These chocolate chip protein muffins are the perfect post-workout snack! The combination of ingredients help keep them moist even with whey protein powder.
I think most people would agree that muffins can be consumed any time of day. You can eat them for breakfast, afternoon snack, or as a dessert (after dinner of course).
That’s where I got the inspiration for this recipe. I wanted to enjoy a sweet treat that would also have enough protein to keep me satisfied.
Peanut butter, low calorie maple syrup, and sugar free chocolate chips bring plenty of flavor to these muffins. Where Greek yogurt, blended oats, and protein powder add filling.
Rolled oats: These chocolate chip protein muffins have oats instead of flour. I find that blending them first creates a better texture, because you won’t have large chunks of oats in the muffins.
Greek yogurt: Traditional muffins contain butter – which is high in calories and fat. Greek yogurt can be used instead as a replacement to this heavy ingredient. Using yogurt will also make the muffins incredibly moist.
Whey protein: You can’t make chocolate chip protein muffins without adding whey. And while Greek yogurt does offer some amount of protein, using whey concentrate helps add more of this vital macronutrient.
Peanut butter: Adding peanut butter will help improve the flavor and texture of these muffins. You will need to melt it first in the microwave, so it can mix in well with the other ingredients.
Maple syrup: Sugar free maple syrup will make these muffins sweeter. Traditional recipes call for high amounts of sugar – which is something I wanted to avoid.
Chocolate chips: Zero sugar chocolate chips will also avoid unnecessary added sugar. The good news is they taste exactly the same (compared to regular chocolate chips) so you won’t notice a difference.
Baking powder: There’s nothing special about this final ingredient – but it’s still important. Baking powder will create air bubbles that will give these muffins a light and airy texture.
Making these chocolate chip protein muffins is super easy. You can scroll down to the recipe card for more detailed instructions. Here’s an overview of the general steps:
Place your oats in a blender (you can use any kind, but I’m using rolled oats for this recipe). Then blend on high for 10-20 seconds. They should be a fine consistency when finished.
Combine the blended oats, protein powder, and baking powder into a large mixing bowl. Whisk until all of the ingredients are mixed well and there is no clumping.
Next add maple syrup, Greek yogurt, and peanut butter (it helps to melt this in the microwave first for 20-30 seconds). Whisk everything together, before folding in the chocolate chips.
Place muffin papers in a pan and spray them with non-stick cooking oil. Divide the batter you just mixed into 12 muffin cups and bake at 350°F for 15 minutes.
Do not overbake the muffins or they will come out dry. Make sure to let them cool for about 5-10 minutes and enjoy warm.
Frequently Asked Questions
- What are the macros for these chocolate chip muffins?
Each muffin has 137 calories, 15g carbs, 7g fat, and 8g protein. Most of the protein comes from Greek yogurt and whey concentrate.
- Can I add more protein to these chocolate chip muffins?
Yes! You can add more protein in the form of Greek yogurt and whey. Just make sure to balance the ingredients out when you do this, because more whey protein by itself can dry out the muffins.
- Can I eat the chocolate chip muffin batter?
Yes! This recipe does not contain raw eggs. This makes it perfectly safe for you to eat the batter. You also don’t need to worry about under cooking the muffins for this reason.
Chocolate Chip Protein Muffins
- muffin pan
- large mixing bowl
- 1 cup rolled oats
- 2 scoops unflavored whey protein powder
- 1 tsp baking powder
- 1/4 cup peanut butter
- 1 cup sugar free maple syrup
- 3/4 cup plain Greek yogurt
- 1/2 cup sugar free chocolate chips
- Place rolled oats in a blender and blend on high for 10-20 seconds. They should break down into a fine consistency.
- Combine blended oats, protein powder, and baking powder in a large mixing bowl. Whisk until ingredients are mixed well and there is no clumping.
- Add maple syrup, Greek yogurt, and melted peanut butter. Whisk everything together and fold in the chocolate chips.
- Place muffin papers in a pan and spray with non-stick cooking oil. Divide the batter into 12 muffin cups and bake at 350°F for 15 minutes.
- Do not overbake or the muffins will be dry. Let them cool for about 5-10 minutes and enjoy warm.