Almond-Chocolate Chip Protein Muffins

Andrea's Protein Cakery

by | Updated: December 4th, 2016

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.

Chocolate Chip Protein Muffins Recipe

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

  1. Preheat oven to 325 degrees F.
  2. In a large mixing bowl, combine egg whites, Greek yogurt and almond oil.
  3. Add almond meal, protein powder, erythritol, baking powder and sea salt into the bowl and mix until fully incorporated.
  4. Fold chocolate chips into the batter.
  5. Spoon batter evenly into 4 large silicone muffin tins and place on a baking tray.
  6. Bake for about 24 minutes, until a tooth pick inserted in the center comes out clean.
  7. These muffins can be kept at room temperature overnight. If storing longer than a day, keep in refrigerator.