Start your morning off right with these high-protein chocolate chip muffins. Low carb, gluten free and totally healthy, these tempting muffins are the perfect way to get up and go when you’re stuck in a snooze cycle. Almond meal and plant-based protein powder are given a soft, fluffy texture thanks to Greek yogurt and almond oil in this chocolaty snack. This recipe packs a whopping 31 grams of protein per serving, so you can maintain your health goals while indulging in this sweet treat.
Almond-Chocolate Chip Protein Muffins
Yields 4 large muffins
Macros per serving: 286 calories | 12 g carbs | 2 g sugar | 5 g fiber | 31 g protein | 14 g fat
Ingredients
¼ cup almond meal
1 cup Warrior Blend Vanilla Protein Powder
¼ cup Lily’s Chocolate Chips
2 Tbsp. erythritol
1 tsp. baking powder
1/8 sea salt
8 large egg whites
½ cup fat-free Greek yogurt
1-½ Tbsp. almond oil
Directions
- Preheat oven to 325 degrees F.
- In a large mixing bowl, combine egg whites, Greek yogurt and almond oil.
- Add almond meal, protein powder, erythritol, baking powder and sea salt into the bowl and mix until fully incorporated.
- Fold chocolate chips into the batter.
- Spoon batter evenly into 4 large silicone muffin tins and place on a baking tray.
- Bake for about 24 minutes, until a tooth pick inserted in the center comes out clean.
- These muffins can be kept at room temperature overnight. If storing longer than a day, keep in refrigerator.