Ingredients
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 cup whey or plant-based protein powder (vanilla flavor recommended)
3/4 cup Greek yogurt (low-fat or non-fat)
1 cup eggs (divided)
1 cup milk (dairy or non-dairy)
1/2 cup maple syrup
1/3 cup coconut oil, melted
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup dark chocolate chips (60–70% cocoa)
Instructions
Preheat oven to 350°F (177°C) and line a muffin tin with liners
Mix dry ingredients: Whisk flour, cocoa powder, protein powder, baking powder, baking soda, and salt
Combine wet ingredients: Whisk milk, Greek yogurt, maple syrup, melted coconut oil, and 1/3 cup of beaten eggs
Gradually add wet ingredients to dry, stirring until just mixed
Fold in remaining eggs and dark chocolate chips
Spoon batter evenly into prepared muffin tin
Bake for 22 minutes or until a toothpick inserted in center comes out clean
Let cool in tin for 5 minutes before transferring to a wire rack
Notes
For vegan version: use plant-based protein powder and substitute eggs with 1/4 cup blended flaxseed meal + water per egg
Muffins can be stored in an airtight container in the fridge for up to 5 days
Substitute coconut oil with applesauce for a lower-fat option
Double chocolate effect comes from cocoa powder in batter and melted chocolate chip texture
- Prep Time: 15
- Cook Time: 22
- Category: High Protein Breakfasts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 10g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 45mg