31 g of protein in each of these delicious chocolate chip protein muffins! Great for meal prep as a high protein breakfast. Gluten free, too! The plant protein gives them a great texture, and the stevia-sweetened chocolate chips add a touch of sweet. Perfect!
I wanted to keeps the carbs low with these Chocolate Chip Protein Muffins, so I made them with a pea protein blend (Warrior Blend) rather than whey. With whey, we'd have to add a bit of carbs to get the proper cake texture (like with my Sweet Potato Protein Cupcakes ). With pea protein, we can skip the carbs. And to really get a great muffin/cake texture, add a little oil and Greek yogurt. This isn't a very sweet muffin (then I would have called it cake!) but you can always add in some coconut sugar or more erythritol, if you like!
This recipe makes 4 large muffins, and each makes a great, filling high protein breakfast or snack. I hope you'll give these Chocolate Chip Protein Muffins a try!
🥣 Recipe
Equipment
Ingredients
- 8 large egg whites 264g
- 1 ½ tablespoons almond oil or coconut oil, 21g
- ½ cup fat-free Greek yogurt 114g
- 1 cup Warrior Blend Vanilla protein powder 100g or other vanilla pea protein blend
- ¼ cup almond flour 28g
- 2 tablespoons erythritol 24g
- 1 teaspoon baking powder 5ml
- a pinch of sea salt
- ¼ cup Lily's chocolate chips 42g
Instructions
- Preheat oven to 325F (163C).
- Mix the egg whites, oil, and yogurt until smooth and well combined.
- Add in protein powder, almond meal, sweetener, baking powder, and salt. Mix well.
- Fold in chocolate chips.
- Spoon into 4 large silicone muffin cups, and set on a baking tray.
- Bake for about 24 minutes, and check to see if they are done (firm and a toothpick comes out clean). If not, check every 1-2 minutes.
- Let cool, and enjoy! These can stay out for several hours or overnight. For longer periods, store in the refrigerator.
Andréa Marchese
Sure! I don't have the bake time for that, but I'd start checking at 15 minutes (or maybe 12 minutes if you're using metal bakeware).
Andréa Marchese
Hi Maya. I think you can sub the Greek yogurt with a thick non-dairy yogurt and still have great results. (The protein count might be a little less, however.)
Andréa Marchese
Hi Nikki. In this recipe you'd need a sub that has a similar texture, so it would have to be another nut flour/meal. Like hazelnut meal, perhaps? If you're not allergic. Hope this helps!
Nikki Puiia
Any sub for the almond flour? Allergic to almonds
Maya
Can this be made without dairy?
Elizabeth
Can you make as standard size muffins?