Enjoy chocolate muffins that are packed with flavor, fiber, and protein that satisfies your sweet tooth cravings! This recipe uses coconut flour, protein powder, and greek yogurt so it is packed with healthy ingredients! This is a healthier alternative to regular chocolate muffins because it is high in fiber and protein which will keep your stomach feeling full and satisfied. It is oil free but is so moist!
Wheat flour has been stripped and removed of most of its nutrition and fiber due to the flour milling process that cleans the wheat grains, removes the bran, and is then refined and grounded. This means that when you eat all-purpose flour, the flour ends up in your stomach similar to a paste or glue with no added health benefits.
Coconut flour is a healthy alternative to wheat flour because it is gluten-free, low in carbs, high in vitamins and minerals, is packed with fiber, and provides medium-chain triglycerides, also known as MCTs. MCTs are plant based iron that is linked to weight loss along with increasing brain and heart health.
Knowing the great benefits of coconut flour, it is a no-brainer to try out this gluten free chocolate chip cookie recipe!
I will be using a flavorless vegan protein powder for my recipe, but you can use any whey powder that you like; however, I do recommend using non-flavored. Flavored protein powder usually already has sweetener added, so if you choose to use flavored powder, then I recommend you adjusting the sugar level called out in this recipe.
Incorporating alternative ingredients that are dense in nutrition and fiber into your meals will aid in your overall health and provide you a healthy life style!
Easy Chocolate Protein Powder Muffins, Gluten Free and Oil Free Chocolate Protein Muffins
Serving Size = 14 muffins
Macros = 196 calories per muffin with 14 grams of protein
Ingredients
- 132 grams of protein powder (I used vegan NOW Sports Pea Protein)
- 1/2 cup of coconut flour
- 1 cup of brown sugar (not packed)
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoon of baking soda
- 2 large eggs (use flax egg for vegan option)
- 2 cups of greek yogurt
- 1/2 cup of water
- 1 teaspoon of vanilla extract
- 1 full sized candy bar of Hershey’s almond milk chocolate bar OR you can use 3/4 cups of chocolate chips
Step 1
Prep the oven by preheating it to 375 degrees Fahrenheit.
Step 2
Combine all your ingredients a large bowl (excluding your chocolate chips or chopped chocolate bar). Use an electric hand mixer or stand mixer to mix all ingredients together until batter is smooth. If the batter is too thick for you, you may add in more water 1 tablespoon at a time until desired texture is achieved.
Step 3
Fold in the chocolate chips or chopped chocolate bar into the batter.
Step 4
Use cupcake paper liners to line your muffin pan. Fill each liner all the way up with your muffin batter.
Step 5
Bake for 20-25 minutes in the preheated oven or until the batter is baked. You may use a toothpick to insert into the middle of the cupcake to check if it is fully baked. The toothpick should come out clean if the batter is fully baked.
Be cautious of over baking the muffins – the protein powder in the muffin creates a crust on top of your muffin from over baking.
Easy Chocolate Protein Powder Muffins, Gluten Free and Oil Free Chocolate Protein Muffins
Ingredients
- 132 grams protein powder I used vegan NOW Sports Pea Protein
- ½ cup coconut flour
- 1 cup brown sugar not packed
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoon baking soda
- 2 large eggs use flax egg for vegan option
- 2 cups greek yogurt
- ½ cup water
- 1 teaspoon vanilla extract
- ¾ cup chocolate chip OR 1 whole candy bar of Hershey's almond milk chocolate bar (chopped)
Instructions
- Prep the oven by preheating it to 375 degrees Fahrenheit.
- Combine all your ingredients a large bowl (excluding the chocolate chips or chopped chocolate bar). Use an electric hand mixer or stand mixer to mix all ingredients together until batter is smooth. If the batter is too thick for you, you may add in more water 1 tablespoon at a time until desired texture is achieved.
- Fold in the chocolate chips or chopped chocolate bar into the batter.
- Use cupcake paper liners to line your muffin pan. Fill each liner all the way up with your muffin batter.
- Bake for 20-25 minutes in the preheated oven or until the batter is baked. You may use a toothpick to insert into the middle of the cupcake to check if it is fully baked. The toothpick should come out clean if the batter is fully baked. Be cautious of over baking the muffins - the protein powder in the muffin creates a crust on top of your muffin from over baking.
And that is it! Be sure to tag me on Facebook using the hashtag #BubblepinsFoodie when you share photos of your delicious creations. I love seeing your photos!
Don’t forget to leave a rating and comment for this recipe below. I love hearing from you!
Looking for more healthy dessert recipes? Checkout ice cream recipes below!
Healthy Oatmeal Chocolate Chip Cookie
Coconut Flour Chocolate Chip Cookies, Gluten Free Chocolate Chip Cookies
Low Calorie Banana Chocolate Chip Protein Muffin
Healthy Strawberry Banana Ice Cream
