Double Chocolate Protein Muffins
Ramp up your protein intake with these ultra moist and fluffy chocolate protein muffins made with protein powder and greek yogurt.
Servings: 12 servings
Calories: 399kcal
Equipment
- large mixing bowl
- Muffin tin and liners
- Cookie scoop
- spatula
- whisk
Ingredients
- 256 grams All Purpose Flour 2 cups
- 1 teaspoon Baking powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Baking Salt
- 4 scoops Protein Powder I prefer Ancient Nutrition
- 2 large Eggs room temperature
- 200 grams Cane or Granulated Sugar 1 cup
- 1 tablespoon Vanilla Extract
- ¾ cup Avocado Oil
- ¾ cup Greek Yogurt whole fat; room temperature
- 1 cup Chocolate Chips
Instructions
- Preheat the oven to 375º and line a muffin tin with liners.
- In a large mixing bowl, crack in the eggs and whisk together with the sugar until fully combined and smooth. Pour in the oil, vanilla extract, and add in the greek yogurt. Whisk until the batter comes together, then stop!
- To the bowl, add in the cocoa powder, and fold in with a spatula.
- Pour the flour, baking powder, baking soda, baking salt, and protein powder, then gently fold together with a rubber spatula until just combined, then stop.
- Using a large cookie scoop, take one large scoop of batter and add to each of the muffin liners. Top off with extra batter until all the remaining batter is used.
- Add a sprinkle of additional chocolate chips on top, then bake for 23 minutes.
Notes
We've talked about this in a few of my recipes but it's so worth repeating. DO NOT OVER MIX THE BATTER! Switch to a spatula when folding in the choco chippies and the flour. This eliminates overworking the gluten in the flour, thus causing the muffins to become chewy, gummy, and yucky.
Nutrition
Calories: 399kcal | Carbohydrates: 45g | Protein: 10g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.004g | Cholesterol: 52mg | Sodium: 172mg | Potassium: 138mg | Fiber: 1g | Sugar: 26g | Vitamin A: 46IU | Calcium: 104mg | Iron: 1mg
