Chocolate Protein Muffin
These chocolate protein muffins taste more like a rich cupcake than a diet muffin — moist, chocolatey, and made with almond flour instead of wheat. Cocoa powder and protein powder combine for a bakery-style crumb with 8g of protein per muffin, and applesauce keeps them moist without added fat. Sweetened with agave for a lower glycemic impact, they’re an easy make-ahead treat when you want something chocolate that won’t spike your blood sugar. Simple pantry ingredients, no fancy technique — just mix, rest, and bake.
Ingredients
Method
- Preheat oven to 350°F. Line a muffin pan with parchment liners.
- Sift the dry ingredients (first 6 items) into a mixing bowl.
- Blend all wet ingredients until well combined.
- Add wet ingredients to dry and stir until smooth — don’t over-mix.
- Fill liners 2/3 full with batter.
- Let batter rest 5-10 minutes so the almond flour absorbs moisture.
- Drop oven temp to 325°F, then bake 20-25 minutes until a toothpick comes out clean.
- Cool 5 minutes in the pan, then transfer to a wire rack.
Nutrition
Video
Notes
- PEScience protein gives the best texture — pure whey can dry these out, casein turns gummy.
- Sifting the dry ingredients breaks up clumps and keeps the crumb light.
- Allulose keeps the carbs down, but agave, maple syrup or honey work the same.
- Parchment liners stick less than paper — almond flour batter loves to grip paper.
- Refrigerate in an airtight container for 3-5 days, or freeze up to 3 months. To thaw, wrap in parchment and let thaw overnight in the fridge.
