31 grams of protein in each of these delicious chocolate chip protein muffins! Great for meal prep as a high protein breakfast or snack. Gluten free, too! The plant protein gives them a great texture, and the stevia-sweetened chocolate chips add a touch of sweet. Perfect!
If you enjoy high protein muffins, check out our double chocolate protein muffins and our coffee cake protein muffins. Both are gluten free protein muffins with a clean ingredient list and the recipes turn out delicious fluffy muffins.
We also have two great protein chocolate chip cookie recipes, these protein cookies with almond flour and these whey protein pillow cookies that puff up like pillows as the bake. Both easy, delicious recipes!
To learn more about using protein powder in baking, visit my post on the best protein powder for baking and sign up for my free Protein Baking Cheat Sheet.
Jump to:
Ingredients for Protein Chocolate Chip Muffins
Egg Whites
Egg whites provide a high-protein base with minimal fat and calories.
Almond Oil or Coconut Oil
Almond oil or coconut oil adds healthy fats and moisture to the muffins.
Fat-Free Greek Yogurt
Non-fat Greek yogurt boosts protein content while keeping the muffins moist and fluffy.
Vanilla Plant-Based Protein Powder
This recipe is designed for a vanilla pea protein blend that enhances the protein content and flavor.
Almond Flour
Almond flour offers a nutty flavor and is a low-carb alternative to regular flour.
Sweetener
I used erythritol, a natural sweetener with zero added sugar and low impact on blood sugar levels.
Baking Powder
Baking powder helps the muffins rise and become fluffy.
Sea Salt
Salt enhances the overall flavor of the muffins.
Sugar Free Chocolate Chips
These dark chocolate chips with no added sugar are perfect for a sweet tooth.
Equipment Needed
- kitchen scale - highly recommended for accurate measurements, easier cleanup, and best results.
- Large mixing bowl - I like this set of mixing bowls because of the rubber bottom and smooth inner surface.
- Large silicone muffin cups and baking sheet OR a muffin tin (with or without muffin liners) - I use the large silicone muffin cups. They stand up on their own and don't need a muffin pan.
- Spoon or rubber spatula - to mix it all up and get the batter into the muffin cups.
- Toothpick or fork - to test the baked muffins for readiness.
Instructions
Preheat oven to 325°F (163°C).
In a large mixing bowl, combine egg whites, oil, and Greek yogurt until smooth.
Add protein powder, almond flour, erythritol, baking powder, and sea salt to the wet ingredients. Mix well.
Fold in the chocolate chips.
Spoon the batter into 4 large silicone muffin cups, and place them on a baking tray.
Bake for approximately 24 minutes. Check for doneness with a toothpick; if it doesn't come out clean, continue baking and check every 1-2 minutes.
Allow muffins to cool before enjoying.
Ingredient Substitutions
Almond Oil/Coconut Oil: Can be replaced with any oil that works for baking, like light olive oil, avocado oil, or vegetable oil.
Fat-Free Greek Yogurt: Plant-based yogurt should work just as well here.
Vanilla Plant-Based Protein Powder: This recipe only works with plant-based protein powders (pea protein or pea protein blends). Chocolate or unflavored protein powder (plant-based) would work here as well. You may want to add a teaspoon of vanilla extract if you are using unflavored protein powder.
Almond Flour: Flours made of similar nuts would work here (hazelnut, for example) but I do not recommend coconut flour, all-purpose flour, or gluten free flour blends, as these bake very differently than almond flour.
Erythritol: Feel free to use your favorite sweetener here. Coconut sugar is a great low glycemic option, as would be erythritol/monkfruit blends.
Lily's Chocolate Chips: Any dark chocolate chips or chopped dark chocolate will work. Cacao nibs would be a great sub as well.
Recipe Variations
Peanut Butter Chocolate Chip Muffins: Replace some of the vanilla protein with powdered peanut butter (they bake similarly).
Pumpkin Chocolate Chip Protein Muffins: Replace the Greek yogurt with pumpkin puree and add a half teaspoon of cinnamon.
Banana Chocolate Chip Protein Muffins: Replace the Greek yogurt with mashed banana for added sweetness and flavor.
Storage Info
Store the muffins in an airtight container in the refrigerator for up to 3-5 days.
For longer storage, freeze muffins individually (wrapped in plastic wrap then stored in a ziplock bag or airtight container) for up to 3 months.
FAQ
No, this recipe doesn't work with whey protein powder. If you'd like to use whey, check out this recipe for sweet potato protein cupcakes (they aren't very sweet, more like muffins).
Each of these high-protein muffins contains approximately 31 g protein!
Hazelnut flour (hazelnut meal) would be a good sub. I don't recommend other flours as a sub in this recipe.
Yes, these chocolate chip muffins are low carb, with just 7g net carbs per (large) muffin.
For a chocolate version check out my recipe for double chocolate protein muffins.
I don't think flax eggs would work here, so the best we can do is dairy-free by using plant-based yogurt.
They are slightly more dense due to the high protein content but are very tasty.
Yes, adjust the baking time accordingly.
Other high protein muffin recipes you may enjoy:
- Our chocolate protein muffins are similar to this recipe, but with rich chocolate deliciousness
- Our hearty blueberry protein muffins make a great high protein breakfast
- Our flavorful apple peanut muffins are made with peanut protein and do not disappoint!
And to complete your protein breakfast, check out our hot protein coffee recipe and the benefits of protein coffee.
Enjoy this delicious and easy protein muffin recipe to satisfies your cravings for a healthy treat. Perfect for meal prep for busy mornings. Happy baking!
🥣 Recipe
Equipment
- large mixing bowl
- rubber spatula or spoon
Ingredients
- 8 large egg whites 264g
- 1 ½ tablespoons almond oil or coconut oil, 21g
- ½ cup fat-free Greek yogurt 114g
- 1 cup vanilla pea protein blend 100g
- ¼ cup almond flour 28g
- 2 tablespoons granulated erythritol 24g
- 1 teaspoon baking powder 5ml
- pinch sea salt
- ¼ cup sugar free 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?