Chocolate Protein Muffins

5 from 22 votes

These chocolate protein muffins are moist, tender, and have a triple-shot of chocolate flavor, thanks to cocoa powder, chocolate chips, and Levels Double Chocolate whey protein powder.

Prep Time10

Cook Time27

Course: Breakfast, Brunch, Snack

Cuisine: American

Keyword: chocolate chip muffins, chocolate muffins, protein muffins

Servings:

Calories: 269kcal

Author: Nicole Kendrick

Equipment

Ingredients

1 ½ cups Bob's Red Mill 1:1 gluten free flour
¼ cup Levels Double Chocolate whey protein
3 tablespoon cocoa powder
1 cup sugar
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon baking soda
⅓ cup butter melted and cooled
2 large eggs room temperature
1 ½ teaspoon Singing Dog vanilla
1 cup oat milk room temperature
1 cup chocolate chips

Instructions

Preheat the oven to 350 degrees and line a 12-count muffin pan with liners.
Whisk the flour, baking powder, baking soda, salt, protein powder, cocoa powder, and sugar in a large bowl.
Add the eggs, oat milk, butter, and vanilla extract and whisk again.
Fold in the chocolate chips.
Scoop about 3 tablespoons of batte into each lined muffin well and top with additional chocolate chips.
Bake the muffins for 23 to 27 minutes until a toothpick inserted into the center comes out clean.
Remove the muffins and let them cool for 10 minutes in the pan. Then, transfer them to a wire cooling rack and cool completely.

Notes

Storage

Store at room temperature for up to 5 days in an airtight container.
Wrap individual muffins in plastic wrap and freeze for up to 2 months in an airtight, freezer-safe container or heavy-duty freezer bag.
Bring the muffins to room temperature before serving.

Tips

Bring all cold ingredients to room temperature for easier, more complete mixing.
Mix the batter until just combined to avoid dense muffins.
For the most tender muffins with the best crown, let the batter rest for about 10 minutes before baking.
Tulip cupcake liners make it much easier to remove the muffins.

Nutrition