Chocolate Protein Muffins (Low Carb, Paleo)

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 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 muffin recipe.  The results?  Amazing the first try!

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.

Ingredients in Chocolate Protein Muffins

These high protein chocolate 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 recipe include: almond flour, arrowroot flour/starch and cocoa powder.  In combination, these three ingredients create a fluffy, moist and airy muffin.

Protein Powder

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
• Vegan
• 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

Eggs are necessary!  I love creating Vegan recipes, but egg substitutes will not work well for these muffins.

Sweetener

Although sweetener isn’t required, I suggest adding a little bit to give these muffins more flavor.  I used monk fruit in this recipe.  It is the only zero calorie sweetener I like (no after-taste).  However, any sweetener or sugar (like coconut sugar, maple syrup) will work in this recipe.

How to Make Chocolate Protein Muffins

The batter for these muffins is made in one bowl.  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.

Next, mix in all the wet ingredients.  Stir batter until it is a thick, even texture.

Pour the batter into a lined muffin pan.  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 30 minutes.  These protein muffins come out fluffy, well risen and smell amazing!

Cool the muffins on a wire cooling rack to room temperature.  They are best stored in the fridge and eaten within 10 days.

More Paleo Protein Muffin Recipes

Like I mentioned earlier, protein muffins are my favorite!  And, I have a whole bunch of various low carb muffin recipes on my site.  Here are some favorites:

• Low Sugar Pumpkin Protein Muffins
• Protein Banana Muffins
• Strawberry Protein Muffins

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