Ingredients
1 1/2 cups rolled oats
1/2 cup unsweetened cocoa powder
1/2 cup almond butter
1/4 cup pure maple syrup
2 large eggs
1/4 cup almond milk
1/2 tsp salt
1 tsp vanilla extract
1 1/4 cups vanilla whey or plant-based protein powder
1/2 cup dairy-free chocolate chips (alcohol-free)
Instructions
Line a mini muffin pan with paper cup inserts
Blend rolled oats in food processor until fine (oat flour)
In large bowl, whisk together oat flour, cocoa powder, protein powder, salt, and baking powder
In separate bowl, mix almond butter, maple syrup, eggs, almond milk, and vanilla until smooth
Fold wet ingredients into dry, then add chocolate chips gently
Scoop batter into muffin cups (each ~2 tbsp), pressing tops with thumb for texture
Bake at 350°F (180°C) for 12-14 minutes until edges firm
Notes
For vegan version: use plant-based protein and ensure eggs are substituted
Store in airtight container at room temperature for up to 3 days
Increase chocolate chips to 3/4 cup for richer flavor
Protein powder can be swapped with flour for standard version
- Prep Time: 15
- Cook Time: 12
- Category: High Protein Snacks
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bite
- Calories: 150
- Sugar: 9g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg