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Chocolate Protein Muffins (Low Carb, Paleo)

  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 1 dozen muffins 1x


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




  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.


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