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    Home > Blog > High Protein Breakfast Ideas > Protein Powder Muffins

    Chocolate Protein Muffins

    Updated: Dec 9, 2024 · Published: May 31, 2016 · By Andréa Marchese · This post may contain affiliate links · 2 Comments

    Jump to Recipe

    I love love love love love these muffins! These Chocolate Protein Muffins are the perfect high protein breakfast or snack for low-carb days. 29g protein and only 4g net carbs!

    inside view of a chocolate protein muffin with a few more muffins in the background
    Chocolate Protein Muffins

    If you don't have a chocolate pea protein blend on hand, this recipe is a reason to buy some. The texture of these Chocolate Protein Muffins is just what you'd expect from a muffin, and they freeze well, too! Seriously, make these. You'll thank me.

    Recipe

    inside view of a chocolate protein muffin with a few more muffins in the background

    Chocolate Protein Muffins

    Andréa Marchese
    These Chocolate Protein Muffins are the perfect high protein breakfast or snack for low-carb days. 29g protein and only 4g net carbs! Makes 4 muffins.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 26 minutes mins
    Total Time 36 minutes mins
    Servings 4 muffins

    Equipment

    • 4 large silicone muffin cups

    Ingredients

    • 8 large egg whites 264g
    • 2 tablespoons liquid coconut oil 28g
    • ½ cup fat-free Greek Yogurt 114g
    • 1 cup chocolate pea protein blend 100g
    • 2 tablespoons black cocoa 10g
    • ¼ cup almond flour 28g
    • 2 tablespoons granulated erythritol 24g
    • 1 teaspoon baking powder 4g
    • a pinch of sea salt

    Instructions
     

    • Preheat oven to 325F (163C).
    • Mix egg whites, coconut oil, and Greek yogurt until smooth.
    • Add remaining ingredients, and mix well.
    • Spoon into 4 large silicone muffin cups, and place on a baking sheet.
    • Bake for about 24 minutes, and check to see if they are done (if they are 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.

    Notes

    A note about substitutions: I would not recommend whey or other protein substitutions in this recipe. If you want to use regular coconut oil (the kind that solidifies when cold), melt it, and make sure your other ingredients are at room temperature so it doesn't solidify.

    Nutrition

    Serving: 1muffin | Calories: 252kcal | Carbohydrates: 13g | Protein: 29g | Fat: 12g | Fiber: 3g | Sugar: 2g | Net Carbohydrates: 4g | Erythritol: 6g
    Tried this recipe?Please consider leaving a review!

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    Comments

    1. Andréa says

      June 01, 2016 at 11:16 am

      Coconut yogurt and vegan egg replacer? I haven't tried it, but texturally it should be very similar!

    2. Kate says

      June 01, 2016 at 5:52 am

      Is there any way to make this vegan??

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    andrea at the gym holding cupcakes

    Hi, I'm Andréa! I’ve been baking with protein powder since 2013, and I can give you all the top tips for creating delicious high protein snacks, desserts, and more.

    More about me →

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