Servings
Font
Back
Chocolate Protein Muffins
5 from 27 votes

Chocolate Protein Muffins

These Chocolate Protein Muffins combine peanut butter, Greek yogurt, and almond milk with lupin flour and cocoa powder to create moist, soft muffins rich in protein. The batter is aerated with eggs and sweetened with monk fruit sweetener, then optionally studded with sugar-free chocolate chips before baking into individual muffins that offer a dense, cake-like texture and chocolate flavor.

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 11
Calories: 202 kcal
Course: Snacks
Cuisine: British

Ingredients

Wet Ingredients
  • 3 egg 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 salt if your peanut butter is unsalted, sea salt
Optional Add-In
  • ⅓ cup chocolate chips sugar free

Instructions

    Cup of Yum
  1. Preheat the oven to 180C or 350F (electric).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

  • Measure ingredients using digital kitchen scales for accuracy.
  • Adjust the batter with additional almond milk if it feels too firm to spread easily.
  • Baking for 20 minutes results in moist, cake-like muffins; 23 minutes produces lighter, fluffier muffins.
  • The recipe yields about 11 muffins, but can be stretched to 12 for smaller portions.

Nutrition Information

Calories 202kcal (10%) Total Carbohydrates 9.6g (3%) Protein 12.1g (24%) Fat 15.1g (23%) Saturated Fat 3.4g (17%) Fiber 5.2g (21%) Sugar 1.8g (4%)

Nutrition Facts

Serving: 11 Serving

Amount Per Serving

Calories 202

% Daily Value*

Calories 202kcal 10%
Total Carbohydrates 9.6g 3%
Protein 12.1g 24%
Fat 15.1g 23%
Saturated Fat 3.4g 17%
Fiber 5.2g 21%
Sugar 1.8g 4%

* Percent Daily Values are based on a 2,000 calorie diet.