Ingredients
Scale
- 1 cup almond flour
- 1/2 cup vanilla protein powder (whey or plant-based)
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1/4 cup milk (dairy or non-dairy)
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
- 1/3 cup mini chocolate chips (optional)
Instructions
- Preheat oven to 350F (175C). Line muffin tin or grease lightly.
- Whisk together almond flour, protein powder, cocoa, baking powder, and salt.
- In another bowl, whisk eggs, yogurt, milk, honey, and vanilla until smooth.
- Combine wet and dry ingredients until just incorporated; fold in chocolate chips if using.
- Spoon batter into muffin cups about 3/4 full.
- Bake 18-22 minutes or until a toothpick comes out with a few moist crumbs.
- Cool in the pan 5 minutes, then transfer to a rack to cool completely.
Notes
- Store muffins in an airtight container for up to 4 days.
- For a dairy-free version, swap yogurt for coconut yogurt and milk for almond milk.
- To boost protein, add an extra scoop of protein powder or top with a dollop of Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Bake
- Cuisine: American
- Diet: High-Protein, Gluten-Free
Nutrition
- Serving Size: 1 muffin
- Calories: 165 Kcal
- Sugar: 8 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 70 mg
