• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Bake It Paleo

  • About
  • Recipes
  • Wellness
  • Shop
  • Nav Social Menu

Chocolate Protein Muffins (Low Carb, Paleo)

Oct 11, 2019 · 27 Comments

Jump to Recipe·Print Recipe

These chocolate protein muffins are soft, fluffy and moist - almost like eating chocolate cake.  They're made with almond flour, chocolate pea protein and pumpkin puree.  In addition, these low sugar protein muffins are paleo friendly, flourless and dairy free.

top-view-of-chocolate-pea-protein-muffins

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.  So it's about time I sat down and created a chocolate protein powder muffin recipe.  The results?  Amazing!

These flourless protein muffins remind me of a moist chocolate cupcake.  However, they're actually healthy, low in sugar and high in protein.  You won't be disappointed!  Unless, perhaps chocolate or muffins aren't your thing 😉

Recipe Highlights

Here 's what you need to know about these low carb chocolate protein muffins:

  • grain free and gluten free - these muffins are made without all-purpose flour, and instead use a combination of almond flour, pea protein, tapioca flour and cacao powder
  • paleo friendly
  • dairy free - made without whey protein and without milk
  • sweetened with maple syrup - no banana
  • super moist - the addition of pumpkin puree makes these protein muffins super moist
  • low carb
  • healthy but delicious - a must!

These easy chocolate protein powder muffins can be made from start to finish in less than 40 minutes. They are 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. No matter how you choose to eat them, they're sure to be enjoyed!

bite-of-chocolate-protein-muffins-with-pumpkin

Ingredients

These almond flour protein muffins are made with a combination of grain free flours, protein powder, eggs and a few other simple baking ingredients.  Here's what you need for the recipe:

Grain Free Flours

The three necessary flours for this protein powder muffin recipe include: almond flour, tapioca flour/starch and cacao powder (or cocoa powder).  Together, 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!

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 and plant based
  • 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 and doesn't contain any fillers. Plus, it's easy to digest, works well for baking and I love the flavor.

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 chocolate muffins.

Sweetener

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 a lower-carb option, then swap the maple syrup for any sugar-free liquid sweetener.

ingredients-in-chocolate-protein-muffins

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 - it 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 has a thick, even texture.

protein-muffin-batter

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.

unbaked-muffin-in-muffin-pan

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.

Storage

These moist chocolate protein muffins are best stored in the fridge and eaten within one week.

freshly-baked-chocolate-protein-muffins

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:

  • Low Sugar Pumpkin Protein Muffins
  • Chocolate Chip Protein Muffins
  • Strawberry Protein Muffins
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
top-view-of-chocolate-pea-protein-muffins

Chocolate Protein Muffins (Low Carb, Paleo)

★★★★★ 5 from 3 reviews
  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 1 dozen muffins 1x
Print Recipe
Pin Recipe

Description

Low carb, chocolate protein muffins - a great Paleo snack or grab-n-go breakfast.  Kid friendly, low in sugar, moist and fluffy!


Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl, whisk together dry ingredients.  This includes the almond flour, protein powder, tapioca flour, cacao powder, baking soda and salt.
  3. In a separate mixing bowl, whisk together wet ingredients.  This includes the eggs, pumpkin puree, almond milk, maple syrup and vanilla.
  4. Pour the wet mixture into the dry mixture and whisk until well combined.
  5. Pour batter into a lined muffin pan.  Fill each slot nearly to the top, making 12 muffins.
  6. Place the pan in the oven and bake at 350 degrees for 25 minutes.
  7. Cool 5 minutes in the pan, then transfer the muffins to a wire cooling rack.
  8. Best stored in fridge up to one week.

Notes

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.  

Keywords: muffins, high protein, Paleo, chocolate, low sugar, snack, chocolate protein powder muffins, nuzest protein, pea protein muffins, low carb snack recipes, paleo muffins

Did you make this recipe?

Tag @bakeit.paleo on Instagram and hashtag it #bakeitpaleo

pinterest image for chocolate protein muffins
« Paleo Caramels with Turmeric & Cinnamon
Homemade Twix Bars (Vegan, Paleo, Nut Free) »

Reader Interactions

Comments

  1. Jen says

    July 28, 2020 at 10:24 am

    Will this recipe work if I use a vegan protein powder? Also, is there anything I can substitute for the arrowroot?

    Reply
    • Katie says

      July 28, 2020 at 1:20 pm

      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.

      Reply
  2. Deborah says

    September 19, 2020 at 12:46 pm

    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

    Reply
    • Katie says

      September 20, 2020 at 7:12 am

      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.

      Reply
      • Deborah says

        September 20, 2020 at 7:36 am

        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

      • Katie says

        September 20, 2020 at 12:35 pm

        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.

  3. Deborah says

    September 21, 2020 at 2:34 am

    Hello can I swap blanched almond flour for almond meal? In what quantities? Will adjustments need to be made? Thx

    Reply
  4. Deborah says

    September 25, 2020 at 9:40 am

    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

    Reply
    • Katie says

      September 25, 2020 at 12:20 pm

      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.

      Reply
  5. Deborah says

    September 25, 2020 at 9:41 am

    Also do you fill cups 2/3 or 3/4 of the way up? Thx

    Reply
    • Katie says

      September 25, 2020 at 12:22 pm

      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.

      Reply
  6. Kiara says

    October 28, 2020 at 7:03 pm

    Hi, is there any replacement for arrowroot flour? I have tapioca and coconut flour handy. Ty

    Reply
    • Katie says

      October 28, 2020 at 7:39 pm

      tapioca works!

      Reply
  7. kerri says

    November 26, 2020 at 12:15 pm

    Hi, I had a question--I thought peas weren't paleo and was just wondering if something changed? I think I did hear peas were allowed on the Whole 30 now, so maybe on Paleo diet too?Thank you, they look delicious!

    Reply
    • Katie says

      November 27, 2020 at 6:21 am

      Hi! Peas are one of those "gray area" foods...some will say they're Paleo and some not. I consider them Paleo and include them in my diet from time to time because they tend to be easy to digest and don't cause GI stress like many other legumes.

      Reply
  8. Tina says

    January 10, 2021 at 9:37 am

    Any idea on the nutrition content on these? TY!

    Reply
  9. Arlene says

    January 23, 2021 at 8:39 pm

    Hi
    Can I replace the vegan protein with grass fed whey protein? I know it won’t be vegan any longer but that’s ok for me
    Thank you

    Reply
    • Katie says

      January 24, 2021 at 5:32 am

      Hi! I don't think this recipe will work with whey protein.

      Reply
  10. Katie says

    February 04, 2021 at 1:24 pm

    This is one of my favorite protein muffin recipes! I love it and hope you all will too.

    ★★★★★

    Reply
  11. Ms ELAINE LOWE says

    February 13, 2021 at 12:28 pm

    Can you tell me the nutritional facts please?
    Namely the amount of carbs? For the whole recipe?

    Reply
  12. Karla says

    April 27, 2021 at 7:42 pm

    Do you think it will work with collagen instead of the pea protein?

    Reply
    • Katie says

      April 28, 2021 at 1:23 pm

      No, this recipe needs pea protein - it's super absorbent. Collagen will not work.

      Reply
  13. Jaye says

    June 17, 2021 at 8:44 am

    Perfect muffins even when substituting the pea protein with whey. Light and fluffy and not too sweet.

    ★★★★★

    Reply
  14. Jennifer says

    June 24, 2021 at 9:33 am

    Just made these this morning and OMG they are so good! I personally love that they aren’t too sweet, they are just right to me! Made some for my husband but had to add chocolate chips lol

    ★★★★★

    Reply
    • Katie says

      June 29, 2021 at 7:02 am

      I'm so glad you enjoyed them! I love that they aren't super sweet too 🙂

      Reply
  15. Liz says

    June 06, 2022 at 4:48 am

    Do you think this would work with mashed cooked sweet potato instead of pumpkin for a bit more natural sweetness? Excited to try!

    Reply
    • Katie says

      June 06, 2022 at 5:59 am

      Yes, I think that swap would work well!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi there! I’m Katie and I have a passion for baking healthy treats using real, Paleo-friendly ingredients. My mission is to make baking nutritious, delicious, simple and family friendly; because you CAN eat dessert every day and still live a healthy life!

More about me →

SUBSCRIBE

Sign up for my mailing list to get early access to discounts, new recipes and more!

SUBSCRIBE HERE

CEREAL

Lovebird grain free cereal: paleo, vegan and AIP

Cereal is typically anything but healthy... not Lovebird! It's all organic, paleo, plant based AND low in sugar. My kids love it too!

POPULAR

  • Vanilla Almond Flour Cupcakes (Gluten Free, Dairy Free)
  • Whole30 Turkey Burgers (No Egg)
  • Pistachio Truffles (Paleo, Vegan, Keto)
  • Paleo Tigernut Flour Bread (Grain Free, Dairy Free)

Footer

↑ back to top

About

  • About
  • Privacy Policy
  • Disclaimer
  • Terms & Conditions

Recipes

  • Paleo
  • Vegan
  • Whole30
  • Nut Free

Search

  • link to Instagram account
  • link to pinterest account
  • link to facebook

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 Brunch Pro on the Brunch Pro Theme