A handful of chocolate chips and vanilla extract add great flavor, but the best thing about them is how very filling they are! Even though I usually prefer an egg or meat-based breakfast, sometimes it’s nice to have a baked good that doesn’t just taste great but also keeps you going for several hours. These protein muffins are delicious! They are light and fluffy and each of them contains 13 grams of protein. The best thing about them is how filling they are. When I have two of them for breakfast, I’m not hungry for several hours.
Ingredients
Here’s an overview of the ingredients you’ll need to make these tasty muffins. The exact measurements are listed in the recipe card below. Eggs: I use large eggs in most of my recipes, this one included. Greek yogurt: Whole-milk yogurt has the best flavor. Sour cream works too, but it has less protein. Butter: I love using creamy European butter, but any butter will be great. Sweetener: I use stevia in this recipe. You can use a granulated sweetener instead, possibly adding a bit of water. Vanilla: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. Almond flour: This flour substitute bakes exceptionally well. I use blanched finely ground flour. I don’t recommend using a coarse almond meal in this recipe. Whey protein powder: I provide a link to the brand I use in the recipe card below. Baking powder: Make sure it’s fresh. And if needed, also make sure it’s gluten-free. Dark chocolate chips: As dark as you can go and still enjoy them!
Instructions
Making these protein muffins is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: You start by whisking the ingredients (except for the chocolate chips) together in a big bowl. I usually start with the liquid ingredients, then add the dry ones. Next, you fold in the chocolate chips. Now, spoon the mixture into greased muffin liners. The final step is to bake the muffins for about 17 minutes in a 350°F oven, then cool them.
Expert tip
When not baking with wheat flour, you don’t need to worry about over-mixing. Over mixing develops the gluten which results in tough and rubbery baked goods. But here we don’t need to worry about that. So you simply mix all your ingredients in one bowl, pour them into a muffin pan, and bake.
Frequently asked questions
Variations
I love these muffins just the way they are so I rarely make any changes to the original recipe. But here are a few ideas:
Replace the chocolate chips with blueberries. Use fresh blueberries rather than frozen ones. The frozen ones are too mushy.Add orange or lemon zest to the batter.You can use oil instead of butter. Macadamia nut oil is delicious!
Serving suggestions
Protein muffins are obviously perfect for breakfast. I like to have two of them with my morning coffee. They’re also very good as an afternoon snack. I often pair one of them with a glass of almond milk for a wonderful afternoon pick-me-up.
Storing leftovers
You can easily double this recipe and bake 12 muffins at a time. They keep fairly well in the fridge, in an airtight container, for 4-5 days and can be gently warmed up in the microwave. Although they do slightly dry out when stored, more so than regular muffins, so they are best in terms of texture when freshly baked. These muffins also freeze well in freezer bags. You can thaw them directly in the microwave.
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