Flourless Chocolate Chip Protein Muffins

Your new favorite breakfast or grab-n-go snack, flourless chocolate chip protein muffins are a healthy recipe you’ll love! Low sugar, high protein, and flourless, they’re light, fluffy, and good for you, too! Make them ahead of time to enjoy all week. Nut free option.

More Than Your Average Muffin

Can anyone say no to a good muffin? From healthy carrot cake muffins, to gluten free apple oatmeal muffins, dark chocolate vegan muffins, and everything in between, there’s a recipe for every taste bud! Honestly, we love ‘em all and have a batch or two on hand at all times. However, some versions like those found in stores can be high in sugar and contain some not-so-great ingredients. They may taste incredible, but they don’t keep you fueled for long! 

So, we decided to give everyone’s favorite chocolate chip muffins an upgrade and turned them into protein muffins instead! They’re every bit as delicious as a standard muffin – just a whole lot more nutritious! Not to mention, they’re gluten free, flourless, and even have a nut free option to meet all your needs! 

Are Protein Muffins Actually Healthy? 

You bet they are! Unlike typical muffins that are made with refined flour and sugars, our protein muffin recipe utilizes whole ingredients that are full of vitamins and nutrients! Then, we added a boost of protein and lowered the carbs just a tad to help stabilize your blood sugar and keep you satisfied for hours.  

Ingredient List

For this protein muffin recipe, we kept standard baking ingredients like salt, vanilla extract, and baking soda but gave everything else a nutrient-rich upgrade! Here’s what you’ll need: 

• Gluten Free Rolled Oats – Make sure your oats are certified gluten free! When mixed into the batter, they are ground to create a flour-like consistency that provides structure for your muffins and fiber to keep you full!
  
• Vegan Protein – Any vegan protein flavor you have on hand works. However, for the best taste and texture, we prefer to use chocolate or vanilla pea protein or a vegan protein blend. Can’t tolerate legumes? We also love using Bob’s Redmill almond protein powder! It also works well for making vegan protein pancakes.  
  
• Eggs – Not only are eggs used to help these muffins hold together and become fluffy, but they also boost the protein content even more while also contributing healthy fats! 
  
• Non-Dairy Milk – Any non-dairy milk like oat milk, almond milk, coconut milk, or cashew milk can be used for these muffins!
  
• Maple Syrup/Honey – Maple syrup (or honey) helps create a sweet taste without the need for refined sugars.
  
• Natural Creamy Nut Butter – Nut butter helps elevate the depth of these muffins while contributing healthy fats and a creamier texture. We used peanut butter, but almond or cashew butter could be used as well. Or, for nut free muffins, opt for a seed butter instead!
  
• Dairy Free Dark Chocolate Chips (or Sugar Free Chocolate Chips) – All the chocolate flavor with none of the dairy! Dark chocolate is loaded with antioxidants. We’re pretty sure that means you can go back for seconds or thirds! 😉

Allergy-Friendly Alternatives & Flavor Variations

We did our best to keep this protein muffin recipe as simple as possible. However, it can easily be altered to fit your specific needs and taste buds! Take a look at a few of our favorite alternatives and variations below. 

No protein powder? Swap it out for chickpea flour or oat flour and a tablespoon of sugar. (Be sure to take a look at the recipe card below for details.)

Boost the nutrients with fruit! We love to fold in a handful or two of berries to the batter for extra nutrients and fiber. 

Make them extra chocolatey! If you opt for vanilla protein powder but still want that extra chocolate taste, try adding in a scoop of cocoa powder too. 

Spice things up! For a hint of both sweet and savory flavors, add a dash of cinnamon to your muffin batter. 

What Is the Best Protein Powder for Muffin Baking? 

For plant based protein muffins, pea protein yields the best taste and texture. Bonus points if it’s sprouted! Not only is pea protein powder gluten free and vegan, but it also has a mild taste that can easily be incorporated into any baked good.

In addition, it yields the best texture creating light and fluffy muffins instead of dense and grainy ones. 

Can I Use Whey Protein Powder?

Yes! If you can tolerate the lactose found in whey proteins, they work just as well for this muffin recipe. Just be sure to adjust the sweetness and baking times as needed. For the best results, we recommend sticking with a whey protein concentrate powder! 

Simple Instructions for the Best Protein Muffin Recipe + Video

These high protein muffins are so delicious and quick to make, you’ll never go back to boxed versions again! Just follow the steps and watch how it’s done below. You’ll have a tasty snack in no time. 

1. Preheat the oven to 350° Fahrenheit, and add muffin liners to your favorite muffin pan. Or, grease it with a high-quality cooking spray.  
2. Pulse the oats in a blender until a flour-like consistency is formed. 
3. Whisk the dry ingredients together in a large mixing bowl until smooth. 
4. Then, in a separate large bowl, combine the nut butter and maple syrup (or honey) until they are smooth and creamy. 
5. Next, whisk together the eggs, non-dairy milk, and vanilla in a large measuring cup Working in batches, combine ⅓ of the dry ingredients and the egg/milk mixture into the large bowl of nut butter and maple syrup.
6. Repeat the process until all of the ingredients have been combined and a cake-like batter is formed. 
   
   
   
   
7. To finish, fold in the chocolate chips, and spoon the batter into the muffin pan. 
8. Bake 18-22 minutes or until the center of your muffins comes out clean with a toothpick. Let them cool completely on a wire rack on the counter before serving. 
   

Flourless Chocolate Chip Protein Muffins

Stand Mixer Option 

For a more hands-off recipe, we also tested these muffins with a hand mixer! Here’s what to do: 

1. Beat the nut butter and maple syrup with a paddle attachment. 
2. Then, at a low speed, slowly add the flour mixture alternately with the egg mixture. Make sure to begin and end with the flour mixture, and mix until the ingredients are just combined. You do not want to overmix your batter! 
3. Spoon the batter into the prepared muffin pan, and bake at 350° Fahrenheit for 18-22 minutes. Remove them from the oven, and let your muffins cool completely before serving. 

Secret Muffin MakingTips & Tricks

To become a true muffin-making pro, be sure to follow our tried and tested baking tips to ensure your healthy protein muffins are jaw-droppingly delicious every single time. 

Use Oat Flour. To speed up the preparation time, opt for gluten free oat flour instead of whole oats. Just be sure to measure the weight of the flour to match the weight of the oats. (You’ll need around 195 grams.) 

Use Room Temperature Ingredients. When used at room temperature, the eggs and milk will form an emulsion that helps to trap air and create the light, fluffy texture we’re used to. 

Don’t Overmix. We know it can be tempting to continue to stir your batter once the ingredients are combined, but just trust us, okay? Doing so will only result in dense, thick muffins. Instead, stop mixing as soon as the ingredients are combined. 

Don’t Overbake. It’s likely that these muffins will be done baking before they look completely finished. So, be sure to test them with a toothpick! 

Storage & Freezing Options

One of our favorite things about this recipe is that it’s perfect for meal prep! Once baked, they can be stored for a long time, making them great for busy weeks. However, you might need to hide them from the rest of your family to do so, because they tend to go fast! 

Fridge: Store leftover muffins in an airtight container in the fridge for 1-2 weeks. 

Freezer: For longer-lasting protein muffins, place them in an airtight container or sealable bag in the freezer for up to 4 months! 

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