Description
These chocolate chip protein muffins are the perfect blend of comfort and nourishment, soft, chocolatey, and packed with protein to fuel busy mornings and sweet moments alike. Made with Greek yogurt, oats, and protein powder, they’re mom-approved and family-loved.
Ingredients
1 cup oats (blended into oat flour)
1 scoop chocolate or vanilla protein powder (~20g)
1 tsp baking powder
1/4 tsp salt
2 eggs
1/2 cup Greek yogurt (or dairy-free alternative)
1/4 cup maple syrup or honey
1 tsp vanilla extract
1/3 cup milk (almond, oat, or dairy)
1/3 cup dark chocolate chips
Instructions
Preheat oven to 350 °F (175 °C) and line a muffin tin with paper liners or grease lightly.
Blend oats into a fine flour in a food processor or blender.
In a bowl, combine oat flour, protein powder, baking powder, and salt.
In a separate bowl, whisk together eggs, Greek yogurt, maple syrup, vanilla extract, and milk.
Combine wet and dry ingredients until just mixed. Fold in chocolate chips.
Divide batter into 10 muffin cups.
Bake for 16–18 minutes or until muffins are set and tops spring back.
Let cool in the pan for 5 minutes, then transfer to a rack to finish cooling.
Notes
For extra richness, add 1 tbsp almond butter to the batter.
Use plant-based yogurt and milk for a dairy-free version.
Sprinkle a few extra chocolate chips on top before baking for visual appeal.
Muffins store well in the fridge for 5 days or can be frozen up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Snack
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 8g
- Fat: 3g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 10–14g