Description
Healthy chocolate chip protein muffins made with almond flour and pea protein. This protein muffin recipe is gluten free, dairy free and paleo friendly.
Ingredients
Scale
- 1/2 cup pea protein (57g)*
- 1/2 cup blanched almond flour (50g)
- 1/4 cup tapioca flour (30g)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 3/4 cup yogurt (175g)**
- 1/4 cup water
- 2 Tbsp honey
- 1 tsp vanilla extract
- 1/4 cup dark chocolate chips, chopped
Instructions
- 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 1/4 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.
Notes
*I used vanilla pea protein from Nuzest (code bakeitpaleo gets you a discount on any purchase). No other protein powders have been tested.
**I used Kite Hill almond milk yogurt, but any brand/type should work