Are protein muffins actually healthy?

Yes, when made with whole food ingredients like oats, Greek yogurt, and quality protein powder, chocolate chip protein muffins are a smart snack. They deliver energy, satisfy cravings, and help stabilize blood sugar.

Can I make protein muffins without protein powder?

Yes, but it changes the protein count and texture. Substitute ¼ cup more oats and 1 tablespoon chia seeds, but expect a denser muffin.

Why are my protein muffins dry or dense?

Overbaking is the #1 culprit. Also, using too much dry protein powder or skipping the yogurt can lead to dry muffins. Blend just until smooth and don’t overmix once chocolate chips are added.

What’s the best way to store chocolate chip protein muffins?

Store in an airtight container for 2 days at room temp, up to 6 days in the fridge, or freeze for up to 3 months. See storage section above for tips.

Chocolate Chip Protein Muffins: Easy & High Protein- Flavors by Betty

Name: Chocolate Chip Protein Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 muffins
Cuisine: American
Ingredients: 1 3/4 cups old fashioned oats; 1/2 cup vanilla whey protein powder; 1 tsp baking powder; 3/4 tsp baking soda; 1/4 tsp cinnamon; 1/2 tsp salt; 1 cup plain Greek yogurt (2%); 1/3 cup maple syrup; 1/3 cup neutral oil (canola, avocado or vegetable); 2 large eggs; 2 tsp vanilla extract; 1/2 cup chocolate chips (plus more for topping); Flakey sea salt (optional)

Description

An easy gluten-free snack for meal prep. Chocolate chip protein muffins are made in a blender and filled with nutritious ingredients.

Ingredients

Scale

1 3/4 cups old fashioned oats

1/2 cup vanilla whey protein powder

1 tsp baking powder

3/4 tsp baking soda

1/4 tsp cinnamon

1/2 tsp salt

1 cup plain Greek yogurt (2%)

1/3 cup maple syrup

1/3 cup neutral oil (canola, avocado or vegetable)

2 large eggs

2 tsp vanilla extract

1/2 cup chocolate chips (plus extra for topping)

Flakey sea salt (optional)

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Instructions

1. Preheat oven to 350°F. Position rack in middle.

2. Line a muffin pan with 12 liners or use silicone pan without.

3. Add all ingredients except chocolate chips and salt to a blender.

4. Blend until smooth, about 30 seconds. Scrape sides if needed.

5. Stir in chocolate chips by hand.

6. Pour batter ¾ full into each muffin cup. Add more chips on top if desired.

7. Bake 16–18 minutes, or until golden and toothpick comes out mostly clean.

8. Let rest 10 minutes in pan before moving to wire rack.

9. Sprinkle with sea salt while still warm if using.

Notes

Use mini chocolate chips for better melt.

Don’t overblend, just until smooth.

Store in airtight container or freeze up to 3 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert, Snack
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 202
Sugar: 11g
Sodium: 225mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0.03g
Carbohydrates: 20g
Fiber: 1g
Protein: 8g
Cholesterol: 36mg