Chocolate Chip Protein Muffins
- Level: Easy
- 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
- Total: 1 hr 50 min (includes cooling time)
- Active: 20 min
Ingredients
Nonstick cooking spray, for the liners
1 cup finely ground almond flour (see Cook’s Note)
1/2 cup all-purpose flour
1/3 cup vanilla whey protein powder (see Cook’s Note)
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup all-natural almond butter
1/2 cup packed light brown sugar
1/2 cup plain whole-milk Greek yogurt
1/4 cup unsweetened vanilla almond milk
2 large eggs
1 cup semisweet chocolate chips
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.