These Chocolate Protein Muffins are just what you need for a simple, low carb breakfast option. They are great for meal prep, kid friendly, dairy free, grain free and taste like cake! Yes, cake! (Although, admittedly not quite as sweet.)
These high protein muffins are soft, fluffy and moist. They're made with almond flour and my favorite pea protein. In addition, they are low in sugar, healthy, and taste amazing.
Truthfully, protein muffins are my favorite type of muffin. But, believe it or not, this is the first chocolate protein muffin recipe I've put up on my site!
Now, I love anything chocolate. And I love muffins. But this is the first time I've sat down and created a chocolate protein powder muffin recipe. The results? Amazing!
Eating these protein muffins is like eating cake. Yet, they are healthy, low in sugar and high in protein. You won't be disappointed. Unless, perhaps chocolate or muffins aren't your thing 😉
Protein Muffin Recipe Highlights
Here are the facts... these muffins are:
- grain free and gluten free
- Paleo friendly
- dairy free (no whey or milk)
- super moist (thanks to the addition of pumpkin puree)
- low carb (made with almond flour and protein powder)
- healthy but delicious
These easy chocolate protein powder muffins are quick to make, satisfying yet healthy and can be enjoyed any time of day. Eat them on your way out the door for breakfast, pop them in school lunches or dress them up with some coconut whipped cream for dessert. Any way you eat them, they're sure to be enjoyed!
Ingredients in Chocolate Protein Muffins
These almond flour protein muffins are made with a combination of grain free flours, protein powder, eggs and a few other simple baking ingredients. These muffins are low carb, high protein and low in sugar.
Grain Free Flours
The three necessary flours for this protein powder muffin recipe include: almond flour, tapioca flour/starch and cacao powder. In combination, these three ingredients create a fluffy, moist and airy muffin.
The only substitutions would be to replace the tapioca flour with arrowroot starch and the cacao powder with cocoa powder. Either (or both) of these substitutions shouldn't have much affect on the overall taste or texture of the muffins. Just be sure to measure by weight!
My number one choice for protein powder is Nuzest. Their protein powder is:
- made from premium European Golden Peas
- contains 20 grams of protein per serving
- is low in fat, carbs and sugar
- free of all common allergens
- easy to digest
I see this protein as the perfect Paleo protein powder because it is grain free, low in sugar, doesn't contain any fillers, is easy to digest, bakes well and tastes great.
For this recipe, I used the Nuzest Rich Chocolate. However, any Nuzest flavor will work. (My favorite flavor is the Smooth Vanilla.)
Eggs are necessary! I love creating Vegan recipes, but egg substitutes will not work well for these chocolate muffins.
Although sweetener isn't required, I suggest adding a little bit to give these muffins more flavor. This chocolate protein muffin recipe is sweetened with maple syrup - a great Paleo friendly option.
If you want these muffins quite sweet, then I suggest adding a couple tablespoons of granulated sugar (like coconut sugar) in addition to the maple syrup. If you want to add more maple syrup, perhaps take out some of the almond milk. You don't want the batter too runny.
How to Make Chocolate Protein Muffins
These Paleo protein muffins are easy to make. Here's how to do it!
First, add all dry ingredients to a large mixing bowl. I recommend measuring the ingredients by weight (especially the almond flour and protein powder). I use a small food scale - works extremely well and they are inexpensive.
In a separate bowl, whisk together the wet ingredients.
Pour the wet mixture into the dry mixture. Whisk the batter until it is a thick, even texture.
Pour the batter into a lined muffin pan, filling each cup nearly to the top. Silicone muffin molds are amazing! Because they are re-usable, they reduce waste and save you money. Plus, I rarely have an issue with baked goods sticking to them.
Next, place the muffins in the oven and bake at 350 degrees F for 25 minutes. These protein muffins come out fluffy, well risen and smell amazing!
Lastly, remove the muffins from the oven, cool in the pan for 5 minutes, then transfer them to a wire cooling rack. When cooling them on the rack, I recommend removing them from the silicone muffin liners.
These moist chocolate protein muffins are best stored in the fridge and eaten within one week.
More Paleo Protein Muffin Recipes
Like I mentioned earlier, protein muffins are my favorite! And, I have a whole bunch of various low carb Paleo muffin recipes on my site. Here are some favorites:Print
Low carb, chocolate protein muffins - a great Paleo snack or grab-n-go breakfast. Kid friendly, low in sugar, moist and fluffy!
- 2 cups blanched almond flour (170g) sifted, spooned & leveled
- ½ cup Nuzest Rich Chocolate Protein (48g)*
- ¼ cup tapioca flour (32g)
- ¼ cup cacao powder (20g) sifted, spooned & leveled
- ¾ tsp baking soda
- ¼ tsp salt
- 3 large eggs
- 1 cup almond milk
- ½ cup pumpkin puree
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- Preheat oven to 350 degrees F.
- In a large mixing bowl, whisk together dry ingredients. This includes the almond flour, protein powder, tapioca flour, cacao powder, baking soda and salt.
- In a separate mixing bowl, whisk together wet ingredients. This includes the eggs, pumpkin puree, almond milk, maple syrup and vanilla.
- Pour the wet mixture into the dry mixture and whisk until well combined.
- Pour batter into a lined muffin pan. Fill each slot nearly to the top, making 12 muffins.
- Place the pan in the oven and bake at 350 degrees for 25 minutes.
- Cool 5 minutes in the pan, then transfer the muffins to a wire cooling rack.
- Best stored in fridge up to one week.
For best results, I recommend measuring ingredients by weight when given.
These muffins are not super sweet. If you want them to be sweeter, I recommend adding in a couple tablespoons of granulated sugar (like coconut sugar or maple sugar).
*This recipe has only been tested using Nuzest pea protein powder, which is extremely absorbent. If you use another type/brand of protein powder you will likely need less almond milk. That being said, I cannot guarantee results if using a different protein.
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