Healthy Chocolate Chip Protein Muffins (No Banana)

You'll Love This Chocolate Chip Protein Muffin Recipe!

• Protein-packed! The perfect way to add protein to your breakfast or snack.
• Easy to meal prep. A great recipe to make ahead for the week.
• 10 ingredients. Easy muffin recipe with simple ingredients!
• Fluffy texture. Delicious fluffy muffins with the flavors of chocolate chip cookies!
• Need more? If you like these chocolate chip protein muffins be sure to try our pumpkin protein muffins and our Kodiak Cakes blueberry muffins!

Ingredients and Substitutions

Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.

Dry Ingredients

• Almond flour. Use blanched almond flour, not almond meal. Pack it down into your measuring cup.
• Bread flour - bread flour has more protein than all-purpose flour, however, you can use all-purpose flour or oat flour as a substitute.
• Protein powder - I used Orgain vanilla protein powder which gives these muffins 10 grams of protein per muffin. You can use any vanilla-flavored, sweetened protein powder. See FAQs for how to make high-protein muffins.
• Salt and baking powder. Leavening agents that help the muffins to rise, balance sweetness, and give them a great fluffy texture.
• Chocolate chips. I like using mini chocolate chips in my muffin recipes.

Wet Ingredients

• Greek yogurt. Unsweetened, fat-free Greek yogurt was used in this recipe. Use vanilla Greek yogurt to make the muffins sweeter. Or, substitute unsweetened applesauce or sweetened applesauce (this will lower the protein.)
• Coconut sugar. Use honey, maple syrup, or brown sugar to sweeten as alternatives.
• Vanilla extract. Adds warm flavor and balances out the sweetness.
• Eggs. Eggs help to bind the ingredients, add protein, and add to the fluffy texture.

How to Make These Chocolate Chip Protein Muffins

Below are step-by-step instructions for how to cook this recipe. The recipe card at the bottom shows the exact cooking time and temperatures.

1. Preheat the oven to 425 F and line a muffin tin with muffin or cupcake liners. In a large bowl, add the dry ingredients (except for the chocolate chips) and mix together.
2. In a separate large mixing bowl, add the eggs and whisk them. Add the remaining wet ingredients and stir until combined.
3. Pour the wet ingredients into the dry ingredients and mix them along with the chocolate chips.
4. Use a cookie scoop to scoop 10-12 muffins into the muffin liners. Bake at 425 F for 5 minutes before reducing the heat to 350 F and baking for an additional 15 minutes. Muffins are baked when the muffin tops spring back lightly when touched and are golden brown on top. Allow the muffins to cool for about 10 minutes in the pan before moving the muffins to a wire rack to cool completely.

Recipe Variations

• Substitute half of the coconut sugar for ripe bananas (about ½ cup mashed banana) for a sweetener with natural sweetness.
• Add some peanut butter for a salty and nutty flavor and for additional added protein.
• Stir in ¼ cup of cocoa powder and use chocolate protein powder to make double chocolate protein muffins.

Expert Tips

• Follow the directions in the recipe card below without substitutions for the best results.
• Spray the muffin liners with coconut oil spray for easy removal.
• Store in an airtight container at room temperature for 3-5 days.
• Freeze cooled muffins in freezer-safe containers for up to 3 months