Chocolate Protein Muffins Snack (Printable)

Moist, protein-rich chocolate muffins ideal for breakfast or a grab-and-go snack.

# Components:

→ Dry Components

01 - 1 cup (120 g) whole wheat flour
02 - 1/2 cup (45 g) unsweetened cocoa powder
03 - 1 cup (90 g) chocolate or vanilla protein powder
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt

→ Wet Components

07 - 2 large eggs
08 - 1 cup (240 ml) unsweetened applesauce
09 - 1/2 cup (120 ml) plain, nonfat or 2% Greek yogurt
10 - 1/3 cup (80 ml) honey or maple syrup
11 - 1/4 cup (60 ml) milk of choice
12 - 1 teaspoon vanilla extract
13 - 1/4 cup (60 ml) melted coconut oil or vegetable oil

→ Optional Additions

14 - 1/2 cup (85 g) dark chocolate chips

# Directions:

01 - Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil.
02 - In a large mixing bowl, whisk together whole wheat flour, cocoa powder, protein powder, baking powder, baking soda, and salt.
03 - In a separate bowl, beat together the eggs, applesauce, Greek yogurt, honey (or maple syrup), milk, vanilla extract, and melted coconut oil until smooth.
04 - Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; avoid overmixing.
05 - Gently fold in the dark chocolate chips, if using.
06 - Divide the batter evenly among the 12 prepared muffin cups.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
08 - Allow muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

# Expert Advice:

01 -
  • Uses everyday pantry ingredients for fuss-free baking
  • Naturally sweetened and higher in protein than classic muffins
  • No refined sugar in the main batter
  • Stays moist and tender thanks to applesauce and Greek yogurt
  • Versatile for dietary needs
02 -
  • High in protein which supports muscle recovery and keeps you full
  • Stays fresh for days and freezes beautifully
  • Easy to adapt for allergies or dietary restrictions
03 -
  • Do not overmix the batter gentle folding keeps the muffins soft
  • Using a cookie scoop helps portion the batter evenly
  • Let the muffins cool fully before storing to prevent sogginess
  • For extra tender texture let your batter rest five minutes before baking

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