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:
Chocolate Protein Muffins (Low Carb, Paleo)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 1 dozen muffins 1x
Description
Low carb, chocolate protein muffins - a great Paleo snack or grab-n-go breakfast. Kid friendly, low in sugar and taste like cake!
Ingredients
- 1 cup blanched almond flour (105g)
- 1 cup Nuzest Rich Chocolate Protein (90g)*
- ¼ cup arrowroot flour (30g)
- ¼ cup cocoa powder (25g)
- 2 Tbsp monk fruit sweetener (optional)
- 1 tsp baking soda
- ¼ tsp salt
- 3 large eggs
- 1 tsp vanilla extract
- 1 + ½ cups water (or nut milk)
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine all dry ingredients.
- Mix in wet ingredients.
- Pour batter into a lined muffin pan (12 muffins).
- Place muffins on middle rack of oven and bake at 350 degrees for 30 minutes.
- Remove from oven and cool on wire cooling rack to room temperature.
- Best stored in fridge up to 10 days.
Notes
For best results, I recommend measuring ingredients by weight.
*Use my affiliate discount code "bakeitpaleo" for 15% off any Nuzest purchase
Keywords: muffins, high protein, Paleo, chocolate, low sugar, snack
Will this recipe work if I use a vegan protein powder? Also, is there anything I can substitute for the arrowroot?
Hi! The protein powder I use IS Vegan, so most other vegan protein powders should work. I would substituted by weight. You can use tapioca flour in place of the arrowroot.
Hey will this work with oat flour ? What is the equivalent ?
Can you give the diameter and measurements of each muffin tin? Do you blend ingredients with an electric mixer or with a whisk ( which one? ) thanks in advance
Hi! I do not use oat flour in any of my recipes (not Paleo) so I don't have much experience baking with it. Not sure how well it works as a substitute for almond flour. These muffins are standard size, 2" diameter. I use a whisk to mix the batter.
Thanks
Can i replace the 3 whole eggs by 6 egg whites? Any experience with pumpkin puree or apple sauce? Is it true you do not taste them in a chocolate cake? And that they can replace eggs?
Will it make any difference Whether i use water or nut milk? Thanks
I recommend keeping the eggs as-is. I have only tested these muffins with the ingredients given in the recipe. That being said, water or nut milk will work.
Hello can I swap blanched almond flour for almond meal? In what quantities? Will adjustments need to be made? Thx
Hey
When i weigh 1/4 cup of my cacao powder it is 15g not 25g and one cup of my almond flour weigh 90 grams so should i use cups or weigh the ingredients when making the recipe? Also can i use baking powder instead of baking soda here? When you make the recipe At home do you use water or nut milk?
Thanks
I would measure ingredients by weight - that's far more accurate. You could use baking powder, it shouldn't make a big difference. I would use 2 tsp baking powder in place of the 1 tsp baking soda. I use water when making these.
Also do you fill cups 2/3 or 3/4 of the way up? Thx
Muffin cups are filled almost to the brim - the batter is thick. See blog post photos for an example. The recipe will make 12 muffins.