Chocolate Protein Muffins

5 from 9 votes

This easy chocolate protein muffins recipe has a deeply satisfying chocolate flavor. I also adore the fluffy yet moist crumb texture. And most exciting of all, my protein muffins contain naturally high protein ingredients. No protein powder needed!

Prep Time5

Cook Time20

Total Time25

Course: Snack

Cuisine: British

Diet: Diabetic, Gluten Free

Servings:

Calories: 202kcal

Author: Katrin Nürnberger

Ingredients

Wet Ingredients

3 eggs large, room temperature
1 cup peanut butter smooth and runny, not firm, 260g
¾ cup Greek yogurt 188g
½ cup almond milk 120ml, or use a milk of your choice
2 teaspoon vanilla extract

Dry Ingredients

⅔ cup golden monk fruit sweetener 110g or granulated sweetener of choice
½ cup lupin flour 60g
½ cup cocoa powder 45g
2.5 teaspoon baking powder
½ teaspoon sea salt if your peanut butter is unsalted

Optional Add-In

⅓ cup sugar free chocolate chips

Instructions

Preheat the oven to 180C or 350F (electric).
In a food processor or in a large mixing bowl and with an electric mixer, blend the eggs until frothy, airy and double in size. This takes around 2 minutes.
Add the peanut butter, Greek yogurt, milk and vanilla extract as well as the sweetener of your choice. Blend until smooth. Stop to scrape down the sides if necessary in between to incorporate everything into a smooth mixture.
Add the remaining dry ingredients - lupin flour, cocoa powder, baking powder and sea salt, if your peanut butter is unsalted. The batter should be soft and level easily. If it is firm, add more almond milk.
Line a muffin pan with paper cups and fill in the muffin batter, leaving some space at the top. My mix made 11 muffins, although I could have strechted it to 12. Option to sprinkle over chocolate chips, if using.
Bake in the oven for 20-23 minutes or until the tops have risen and the muffins are firm to the touch. Don't over-bake!

Notes

4.4g net carbs and 12.1 grams of protein per muffin. Mixture makes 11 muffins (you could stretch it to 12).

Katrin's Tips:

For best results, measure ingredients with digital kitchen scales.
The muffin batter texture will vary because it depends on how soft the peanut butter is. Add more milk if needed for a soft batter that levels easily.
20 minutes baking time yields a moist and soft muffin, akin to a cake. 23 minutes baking time made the muffins very light and fluffy (as seen in the images).

Nutrition