This chocolate chip protein muffin recipe has a standout ingredient that make them super moist. Trust me when I say – you’d never expect this ingredient, but it’s really really good.
Why you’ll love it
Because even though it’s made with protein powder, you would never know! It’s so moist and delicious. At 61 calories per muffin and less than 4 net carbs per serving, they also provide all the comfort you want from a delicious treat without the extra carbs and sugar! Try it once and you’ll be hooked. I’m just warning you!
Stand out ingredients
There’s a reason why this recipe isn’t dry or hard. It’s got a secret ingredient that adds the perfect amount of moisture – Sugar & Fat Free Instant Pudding Mix! Yes, I’m telling you this stuff makes your final product taste like it just rolled out of a bakery.
The other stand out ingredient is the chocolate chips that I use. Lily’s Sugar Free Chocolate Chips is the only brand I know that makes a chocolate chip that tastes great but isn’t made with added sugar. For those of you who love sweet treats but you’re trying to eat better, there’s no better choice in my opinion.
What you’ll need for these chocolate chip protein muffins
- Fat free, sugar free Instant Pudding Mix (<-trust me on this!)
- Chocolate protein of choice – I recommend a Trutein protein (chocolate peanut butter cup or dark chocolate flavor), This is one of my favorite brands to bake with because of the fine texture and flavor!
- Almond milk & eggs – you can use any kind of milk you want, I just prefer non-dairy.
- Greek Yogurt – I recommend Fage 0%. It’s just the best.
- Lily’s Sugar Free Chocolate Chips – these are my absolute favorite!
- Coconut flour, baking powder, stevia, salt
How to make chocolate chip protein muffins
Mix the dry ingredients together (except the chocolate chips).
In a separate bowl, mix the yogurt and eggs really well so there’s no clumps!
Now add the wet ingredients to the dry ingredients along with the chips and give it a good stir. Add more milk as needed to get a smooth texture (but not runny).
Give the batter a taste and see if you want it to be sweeter. If so, try adding one or two stevia sachets (don’t add more than one or two at a time or you may make it too sweet!)
Now add the chocolate chips and salt 🙂 #bestpart
The last step is to add your mixture to whatever kind of baking vessel you prefer. You can do muffins, a loaf, or even donuts!
Bake at 400 for about 20 minutes and let cool (if you can stand to wait).
Can this chocolate chip protein bread be frozen?
It can, and if you’re like me and can’t stop eating it, I actually recommend that you do freeze it. It will stay fresh for up to 3 months in the freezer, or just 5 days at room temperature (in sealed tupperware).
How not to muck it up?
Don’t use egg whites for this. Use the whole egg or it might be too dry. Also, don’t skip the pudding mix. It really makes the difference.
What else should you try?
Well if you’re a fan of protein powder and you want to have more making adventures, try this chocolate zucchini protein muffin recipe, or straight up chocolate protein pancakes. Oh, there’s even protein crepes and low carb chocolate truffles, too!!!
Are we connected yet?
If you make a recipe from this collection, share a photo on Instagram and tag me! I’d be happy to share it 🙂
- 1/4 c coconut flour
- 1/2 package of Fat Free, Sugar Free Instant Pudding Mix
- 1/3 cup chocolate protein powder
- 1 tsp baking powder
- 3 eggs
- 1/2 a small container of Fage 0% Greek Yogurt (about 85 grams)
- 2 stevia sachets
- 1/4 cup Lily's Sugar Free Chocolate Chips
- pinch of salt
- Mix the dry ingredients together (except the chocolate chips)
- In a separate bowl, mix the eggs and yogurt really well.
- Now add the wet ingredients to the dry ingredients along with the chips and give it a good stir.
- Add more milk as needed to get a smooth texture (but not runny).
- Give the batter a taste and see if you want it to be sweeter. If so, try adding one or two stevia sachets (don’t add more than one or two at a time or you may make it too sweet!)
- Now add the chocolate chips and salt 🙂
- The last step is to add your mixture to whatever kind of baking vessel you prefer. You can do muffins, a loaf, or even donuts!
- Bake at 400 for 20 minutes.
- To make these muffins vanilla flavor - just add vanilla protein instead of chocolate. You can also add 1/2 a teaspoon of vanilla extract to add to the flavor (optional).
- If you choose to add stevia, do it one sachet at a time and taste how sweet it is. Remember, the melted chocolate chips will also sweeten the end result, too!
- Don't have 3 eggs? You can get away with 2 and 2 tablespoons of egg whites.
- You can make this recipe in a muffin, donut or loaf depending on the baking vessel you choose.
Nutrition InformationYield 12 Serving Size 1 muffin
Amount Per Serving Calories 61Total Fat 2.8gCarbohydrates 5.7gNet Carbohydrates 3.6gFiber 2.1gSugar 1gProtein 5g