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!
- 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
- 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.
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