A handful of chocolate chips and vanilla extract add great flavor, but the best thing about them is how filling they are! These protein muffins are delicious! They are light and fluffy, and each of them contains 13 grams of protein. I love how filling they are. When I have two of them for breakfast, I’m not hungry for hours. Another high-protein breakfast option is these chaffles. They contain 36 grams of protein per serving.
Ingredients
Storing Leftovers
Recipe Card
Eggs: I use large eggs in most of my recipes, this one included. Greek yogurt: Whole-milk yogurt has the best flavor. Sour cream works, too, but has less protein. Butter: I love using creamy European butter, but any butter will be great. Sweetener: I use stevia in this recipe. You can use a granulated sweetener instead. Vanilla: Use the real thing - pure vanilla extract. Almond flour: I use blanched, finely ground almond flour. I don’t recommend using a coarse almond meal in this recipe. Whey protein powder: I use Biochem unflavored protein powder. Baking powder: Make sure it’s fresh. And if needed, also make sure it’s gluten-free. Dark chocolate chips: I use 85% cacao chocolate chips by Pascha.
Preheat your oven to 350°F. Line a 6-cup muffin tin with liners and lightly spray them with oil. In a large bowl, whisk the eggs, Greek yogurt, melted butter, stevia, and vanilla. Mix in the almond flour, followed by the protein powder and baking powder. Whisk until smooth. Bake until a toothpick inserted in one of the muffins comes out clean, 17-19 minutes. The muffins will not brown much. Cool the muffins in the pan for 5 minutes on a wire rack, then for 10 more minutes directly on the rack before serving them. They were delicious, but blueberries are heavier than chocolate chips and sink to the bottom, as shown in the image below. This often happens when the batter is thin, as is the case here. I tried drying the blueberries thoroughly and dusting them with a teaspoon of cornstarch before adding them to the batter: It helped some, but most of them still sank. Despite this issue, I often make these muffins with blueberries because the flavor is so good, and the blueberries add a nice texture, too. They’re also excellent as an afternoon snack. I often pair one of them with a glass of almond milk for a delightful afternoon pick-me-up. These muffins also freeze well in freezer bags. You can thaw them in the microwave.
