High protein chocolate muffins

Here’s a High-Protein Chocolate Muffin recipe that’s rich, moist, and great as a post-workout snack, breakfast on-the-go, or guilt-free treat.

💪🍫 High Protein Chocolate Muffins

🕒 Total Time: 30 minutes

Yields: 10–12 muffins

🧾 Ingredients:

Dry:

• 1 cup oat flour (or ground oats)

• ½ cup almond flour (or more oat flour)

• ½ cup unsweetened cocoa powder

• 2 scoops (about 50–60g) chocolate or vanilla protein powder

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• Optional: 2 tbsp ground flaxseed or chia seeds

Wet:

• 2 eggs (or flax eggs for vegan)

• ¾ cup Greek yogurt (or dairy-free yogurt)

• ⅓ cup maple syrup, honey, or sweetener of choice

• ⅓ cup milk (dairy or plant-based)

• 2 tsp vanilla extract

• ¼ cup melted coconut oil or butter

Add-ins (optional):

• ⅓ cup dark chocolate chips or chopped chocolate

• ¼ cup chopped nuts or seeds

🥄 Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with liners or lightly grease it.

2. Mix dry ingredients in a large bowl: oat flour, almond flour, cocoa powder, protein powder, baking powder, baking soda, salt, and any seeds if using.

3. In another bowl, whisk together the eggs, yogurt, syrup, milk, vanilla, and melted oil.

4. Combine wet and dry ingredients, mixing until just combined. Don’t overmix. Fold in chocolate chips if using.

5. Spoon into muffin cups, filling each about ¾ full.

6. Bake for 18–22 minutes, or until a toothpick comes out mostly clean (a little chocolate is okay).

7. Cool in the pan for 5 minutes, then transfer to a wire rack.

💡 Tips:

• For extra protein: Replace some oat flour with more protein powder (but no more than ⅓ of total dry ingredients or they can get rubbery).

• Moisture tip: Don’t overbake! Protein treats dry out quickly.

• Make them vegan: Use flax eggs + dairy-free yogurt + plant-based protein powder.