Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Chocolate Chip Protein Muffins
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- Level: Easy
- Total: 1 hr 50 min (includes cooling time)
- Active: 20 min
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Calories
- 263
- Total Fat
- 16 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 33 milligrams
- Sodium
- 140 milligrams
- Carbohydrates
- 25 grams
- Dietary Fiber
- 3 grams
- Sugar
- 17 grams
- Protein
- 10 grams
There are numerous sources of protein in these protein-packed chocolate chip muffins – creamy almond butter, luscious Greek yogurt, nutty almond flour, eggs and vanilla-flavored protein powder, providing 10 grams of protein per serving. But the touch of sweetness from the brown sugar, as well as the chocolate chips studded through, make these muffins perfectly satisfying and irresistibly tasty, too. While these muffins add a boost of protein, they shouldn’t be considered a full meal replacement. We recommend pairing with a hard-boiled egg or cup of Greek yogurt for even more protein.
- Level: Easy
- Total: 1 hr 50 min (includes cooling time)
- Active: 20 min
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Calories
- 263
- Total Fat
- 16 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 33 milligrams
- Sodium
- 140 milligrams
- Carbohydrates
- 25 grams
- Dietary Fiber
- 3 grams
- Sugar
- 17 grams
- Protein
- 10 grams
Ingredients
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Directions
- Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a 12-cup muffin pan with paper liners and spray the liners lightly with nonstick cooking spray.
- Whisk the almond flour, all-purpose flour, protein powder, baking powder, salt and baking soda in a medium bowl until combined. Set aside.
- Whisk the almond butter, brown sugar, yogurt and almond milk in a large bowl until smooth and well combined. Add the eggs and whisk until just combined. Fold the dry ingredients into the wet ingredients with a rubber spatula until just combined, then fold in the chocolate chips. Spoon the batter evenly into the paper liners.
- Bake until the muffins are golden brown at the edges and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely. Store in an airtight container for up to 4 days.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) When choosing a protein powder, we look for one with at least 20 grams of protein per serving. A cookie or ice cream scoop makes it easier to portion the batter.
