Chocolate Chip Protein Muffins

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

4.77 from 13 votes

Chocolate Chip Protein Muffins

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! Makes 4 muffins.

Prep Time5

Cook Time28

Total Time33

Course: Breakfast, Snack

Cuisine: American

Servings: muffins

Calories: 286kcal

Author: Andréa Marchese

Equipment

4 large silicone muffin cups

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.

Notes

A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, I would not try substituting different types of protein powders in this recipe (other than pea protein or pea blends). (See my Recipe Basics video for examples of what goes wrong when you use the wrong protein powder.) You can sub coconut oil for the almond oil, if you like.

Nutrition