double chocolate chip protein muffins
Answering the omniscient question of many a gym bro: but whErE’S thE proTEIn?!
Aight, to be fair, these aren’t a powerhouse of protein. I don’t think baked goods that use a shit ton of protein powder as a replacement for flour taste good – in fact, I kinda think they taste like ass. A little bit, though? I’m chill with that.
I know it’s not January anymore, so I’ll likely mix in some true indulgences with my healthier bevvy of bowls. I had this one in queue though and figured to put it out in the world for those of us still trying to lighten up our diets after the big holidays – and before the biggest snack holiday of late winter, The Super Bowl.
These soft, sweet, chocolatey delights are perfect to have on hand when the cocoa cravings hit but you don’t want to reach for a big slab of cake. I love one of these with an afternoon latte or an evening nibble after dinner. They owe their heartiness to almond flour and a touch of unflavored protein powder, tastes which are largely masked by a bit honey and coconut sugar and lots of chocolate chips. Because I don’t believe in skimping on the chippies even when baking a little lighter.
Gluten-free, refined sugar-free, higher-protein, insert buzzword here. Tasty. That’s the only buzzword I need.
Swole Muffs
Hear ye. The muffin man brings you a simple recipe. You’re welcome.
Grab a bowl and a whisk. Melt some coconut oil and mix it with honey and coconut sugar – you can use brown sugar, too, if you prefer – then whisk in some eggs until nice and bubbly. Finish off them damp ingredients with vanilla and plain whole milk Greek yogurt. The yogurt makes a real nice, soft crumb, though it will cause your liquid ingredients to curdle. This is normal!
Next, the dry like my humor. Almond flour, cocoa powder, unflavored protein (tip: try chocolate protein! This might be real nice), baking soda, baking powder, and salt. Mix until just combined, then fold in lots of dark chocolate chips. If you prefer a slightly sweeter finish, use semi-sweet.
Wakey Wakey, Muffy Bakey
When I baked these muffs, I got 14 out of the batter. 14 seems to be a magic number of sorts, like my version of a baker’s dozen. Probably cos I’m shit at math in general. In the recipe card, I prepare you for 15 muffins, but you may get more or less.
Scoop the batter into lined muffin tins, about 2/3 of the way full. These will not rise up as much as a regular muffin, like my Better than Bakery Chocolate Chip Muffins. The protein is something of a limiting factor here.
Bake at 350 for 18-20 minutes. Let the muffins cool a little bit, then dive in warm with a pat of butter (mmmm, so good) or cool completely and store for later. For real, a little butter does a whole lot to these little dudes. I wouldn’t complain about peanut butter, either.
A nice little treat before we get into some real heavy shit (ok not that wild) for Valentine’s.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Treats for good health:
Baked Maple Banana Bread Doughnuts
Gooey Gluten-Free Chocolate Chunk Cookies
double chocolate chip protein muffins
Ingredients
- 1/4 cup coconut oil, melted
- 1/4 cup honey
- 1/4 cup coconut sugar, or brown sugar
- 3 eggs, at room temperature
- 2 tsp vanilla extract
- 1/4 cup plain whole milk Greek yogurt
- 2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup unflavored protein powder (I used hemp)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1 cup dark chocolate chips, plus more for topping
Instructions
- Preheat oven to 350 degrees. Place liners into 15 slots of your muffin tins.
- In a large bowl, whisk together the coconut oil, honey, coconut sugar or brown sugar until combined. Whisk in the eggs vigorously until frothy, then the vanilla and yogurt. The mixture may curdle after you add the yogurt. Stir in the almond flour, cocoa powder, protein powder, baking powder, baking soda, and salt. Fold in the chocolate chips. Do not overmix.
- Scoop the batter into the prepared muffin tins, filling only 2/3 of the way. You may get anywhere from 14-16 muffins depending on the size of your tins. Sprinkle a few more chocolate chips on top of each muffin, if desired.
- Bake for 18-20 minutes until an inserted toothpick emerges with just a few moist crumbs. Cool 5 minutes in the tin, then transfer to a wire rack. Eat, or cool completely and store in an airtight container for up to 5 days at room temperature, or a week in the fridge.
