Another healthy muffin recipe- this time with protein! These muffins are a great way to add more protein to your diet. And, yes, you can add protein powder to your muffins for a high-protein snack. You are going to love these Chocolate Chip Protein Muffins because they are quick and easy to make, and are dense, and moist.
Chocolate Chip Protein Muffins
Preheat your oven to 350 F and grease or line a muffin pan. This recipe only makes 7 muffins, therefore, you only need to grease 7 tins.
Mix together in a large bowl 1/2 cup of almond flour, 2 scoops of vanilla protein powder (about 60 grams), and 1 and 1/4 teaspoons of baking powder. Add 1 egg, 1/2 cup of applesauce, and 1/4 cup of water and mix until fully incorporated. Stir in 1/3 cup of dark chocolate chips.
Pour into your prepared muffin tins about 2/3 full. Bake in the oven for about 15 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool for 5 minutes before transferring to a wire rack to cool completely.
How long do protein muffins last?
These Chocolate Chip Protein muffins will last about 7 days in the fridge. I recommend storing them in the fridge as they are incredibly moist and will keep best if refrigerated.
Nutrition
According to MyFitnesspal each muffin contains 114 calories, 10g of carbs, 6g of fat and 8g of protein. I used Vega Protein & Greens Vanilla
Also, try my Skinny Double Chocolate Muffins for another healthy muffin recipe.
Chocolate Chip Protein Muffins
Healthy high-protein muffins.
Ingredients
- ½ cup almond flour
- 2 scoops vanilla protein powder 60 grams
- 1¼ tsp baking powder
- 1 egg large
- ½ cup applesauce unsweetened
- ¼ cup water
- ⅓ cup chocolate chips dark
Instructions
-
Preheat your oven to 350° F and grease or line a muffin pan. This recipe only makes 7 muffins, therefore, you only need to grease 7 tins.
-
Mix together in a large bowl 1/2 cup of almond flour, 2 scoops of vanilla protein powder (about 60 grams), and 1 and 1/4 teaspoons of baking powder. Add 1 egg, 1/2 cup of applesauce, and 1/4 cup of water and mix until fully incorporated. Stir in 1/3 cup of dark chocolate chips.
-
Pour into your prepared muffin tins about 2/3 full. Bake in the oven for about 15 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool for 5 minutes before transferring to a wire rack to cool completely.
Recipe Notes
Keeps well in the fridge for up to 7 days.
Did you make this recipe?
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Looks yummy and delicious.
Thank you so much for your positive feedback, Susan!:)
Wow….these muffins look so yum. I have a bottle of protein powder, thank you for this recipe…will try these soon…
Thanks for your positive feedback, happy baking 🙂