Protein muffins bursting with chocolate chips may not sound healthy, but these are! Make this flourless muffin recipe for a wholesome breakfast or snack. Gluten free and dairy free!
Disclosure – We are grateful to be partnering with Bob’s Red Mill on this muffin post. Thank you for supporting the brands that allow me to create gluten free and dairy free recipes
So here’s the game plan for May! Yes, for the entire month of May, we’re focusing on KID FRIENDLY recipes with pantry staples. As in easy for KIDS to make in 30 minute, meals and snacks. These are recipes you can make with minimal ingredients and/or pantry staples! I got a little carried away with salsa week, so let’s say the easy buffalo enchiladas were the official kickoff! And now, it’s MUFFIN TIME!
11 every day ingredients and 30 minutes are all you need to make delicious chocolate chip protein muffins! They’re flourless, healthy, and refined sugar free.
Reasons to love chocolate chip protein muffins
This healthy muffin recipe is great because:
- Healthy – It boosts protein intake and fiber with the use of oat/pea protein
- Kids can make them and snack on them any time of day.
- Allergy friendly – It’s dairy free, gluten free, and has NO refined sugars!
- QUICK – Making the recipe literally takes 30 minutes, from start to finish!
Healthy Breakfast and Snack Options
I talk often about how important it is to eat nutritionally balanced meals. For many of us, breakfast is the biggest challenge in this area.
There’s a legitimate concern regarding the amount of unhealthy carbs and refined sugars that are in a lot of convenience products. This is especially true for breakfast foods that the food industry promotes as “kid-friendly”. This is both sad and frustrating!
Eating healthy is important for everyone, but especially for growing bodies.
Now that we’re staying safe at home, we need quick, easy, and healthy snacking options, and chocolate chip protein muffins are the PERFECT solution!
Ingredients in the protein muffins
Bob’s Red Mill Vanilla Pea Protein (Nutritional Booster)
Get your protein, fiber and probiotics with Bob’s Red Mill Vanilla Protein Powder Nutritional Booster! Actually, it’s available in chocolate too. What’s not to love about chocolate muffins in the morning?!
Quick Note – if you don’t see this protein in stock on their site, check amazon! *affiliate link*
This delicious protein blend is made from pea protein, chicory root, chia seeds, beneficial probiotics and monk fruit extract.
Nutrition
- high in protein
- gluten free
- vegan
- good source of omega-3
- excellent source of iron
Bob’s Red Mill OatsI love that Bob’s produces their gluten free products in a dedicated gluten free facility. You can use them without a worry of cross-contamination!
They’re a great way to add dietary fiber to your diet and they’re low glycemic, too.
Other ingredients
The remaining ingredients in the protein muffins are basic pantry staples. Simple stuff here…
Ingredients
- rolled oats – You’ll grind them into flour, OR if you prefer, you can buy gluten free oat flour
- protein powder – vanilla or chocolate vegan pea protein powder
- salt
- baking powder
- baking soda
- eggs or vegan egg replacer
- non dairy milk – use your favorite type; hemp, almond, cashew, or coconut milk will all work
- vanilla extract
- honey – for vegan muffins, use maple syrup.
- creamy nut butter – use a natural, no-stir variety
- dairy free and/or sugar free chocolate chips
Flourless Chocolate Chip Protein Muffins 1 Minute Video
Step by step instructions
The process for making this protein muffin recipe is exactly the same as any other type of muffin recipe.
All you need to do is place the dry ingredients into one bowl and the wet ingredients into a second bowl. Then, you add the wet to the dry, stir, and bake!
Prep
Preheat your oven and add paper liners to 12 muffin tins (or use non-stick cooking spray).
Mix dry ingredients
In a large bowl, mix dry ingredients together, making sure to remove any flour clumps. Or, if you have a blender, you can simply toss everything in at once and blend!
NOTE: If you are using oats rather than oat flour, you will need to use a blender to grind them into a fine flour first. Then, add the protein powder, baking powder, baking soda, and salt and blend again.
Mix wet ingredients
Whisk the milk, egg, and vanilla extract together in a medium bowl until combined. In a separate bowl, mix together the nut butter and honey. Set aside.
Add dry to wet
Combine wet batter(s) to the dry batter.
Mixing the BATTER TIP: I like to work in batches (as you see in the video above). Meaning, combine 1/3 of the dry batter and 1/3 of the wet batter into the bowl of nut butter/syrup. Mix, repeat until you’ve used up all the batters and a cake-like batter is formed.
Fold in chocolate chips.
Pan ’em and bake!
Spoon into lined muffin pans, filling 2/3 full. Place in the oven for 18-22 minutes or until a toothpick inserted in the center of a muffin comes out clean.
STAND MIXER OPTION
- In the bowl of a heavy-duty mixer with a paddle attachment, beat the nut butter and maple syrup until combined.
- At low speed, add the flour mixture alternately with the egg mixture, beginning and ending with the flour mixture, just until blended. Do not over mix.
TIP for even baking —> Rotate the muffin pan between the upper and lower oven racks halfway through the baking, Place on a cooling rack for 10 minutes before serving.
Storing instructions
Your protein muffins will keep fresh in the fridge for up to 2 weeks. For longer storage, wrap them well and store in the freezer for 4 months.
Chocolate Chip Protein Muffins (Flourless)
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 10-12 muffins 1x
- Diet: Gluten Free
Description
Protein muffins bursting with chocolate chips may not sound healthy, but these are! Make this muffin recipe for a wholesome breakfast or snack. Flourless, dairy free, nut free option!
Ingredients
- 2 cups rolled oats (to be ground) or 1 1/2 cups gluten free oat flour
- 1/4 cup (~60 gr) vanilla or chocolate vegan protein
- 1/4 tsp of salt
- 2 tsp baking powder
- 1//2 tsp baking soda
- 2 eggs (room temp) – or egg replacer
- 2/3 cup non dairy milk
- 1 tsp vanilla extract
- 1/2 cup honey or maple syrup
- 1/4 cup natural creamy nut butter or seed butter (no stir)
- 1/2 cup dairy free dark chocolate chips or sugar free chocolate chips
Instructions
Preheat oven to 350. Line or grease a muffin tin; set aside.
- In a large bowl, mix dry ingredients together, making sure to remove any flour clumps. (alternatively, you may place these ingredients in a blender and blend until combined. If you are using oats, versus oat flour, you will need to use a blender to grind into a fine flour first, then add protein, baking powder, baking soda, salt and blend again.)
- Whisk the milk, egg, and vanilla together in a medium bowl until combined.
- In a separate bowl, mix together the nut butter and honey. Set aside. Combine wet batter(s) to the dry batter. Mix until cake like batter is formed. Fold in chocolate chips (see notes for tips for even mixing)
- Spoon into lined muffin pans, filling 2/3 full. Place in oven for 18-22 minutes or until center comes out clean with toothpick.
*stand mixer option*
- In the bowl of a heavy-duty mixer with a paddle attachment, beat the nut butter and maple syrup until combined. At low speed, add the flour mixture alternately with the egg mixture, beginning and ending with the flour mixture, just until blended. Do not over-mix.
- Spoon the batter evenly into the prepared muffin cups. Bake 18 to 22 minutes until a wooden skewer inserted in the center of a muffin comes out clean.
- Place on cooling rack for 10 minutes before serving. Best kept in fridge for up to 1-2 weeks or store in freezer for 4 months.
Notes
Mixing the BATTER TIP: Work in batches (see video in post). Meaning, combine 1/3 of the dry batter and 1/3 of the wet batter into the bowl of nut butter/syrup. Mix, repeat until you’ve used up all the batters and a cake-like batter is formed. This creates a more even batter.
TIP for even baking —> Rotate the muffin pan between the upper and lower oven racks halfway through the baking,
For nut free option use no stir sunflower seed butter
- Category: breakfast
- Method: baking
- Cuisine: american
Keywords: gluten free, dairy free, protein muffins, flourless, muffins, healthy, breakfast
Arlight my friends, hope you (or your kiddos) give these muffins a whirl. And please, take pictures and tag us if you do! We want to see this HOME EC baking project. 😉
Cheers!
Keep up with the compassionate, fun-loving Bob’s Red Mill on social media. They are full of gluten free inspiration! Facebook, Twitter Instagram, YouTube, Pinterest
LC
Can I replace the peanut butter with coconut oil?
I ended using coconut butter! Will see how they turn out! Also used plant based blueberry muffin protein and replaced the chocolate chips with wild blueberries.
Sorry for the delay! Let me know how it turns out. I am not sure coconut butter will give the same texture but with a shot! Can you have almond butter or another seed butter?
It turned out amazing with the coconut butter and the blueberry muffin protein made it so yum! I can have peanut butter but since I was making it like a blueberry muffin I didn’t want it to have a peanut flavor. As for the almond butter I just ran out!
woohoo! so glad!
Wow – these turned out amazing. I have had so many disasters baking with similar ingredients, and I’m a pretty decent baker. This recipe is wonderful. I did add another scoop of whey protein powder, and instead of half a cup of honey, I did 1/4 lakanto and 1/4 honey. Thank you!
Please post other baked protein and gluten free recipes!
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Thank you for your feedback and I’m so happy to hear tha tthe muffins were a success! We have plenty of other gluten free protein baked goods that you might enjoy, too. Lots of protein bites! Try the salted caramel snickerdoodle protein bites first. They’re delicious!
Subbed in some hemp protein and used cashew butter and these came out SO tasty. Excited to have them as a hearty snack throughout the week.
Only thing is I didn’t get that perfect dome muffin top – mine are flat with a beautiful crack – if they were a bread, they’d be PERFECT! Thankfully looks don’t affect flavor. 😉
So glad! The dome usually come from the reaction to the baking soda/baking powder (make sure they are not expired), undermixing, or the heat of the oven. Either way, glad they are tasty!
Hi Lindsay! I love the rise on these muffins and was hoping to try a variation this weekend
Regarding the protein powder quantity, you mentioned 1/4 cup (~60 gr).
1/4 cup of my protein powder is actually about 22 grams
So for 60 g I would use 2 scoops (⅔ cup). I use the one from Quest Nutrition.
Which one of these seems more right?
Hi Haylee! I would use the gram weight for the best accuracy.
By the way, are you using quest whey? If so, it will definitely be a lighter texture/weight than plant based protein. But will work great! Be sure to check baking times. Whey might bake faster. Hope this helps.
Thanks so much for the quick response Lindsay!
Yes, Quest is a whey-caesin blend. I typically do the same baking time when I use that, but reduce the oven temperature to 325 and it works perfectly.
I’m going to put this one next on my list because it turned out more of my audience wanted a banana protein muffin as compared to an oatmeal protein muffin.
I still do want to try this one though, and I’ll definitely link your page for inspiration credit when I try it!
Sounds good! Definitely keep me posted if you do end up making them with Quest.
These taste great. Not sure what I did wrong. Maybe my protein I used. But the muffins seemed really liquidy when I placed in muffin pan but when cooked seemed too grainy or powdery. The muffin tops were great the rest of the muffins just crumbled apart. But my son still ate them with a spoon and a glass of milk. I will keep trying. Thanks for the recipe!
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Oh no! What protein powder did you use? It definitely could be that. Happy to help remedy this!
These are so yummy. I made two substitutions based on what I had on hand. I didn’t have honey, so I dissolved 1/2 cup of Swerve Granular Sweetener in hot water. I also used Optimum Nutrition Gold Standard 100% Whey Protein Powder in Double Rich Chocolate in lieu of vegan protein. The oat flour is so tasty and filling and a great alternative to flour.
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Glad those substitutions worked out for you!
The use of oats is brilliant in these muffins- adds texture and makes these muffins that much better!
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Thank you, Katie!
LOVED them! Just perfect for when I didn’t have any flour in the house but really wanted a muffin!
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These muffins looks incredible! Love that they are flourless too!
I would love one for breakfast!!
love these chocolate chip protein muffins!!
I love the idea of a protein muffin, but what can I sub for the oatmeal to reduce the carbs? The serving nutritional breakdown is for 11 muffins, but the recipe makes 12? Thank you.
Hi there! sorry yes, it’s for 11 because you can make anywhere between 10-12 muffins. It just depends on how much you fill the muffins pan. I filled them 2/3 full so it made 10 versus if you fill half way it will make 12. Hope that makes sense.
Not sure what you could substitute for oats. What do you have on hand? maybe a low carb cereal? I think coconut flour would be too dry. Maybe oat bran ?
Everyone at my house loved it! So good and delish!
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What a delicious way to add more protein! I love your recipes!
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Thanks, Lauren!
In the oven as I type. Made the recipe as is, but put it in a 7×11 pan instead.
So excited.
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I’m so glad it worked out! YAY!