High Protein Chocolate Chip Muffins
These High Protein Chocolate Chip Muffins are soft, fluffy and loaded with melty chocolate chips. Made with wholesome ingredients like almond flour, buckwheat flour and vanilla whey protein powder, they're gluten-free, dairy-optional, refined sugar free and packed with protein. With 11 grams of protein per serve, they're the perfect snack or a sweet pick-me-up!
Servings: 10
Calories: 356kcal
Equipment
- Whisk
- Muffin pan
- Muffin liners
Ingredients
- 2 eggs
- 1/3 cup soy milk
- 1/3 cup extra virgin olive oil
- ½ cup pure maple syrup
- 2 teaspoons vanilla extract
- 1 ½ cups almond flour
- ½ cup tapioca flour
- ½ cup buckwheat flour
- ½ cup Chief Vanilla Whey Protein Powder
- 1 ½ teaspoons baking powder
- ¾ cups dark chocolate chips
Instructions
- Preheat the oven to 180°C/356°F (conventional). Line a muffin tray with 10 muffin liners and set aside.
- Add the eggs, milk, olive oil, maple syrup and vanilla extract to a bowl and whisk to combine.
- Add the almond flour to the bowl and sieve in the tapioca flour, buckwheat flour, Chief Vanilla Whey Protein Powder and baking powder. Stir until well combined. Add the choc chips to the bowl and stir until just combined.
- Divide the mixture between the muffin liners and place into the oven to bake for 22 minutes or until golden brown and cooked through when tested with a skewer.
- Once baked, remove from the oven and set aside to cool. Once cooled to room temperature, transfer to an airtight container.
Notes
Nutrition facts are an estimate only.
Storage
Store at room temperature for 1-2 days and then in the refrigerator for up to 5 days. Warm for around 30 seconds in the microwave to get that just baked softness.Nutrition
Calories: 356kcal | Carbohydrates: 33g | Protein: 11g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 42mg | Sodium: 42mg | Potassium: 259mg | Fiber: 3g | Sugar: 16g | Vitamin A: 94IU | Vitamin C: 1mg | Calcium: 156mg | Iron: 2mg