These chocolate chip muffins are healthy but so delicious! You would be amazed at how rich and sweet wholesome ingredients can taste! The bonus is the chocolatey protein boost!
These chocolate chip muffins were made for my son. He is tall and lean and in need of a little “toning”.
He has been working out at the school gym to get ready for baseball tryouts. What I love is when he comes home from his workout and makes himself a protein shake.
That’s when I know he understands the importance of diet and it’s effects on muscles. Exercising is only one part of the getting fit and staying fit equation. A healthy diet makes up the other half.
What Are Protein Chocolate Chip Muffins
These muffins are made with 3 generous scoops Bob’s Red Mill Chocolate Protein Powder along with creamy almond butter.
The protein powder is a complete source of protein that is made with pea protein powder, chicory root fiber, chia seeds, probiotics, and monk fruit extract. The taste is unbelievable!
What Do I Need To Make Protein Chocolate Chip Muffins
- Oats – Old Fashioned Oats
- Cocoa Powder
- Chocolate Chips
- Protein Powder – Bob’s Red Mill Chocolate Protein Powder
- Baking Powder
- Coconut Almond Milk
- Almond Butter – Smooth
- Bananas – Mashed
- Sweetener – I used a sugar replacement
- Shredded Coconut
- 12 paper muffin cups and a muffin tin
How To Make Protein Powder Chocolate Chip Muffins
This is the simplest, one-bowl muffin recipe and there isn’t a mistake in the ingredient list, you don’t even need flour to make these treats!
In a large bowl, stir together the oats, cocoa powder, chocolate chips, protein powder, baking powder, mashed bananas, sweetener, almond milk, and almond butter. Stir all the ingredients until combined.
Use a large cookie scoop to divide the batter between the muffin cups.
The muffins will take about 25 minutes to bake in a 375-degree oven.
You know the muffins are done when they look set and a toothpick inserted in the center comes out clean.
Allow the muffins to cool in the pan.
How To Store Protein Muffins
Store these chocolate chip muffins in an airtight container. These muffins should last up to 4 days.
These muffins will not freeze well, they are too soft and will not hold up to freezing and then thawing.
Protein Chocolate Chip Muffins Tips
- The mashed bananas are the key binding ingredient! If your bananas are small, use 3! Make sure the bananas are fully mashed so that they can be incorporated.
- Despite the baking powder, these muffins will not rise. Make sure you fill each up all the way! Pile on the batter!
- Other add-in options are nuts like almonds or walnuts, chia seeds, flax seeds, dried fruit, cooked quinoa, chopped chocolate or any of Bob’s Red Mill Fibers.
- I used coconut almond milk, but plain almond milk is fine.
- Peanut butter can be used in place of the almond butter.
- Feel free to add vanilla, almond, coffee, or chocolate extracts to the batter.
These muffins are filling and hearty; they are fantastic on the go snacks! And with the extra protein, they will keep you going and satisfied much longer than any other muffin.
You will be amazed that these rich, chocolate muffins are healthy and good for you!
Want More Goodness? Try:
Protein Chocolate Chip Muffins
These chocolate chip muffins are healthy but so delicious! You would be amazed at how rich and sweet wholesome ingredients can taste! The bonus is the chocolatey protein boost!
Ingredients
- 3 ⅓ cups oatmeal
- 2 tablespoons cocoa powder
- 4 tablespoons Bob's Red Mill Chocolate Protein Powder
- ¾ cup of chocolate chips
- 1 tablespoon baking powder
- 2 mashed bananas
- ¼ cup sweetener (I used a sugar replacement)
- 2 cups coconut almond milk
- ½ cup almond butter
- ⅓ cup shredded coconut
Instructions
- Preheat the oven to 375 degrees
- Line 12 muffin tins with paper cups and set aside,
- In a large bowl, stir together the oats, cocoa powder, protein powder, chocolate chips, baking powder, milk, mashed bananas, almond butter, and coconut. Stir until combined.
- Using a large cookie scoop, divide the batter between the muffin tins, filling each cup all the way.
- Bake the muffins for 22-25 minutes or until a toothpick inserted comes out clean.
- Allow the muffins to cool in the tins to set completely,
- Store the muffins in an airtight container.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 228Total Fat 12gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 142mgCarbohydrates 29gFiber 4gSugar 13gProtein 6g
Leave a Reply