding Recipe and these Keto Protein Balls for two other delicious and simple treats.
Ingredients
- Almond flour – This keeps the muffins gluten free.
- Whey protein powder – Use your favorite brand.
- Unsweetened cocoa powder – Adds a nice chocolate flavor.
- Joy Filled Eats Sweetener – My go-to sweetener for baking.
- Baking powder – Adds a fluffy texture to the baked muffins.
- Salt – Just a pinch.
- Unsweetened almond milk – Keeps the muffin batter from being too thick and binds all the ingredients together.
- Large eggs – The main binding agent.
- Coconut oil – This needs to be melted for this recipe.
- Vanilla extract – For flavor.
See recipe card for quantities.
How to Make Chocolate Protein Muffins
Preheat the oven to 375 degrees. Add paper liners to the muffin tin and spray them with cooking spray.
Step One: Mix the dry ingredients in a large bowl.
Step Two: Add the wet ingredients. Stir just until they are incorporated.
Step Three: Split the batter mixture between the prepared muffin cups. This is easy if you have a large cookie scoop.
Step Four: Put the pan in the oven and bake for 25 minutes. Remove the pan from the oven. Remove the muffins from the muffin pan, and let them cool on a wire rack for at least 15 minutes.
Top Tip💡
The best way to check if the muffins are done baking is to use the toothpick test. Insert a clean toothpick into the center of the baked muffin, then remove it. If there are no crumbs or batter on the toothpick, the muffins are done baking and ready to cool.
Substitutions
- Traditional flour – While I haven’t tested it, I think you could use all purpose flour for these muffins to make them regular muffins instead of gluten-free.
- Protein powder – Using flavored protein powders is an option. If you have a favorite chocolate protein powder, that’s a simple way to add more chocolate flavor. You would need to cut back on the sweetener if it is a sweetened protein powder.
- Unsweetened coconut milk – Swap in carton coconut milk in place of the almond milk.
Variations
- Add fun flavors – There are so many options for changing these chocolate muffins. Add some mashed ripe bananas, a swirl of peanut butter or nut butter, or a sprinkle of ground cinnamon.
- Chocolate chips – You can add mini chocolate chips, dark chocolate chips, or any other flavor to these easy chocolate protein muffins. My kids love them with extra chocolate chips.
- Nuts – Add chopped walnuts or pecans for some crunch.
See these Coconut Flour Muffins for another simple and delicious option.
Equipment
To make these protein-packed snacks, you’ll need to have mixing bowls, a hand or stand mixer, measuring cups, muffin liners, and a muffin pan.
Storage
Store leftover muffins in an airtight container. They can be kept at room temperature or refrigerated. You can also freeze muffins for later. Let them cool down all the way, then store them in a freezer-safe storage bag or container.
Common Questions
If you want high protein, add more protein powder. I recommend adding a bit and seeing what you think, as too much will change the texture and flavor.
You can add maple syrup, honey, or any natural sweetener that you like. If you use a liquid sweetener, reduce the amount of almond milk.
These muffins should be very moist. Make sure that you’re not overmixing the muffin batter. Just mix until the ingredients are combined. Also, you might be baking them for too long. Once the timer goes off after baking for 25 minutes, the toothpick test is key for checking doneness.
Want to Save This Recipe?
Enter your email below & we’ll send it to your inbox. Plus get great new recipes from us every week!
By submitting this form, you consent to receive emails from Joy Filled Eats
Chocolate Protein Muffins
Ingredients
- 2/3 cup almond flour
- 1/2 cup whey protein powder unflavored
- 1/4 cup unsweetened cocoa powder
- 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 tsp baking powder
- pinch salt
- 2/3 cup unsweetened almond milk
- 3 large eggs
- 1/2 cup coconut oil melted
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375 and line muffin tins with paper liners. Spray with cooking spray.
- In a large bowl, mix the dry ingredients.
- Add the wet ingredients. Mix just until fully incorporated.
- Divide the batter between the prepared muffin tin.
- Bake for 20-25 minutes, stick a toothpick into the center of one muffin to make sure they are done (they are done if it comes out clean).
- Remove from the oven, carefully take them out of the muffin tins, place them on a wire rack to cool.
Notes
Nutrition
Like what you see? Follow me on Facebook and Instagram! Love this recipe? Leave a comment & a 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
I cannot eat almonds 😩 is there a good substitute for almond flour? Thanks
Sunflower seed flour can be subbed 1:1 for almond flour.
Delicious!
This recipe really hit the spot. I added mini chocolate chips and they were such a treat. Great recipe.
Can you substitute butter for the coconut oil?
I haven’t tested it but that normally works.