Protein Muffins with Chocolate Chips

Deliciously moist and wholesome protein-packed muffins, perfect for a quick breakfast or post-workout snack. Loaded with chocolate chips for a touch of indulgence.

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Prep Time 15

Cook Time 22

Total Time 37

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 220

Ingredients Method Notes

Ingredients

Dry Ingredients

1.5 cups All-Purpose Flour Can substitute with whole wheat pastry flour
1 scoop Vanilla or Unflavored Whey Protein Powder Approximately 30g
0.5 cup Granulated Sugar Or preferred sweetener
2 teaspoons Baking Powder
0.5 teaspoon Salt
0.5 cup Mini Chocolate Chips Plus extra for topping

Wet Ingredients

1 large Egg
0.75 cup Milk (any kind) For extra moistness, use buttermilk
0.5 cup Unsweetened Applesauce Or mashed ripe banana
0.25 cup Melted Coconut Oil Or melted unsalted butter
1 teaspoon Vanilla Extract

Method

Instructions

Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease lightly.
In a large bowl, whisk together all the dry ingredients: flour, protein powder, sugar, baking powder, and salt. Stir in the chocolate chips until evenly distributed.
In a separate medium bowl, whisk together the wet ingredients: egg, milk, applesauce, melted coconut oil, and vanilla extract until fully combined.
Pour the wet mixture into the dry ingredients. Use a spatula to gently fold everything together until just combined. Avoid overmixing; a few lumps are okay.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Sprinkle a few extra chocolate chips on top of each muffin.
Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

These muffins are best enjoyed within 3 days when stored in an airtight container at room temperature. For a lower-fat version, use Greek yogurt instead of applesauce.