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.
Servings: 4 muffins
Calories: 286kcal
Equipment
- 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.
Notes
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.
Nutrition
Serving: 1muffin | Calories: 286kcal | Carbohydrates: 36g | Protein: 31g | Fat: 14g | Fiber: 5g | Sugar: 2g | Net Carbohydrates: 7g | Erythritol: 24g