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I’ve got a treat for you! These chocolate protein muffins are a game-changer. They’re perfect for a healthy breakfast or a post-workout snack. They taste like a cupcake but are packed with protein.
Each muffin has 12g of protein and only 1.6g net carbs. They’re great for the keto diet or anyone wanting more protein. I used nut butter, chocolate collagen protein, and sugar-free chocolate chips.
These muffins are a low-carb dessert that won’t make you feel guilty. Ready to make a batch? Let’s get started and see why they’re your new favorite snack!
5 Reasons You’ll Love This Recipe
I’m excited to share why these chocolate protein muffins will become your new favorite treat. They’re packed with goodness and taste amazing!
First, these muffins are high-protein powerhouses. With 12 grams of protein per muffin, they’ll keep you full and satisfied. They’re also low-carb, containing just 1.6 grams of net carbs each.
Second, they’re incredibly easy to make. I simply toss all the ingredients into my blender, and voila! The batter is ready in minutes. This makes them perfect for meal prep when I’m short on time.
- Delicious chocolate flavor that satisfies cravings
- Moist, brownie-like texture
- Versatile recipe allowing for customization
The third reason to love these muffins is their versatility. I can switch up the nut butter or add extras like zucchini or kale for a nutrition boost. They’re gluten-free too, and I can make them nut-free by using sunflower seed butter.
Lastly, these muffins are a meal prep friendly option. I bake a batch on Sunday and enjoy them throughout the week for breakfast or as a quick snack.
These chocolate protein muffins are my go-to for a guilt-free treat that keeps me energized all day!
Exact Ingredients List (+ Possible Substitutes)
I love baking these chocolate protein muffins! Let’s look at what you need. Nut butter is key – I pick pecan, almond, or sunflower seed butter. For sweetness, I use a brown sugar substitute. Vanilla extract makes them smell great.
Three large eggs hold everything together. Chocolate collagen protein adds protein. Cocoa powder makes them taste like real chocolate. Baking powder and a bit of salt are also needed. And, I add sugar-free chocolate chips for extra yum.
- Try different nut butters for new tastes
- Swap collagen protein with whey protein (you might need more liquid)
- Use maple syrup or honey for sweetening
Want to try something new? Add chopped zucchini or kale leaves. These ingredients make moist, chocolatey muffins full of protein.
These muffins are my top choice when I want something sweet but to stay fit.
Instructions
Let’s start making our chocolate protein muffins. First, I preheat my oven to 350°F. This makes sure they bake just right.
In a big bowl, I mix the nut butter until it’s smooth. Then, I add sweetener and vanilla. I whisk in the eggs one by one.
Next, I mix the dry ingredients. I use collagen, cocoa powder, baking powder, and salt. I gently mix these with the wet ingredients. This makes sure the batter is smooth. Then, I add chocolate chips.
Now, it’s time to put the batter in muffin cups. I put 12 of them in the oven for 18-25 minutes. They’re done when they feel firm.
If you like using a blender, it’s easy. Just put all ingredients in a blender, except the chocolate chips. Blend until it’s smooth, then add the chocolate chips. Pour it into muffin cups and bake as before.
“The key to perfect muffins is not overmixing and watching your baking time closely.”
After baking, let the muffins cool in the pan. This makes them easy to take out and keeps them perfect. Once they’re cool, you can enjoy these delicious chocolate protein muffins!
Tips, Tricks & Storing
Let’s talk about keeping your chocolate protein muffins fresh! I’ve found some great storage methods to help you enjoy these treats for longer. At room temperature, pop them in an airtight container and they’ll stay yummy for up to 5 days. Want them to last even longer? Stick them in the fridge for up to 8 days.
If you’re into freezing muffins like I am, you’re in luck! These babies can be frozen for 3-6 months. Just remember, for the best texture, let refrigerated or frozen muffins come to room temperature before eating. Trust me, it makes a big difference!
Here’s a pro tip for texture improvement: if your batter is too thick when using peanut butter, add a splash of warm water and a bit more oil. And for an extra nutrition boost, try blending in some zucchini or kale. Don’t forget to use super ripe bananas for natural sweetness. Oh, and here’s a nifty trick: spray your measuring cups with non-stick spray for easy honey measurement. Lastly, patience is key when it comes to reheating. Let those muffins cool in the pan for 5-10 minutes before taking them out. Happy baking!