Chocolate Protein Muffins
High-Protein · Grain-Free · Naturally Sweetened
Ingredients
Dry Ingredients
- 1 1/2 cups Almond Flour
- 1/2 cup Chocolate Protein Powder
- 1/4 cup Cocoa Powder
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 pinch Salt
Wet Ingredients
- 2 ea Eggs large
- 2/3 cup Greek Yogurt
- 1/2 cup No Sugar Added Applesauce
- 1/3 cup Allulose Syrup
- 1 tsp Vanilla Extract
Instructions
- 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.
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.
Nutrition
Serving: 9muffinsCalories: 168kcalCarbohydrates: 9gProtein: 9gFat: 11gSaturated Fat: 1gCholesterol: 44mgSodium: 204mgPotassium: 99mgFiber: 3gSugar: 4g
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