These healthy chocolate chip protein muffins are made with almond flour and pea protein, lightly sweetened with honey (no banana) and loaded with dark chocolate chips. This easy protein muffin recipe is gluten free, dairy free and paleo friendly.
I love making muffins with protein powder for an easy snack or healthy dessert.
This chocolate chip protein muffins recipe has been my newest obsession.
They're soft, moist and the perfect bite-sized treat. In addition, they're made with almond flour and pea protein, lightly sweetened with honey and loaded with dark chocolate chips. These protein muffins are also banana free, so no need to wait for spotty bananas to bake!
These easy chocolate chip protein muffins are gluten free, dairy free and paleo friendly.
What's not to love?!
Here's a list of what you need to make these vanilla chocolate chip protein muffins:
- protein powder - I used Nuzest vanilla pea protein powder, my favorite plant-based protein powder. This protein is super absorbent, so I cannot guarantee results if using another brand.
- almond flour - this protein muffin recipe uses blanched almond flour. For a nut-free option use tigernut flour.
- tapioca flour/starch - needed for texture purposes. The best substitutions would be arrowroot starch or potato starch.
- baking soda - for the rise
- salt - enhances the flavors
- eggs - needed to bind the ingredients together and helps make these protein muffins fluffy. I have not tested an egg substitute.
- yogurt - I used almond milk yogurt to keep the recipe dairy free, but any type of yogurt should work
- water - to thin the batter.
- honey - just a couple tablespoons of honey to sweeten the muffins. You may omit this ingredient or swap it with another liquid sweetener like maple syrup.
- vanilla extract - for flavor
- dark chocolate chips - use dark for a dairy free option
How to Make Chocolate Chip Protein Muffins
This is a super easy, one bowl protein muffin recipe.
First, preheat your oven to 350 degrees F. Line a muffin baking pan with silicone or parchment baking cups and set aside (this recipe makes 10-12 muffins).
Next, combine all dry ingredients (except chocolate chips) in a medium-sized mixing bowl. This includes the pea protein, almond flour, tapioca flour, baking soda and salt.
Mix in the wet ingredients (eggs, yogurt, water, honey, vanilla) and whisk until smooth.
Lastly, add the chopped chocolate chips. Mix the batter with a spatula a few times until combined.
Next, grab the lined muffin pan and pour about ¼ cup of the muffin batter into each muffin slot.
Place the muffins in the oven and bake at 350 degrees for 22-25 minutes. When done, let them cool 5 minutes in the baking pan then transfer them to a wire cooling rack.
These high protein chocolate chip muffins are best stored in a sealed, air-tight container in the fridge, up to one week.
For longer storage, keep them in the freezer up to one month. Just defrost on the countertop or warm in the microwave before eating.
Frequently Asked Questions
Are chocolate chip muffins healthy?
Chocolate chip muffins can be healthy, it all depends on the ingredients. Most store-bought muffins are not healthy, as they're loaded with sugar, made with non-organic ingredients, bleached flour and vegetable oils.
But my recipe for chocolate chip protein muffins contains gluten free, paleo friendly ingredients that are made from real, whole food sources. These muffins are lower in sugar than your average muffin and higher in protein.
Is pea protein paleo?
Some people do not consider peas paleo, it's one of those gray-area foods that you have to determine for yourself if it fits into your lifestyle.
Nuzest uses "high-quality pea protein isolates [that] are processed using a low-heat, enzymatic isolation process (which is functionally very similar to fermenting or sprouting) and this effectively removes most of the phytate, lectins, saponins, and trypsin inhibitors that are associated with legumes".
In other words, this pea protein is produced in a way that lowers the anti-nutrients, making it easier to digest.
I love using Nuzest pea protein because of the taste, quality of peas used, and the fact that their products are tested routinely for heavy metals, pesticides, solvents, and common allergens. I find this protein easy to digest and great for baking.
Can these muffins be made nut free?
Yes! You can make these nut free protein muffins by swapping the almond flour for tigernut flour and using a nut free yogurt.
Are these kid friendly?
Yes! Not only do these muffins contain healthy ingredients (great for growing bodies and expanding minds), but these protein muffins are loved by kids. They are moist, not too sweet and loaded with dark chocolate - a total kid pleaser.
More Protein Muffin Recipes
Looking for more gluten free protein muffin recipe? Check out these blog favorites:
Healthy chocolate chip protein muffins made with almond flour and pea protein. This protein muffin recipe is gluten free, dairy free and paleo friendly.
- Preheat oven to 350 degrees F.
- Line a muffin pan with 12 silicone or paper cups and set aside.
- In a medium-sized mixing bowl, combine pea protein, almond flour, tapioca flour, baking soda and salt.
- Add eggs, yogurt, water, honey and vanilla to the dry mixture and whisk until smooth.
- Mix in chopped chocolate chips.
- Pour about ¼ cup batter into each lined muffin slot (making 10-12 muffins).
- Place the muffins in the oven and bake at 350 degrees F for 22-25 minutes.
- Remove muffins from oven, cool 5 minutes in baking pan.
- Transfer muffins to wire cooling rack and cool to room temperature.