There’s something magical about a warm, fluffy chocolate chip muffin fresh from the oven. And when that muffin also packs a protein punch? It’s a win-win! These Protein-Packed Chocolate Chip Muffins combine the classic flavors you love with wholesome ingredients for a satisfying, balanced treat. Perfect for breakfast, a pre-workout snack, or as an afternoon pick-me-up, each muffin is light, sweet, and has a delightful hint of vanilla.
Why You’ll Love These Muffins:
- High Protein: Each muffin delivers about 7g of protein, thanks to the vanilla protein powder and egg whites.
- Moist and Fluffy: Applesauce, cottage cheese, and almond milk keep these muffins tender and moist.
- Easy to Make: Made in just one bowl with simple ingredients, these muffins are perfect for any baking skill level.
- Great for Meal Prep: Make a batch on the weekend and have breakfast or snacks ready for the week!
Here are the Main Ingredients you will Need for this Recipe:
Step-by-Step Instructions:
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or spray with non-stick spray.
In a large bowl, combine the flour, vanilla protein powder, zero-calorie sweetener, baking powder, baking soda, and salt. Whisk until well combined.
In a separate bowl, whisk together the applesauce, almond milk, egg whites, sugar-free syrup, vanilla extract, and blended cottage cheese until smooth.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. Gently fold in the chocolate chips.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake: Bake for 15-18 minutes or until the tops of the muffins are just starting golden. Do not overcook.
Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Recipe Notes and Modifications:
- Blending the cottage cheese helps ensure a smooth, creamy texture without any lumps. Use a small blender or food processor. You can add some of the almond milk to the cottage cheese prior to blending to make it easier to blend.
- Feel free to adjust the zero-calorie sweetener to taste, especially if your protein powder is already sweetened.
- Swap the all-purpose flour for a 1:1 gluten-free flour blend. Muffins may have a slightly different texture, so monitor baking time closely.
- I recommend the brand Pescience Select one for protein powder, for this recipe use the Vanilla Gourmet flavour!
Other Muffin Recipes you May Enjoy:
These protein-packed chocolate chip muffins are a delicious indulgence, satisfying your sweet cravings while adding a little extra protein to your day. Whether you enjoy them warm from the oven or pack them for on-the-go, they’re sure to become a new favorite!
High Protein Chocolate Chip Muffins
12
Servings10
minutes15
minutes94
kcal1 muffin (approx 45g/muffin)
25
minutesTo track this recipe on My Fitness Pal, search TBB Chocolate Chip Muffins
Please note, if you modify serving size using the blog program, only the first measurement serving size will change, not the second measurement in brackets (typically cups/tbsp).
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Ingredients
120 g flour (1 cup)
75 g vanilla protein powder (¾ cup)
60 ml unsweetened applesauce (¼ cup)
180 ml unsweetened almond milk (¾ cup)
65 g egg whites (¼ cup)
60 g sugar-free syrup (¼ cup)
60 g low-fat cottage cheese, blended until smooth (¼ cup) – see note
60 g mini or regular chocolate chips (⅓ cup)
⅓ cup zero-calorie sweetener (monkfruit, etc.)
1 tsp vanilla extract
1 tsp baking powder
½ tsp baking soda
½ tsp salt
Directions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or spray with non-stick spray.
- In a large bowl, combine the flour, vanilla protein powder, zero-calorie sweetener, baking powder, baking soda, and salt. Whisk until well combined.
- In a separate bowl, whisk together the applesauce, almond milk, egg whites, sugar-free syrup, vanilla extract, and blended cottage cheese until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. Gently fold in the chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake: Bake for 15-18 minutes or until the tops of the muffins are just starting golden. Do not overcook.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Recipe Notes & Modifications
- Blending the cottage cheese helps ensure a smooth, creamy texture without any lumps. Use a small blender or food processor. You can add some of the almond milk to the cottage cheese prior to blending to make it easier to blend.
- Feel free to adjust the zero-calorie sweetener to taste, especially if your protein powder is already sweetened.
- Swap the all-purpose flour for a 1:1 gluten-free flour blend. Muffins may have a slightly different texture, so monitor baking time closely.
- I recommend the brand Pescience Select one for protein powder, for this recipe use the Vanilla Gourmet flavour!
Nutrition Facts
- Total number of serves: 12
- Calories: 94kcal
- Carbohydrates: 12.6g
- Protein: 7.4g
- Fat: 2.1g
- Fiber: 0.7g
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