Chocolate Chip Protein Muffins (GF, DF)

Chocolate Chip Protein Muffins - Olivia Adriance

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Chocolate Chip Protein Muffins (GF, DF)

These snackable protein muffins satisfy a sweet craving while keeping you energized. Perfect for busy mornings.

Prep Time10

Cook Time25

Total Time35

Course: Snack

Cuisine: American

Keyword: chocolate chip protein muffins, protein muffins

Servings: muffins

Author: Olivia Adriance

Ingredients

¼ cup creamy almond butter
¼ cup maple syrup
¼ cup coconut sugar
2 eggs , at room temperature preferably
⅓ cup nut milk , at room temperature
½ cup dairy-free yogurt
1 teaspoon vanilla extract
⅓ cup gluten-free flour blend
⅓ cup vanilla plant-based protein powder
⅓ cup almond flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup dairy-free chocolate chips , plus more for topping

Instructions

Preheat the oven to 350°F. Grease a muffin tin and set aside.
In a large bowl, whisk almond butter, eggs, maple syrup, coconut sugar, nut milk, yogurt, and vanilla until combined.
Stir in gluten-free flour, protein powder, baking powder, baking soda, and salt until just combined.
Fold in chocolate chips. Top muffins with more chips.
Fill cups with about ⅓ cup batter (makes 9). Bake 23–25 minutes until golden and tops are bouncy.
Cool in the tin 5–10 minutes, then transfer to a wire rack. Enjoy!

Notes

Storage: Store airtight on the counter for 3–4 days, or in the fridge for up to a week.

To Freeze: Cool completely, wrap individually or store in a freezer-safe bag, and freeze for up to 3 months. Thaw at room temperature or warm from frozen in the microwave for 20–30 seconds.

Nutrition