Chocolate Chip Protein Muffins Recipe
An easy gluten-free snack for meal prep. Chocolate chip protein muffins are made in a blender and filled with nutritious ingredients.
Ingredients
- 1 3/4 cups old fashioned oats, use gluten-free if needed
- 1/2 cup vanilla whey protein powder
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp cinnamon
- 1/2 tsp salt
- 1 cup plain Greek yogurt, I use 2% fat
- 1/3 cup maple syrup
- 1/3 cup neutral oil, canola, vegetable, or avocado work
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup chocolate chips (I prefer mini), plus more for topping
- flakey sea salt, optional
Equipment
- 1 Blender
Instructions
- Position oven rack to the middle and pre-heat to 350 F.
- Line a 12-muffin pan with silicone or paper liners and set aside. If you’re using a silicone muffin pan, skip this step.
- Add all ingredients to your blender except chocolate chips and flakey sea salt. Blend until smooth, scraping down the sides as needed. This should take about 30-seconds.
- Turn off your blender. Gently stir chocolate chips into the batter.
- Fill your muffin liners with batter, about 3/4 of the way full. Top with additional chocolate chips if desired.
- Bake for 16-18 minutes or until your muffin tops look golden brown and a toothpick inserted into the center comes out mostly clean. Sprinkle your muffins with flakey sea salt when they're warm from the oven if desired. Let the muffins rest for 10-minutes in the pan before transferring to a wire rack.
Calories: 202kcal, Carbohydrates: 20g, Protein: 8g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.03g, Cholesterol: 36mg, Sodium: 225mg, Potassium: 133mg, Fiber: 1g, Sugar: 11g, Vitamin A: 52IU, Vitamin C: 0.002mg, Calcium: 79mg, Iron: 1mg