Chocolate protein muffin recipe (healthy low carb!)

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Before I started low-carb a few years ago, one of my favorite things in the world was cafe latte and breakfast muffins. In college, this is my favorite study snack-no wonder I have no energy.today’s Double Chocolate Egg White Muffin Recipe Inspired by those memories…but healthier.

Since then, such a big change has taken place.But even now-for many years, two children, and later in business-enjoying muffins with a steaming cup of keto coffee is a treat Perfect. Except these days, either Keto Blueberry Muffins or Low-carb protein muffins.

I don’t want to choose between chocolate meringue muffins and chocolate chip Protein muffins, so this recipe is both. Double Chocolate Egg White Muffins!And i think much better Eat them after I ate them in those cafes.

What are protein muffins?

Protein muffins add a source of protein and can usually replace some conventional flour in traditional recipes.

Some protein powder muffin recipes use ingredients such as Greek yogurt, oatmeal, banana or gluten-free flour, but this recipe uses low-carb ingredients to keep them higher in protein and lower in sugar!

The ingredients you need

This section explains how to choose the best ingredients for a healthy protein muffin, the role of each ingredient in the recipe, and alternative options. For measurement, please refer to the recipe card below.

• Besti Monk Fruit Allulose Blend – Lock in moisture and keep these muffins moist and sugar-free! If you must, you can make them with another sweetener, but be aware that they will become drier.
• The wholesome yum almond flour – Another natural source of protein, making this recipe gluten-free. Fine grinding provides a texture closer to traditional flour! Avoid using almond flour or coarser almond flour brands.
• Collagen powder -If you have seen mine Protein Cookie Dough Bites or Peanut Butter Protein Cookies, You know I really like using collagen powder in low-carb recipes. This neutral powder can also make moist cake muffins. I prefer it to whey protein powder, but technically, any unflavored protein powder can be used in this recipe.
• cocoa powder – A must-have for simple chocolate meringue muffins! Compared with the use of melted chocolate, cocoa powder imparts a richer chocolate flavor. Make sure it is not sweetened, I usually recommend Dutch processed cocoa powder, which is not that bitter.
• baking powder – Help the muffins to rise. Make sure it is fresh for best results. Don’t use baking soda, it’s different, it will produce bitter and unfavorable results.
• sea ​​salt -Balance the sweetness of muffins.
• coconut oil – Keep the muffins moist. You can also use butter or ghee. I do not recommend replacing avocado oil with liquid oil, as this will change the texture of the final result.
• Unsweetened almond milk – Help the batter to reach the correct consistency.Feel free to replace with your favorite Keto Milk, Or make Homemade almond milk. Make sure it is at room temperature to avoid the coconut oil from solidifying during mixing.
• Egg – For the same reason as almond milk, use whole large eggs at room temperature. Flax Eggs It may be applicable to the eggless option, but I have not tested this to confirm.
• Vanilla extract – Use the highest quality vanilla as much as possible.
• Sugar Free Chocolate Chips – Turn these into chocolate chip protein muffins! You can also use chopped sugar-free dark chocolate bars.

How to make protein muffins

This section shows how to make protein breakfast muffins with step-by-step photos and detailed information about the technology. For complete instructions, see the recipe card below.

• Mix the dry ingredients. In a large bowl, mix almond meal, besti, cocoa powder, baking powder, salt and protein powder.
• Add wet ingredients. Add melted coconut oil and almond milk, then add eggs and vanilla. Fold the chocolate chips.

• scoop. Transfer the muffin batter to the lined muffin tin and fill the cup evenly. If needed, add extra chocolate chips on top.
• bake. Bake until the inserted toothpick is clean. Let the muffins cool on a cooling rack for the best texture.

Tips for the best high-protein muffins

Baking with protein can produce different results than recipes using traditional flour, so follow these tips for best results.

• Expect a thick batter. It will be thicker than traditional muffin recipes, but this is normal.
• Use the correct sweetener. To avoid eating dry muffins, use allulose-based sweeteners, such as The best thing, Rather than sugar alcohols such as erythritol. (Most brands of monk fruit and stevia are also based on erythritol. Besti is not, and can keep baked goods moist.)
• Cool completely. The texture is better this way, but you can easily heat them later.
• Add chocolate chips to the batter with On top. This is optional, but makes them look particularly beautiful.

Frequently asked questions

Answer some quick common questions…

Are protein muffins good for you?

Not all simple protein muffin recipes are right for you, because they may still contain added sugar or starch that you might want to avoid.but These Low-carbohydrate protein muffins are definitely good for you. They contain no sugar, grains or artificial ingredients.

How to moisten egg white muffins?

You can take the following measures to keep the muffins moist:

• Use enough fat. Fat increases moisture and makes muffins more satisfying.
• Use the best sweeteners. Best sweetener Help muffins retain moisture.
• Choose a better source of protein. A protein source rich in collagen makes the recipe more chewy and rich, rather than dry or springy.

Can I use whey to make egg white muffins?

Whey is a common ingredient choice for protein powder muffins, but its flavor or texture is not the best. I recommend collagen for better results! However, if you have whey, you can still try these.

Can I use coconut flour?

sorry, we do not have that. The properties of coconut flour are too different from almond flour and cannot be replaced. If you are allergic to nuts, sunflower seed powder may be effective, but the taste and texture will be different.

Storage instructions

Store muffins on the counter for a few days or in the refrigerator for 7 to 10 days.

Can you freeze protein muffins?

Yes, you can! Cool completely, then cover tightly and freeze for up to 1 month.

It is best to reheat it later (in a microwave or warm oven), but they will be delicious anyway.

More protein powder desserts

Want to add more protein to your snacks? Try these recipes!

Reader’s favorite recipe

The recipe is stuck below! Readers who created this content also viewed these recipes:

Chocolate protein muffin recipe (healthy low carb!)

A healthy low-carb protein muffin recipe in just 10 minutes of preparation time! These simple protein powder muffins are moist, rich, and super chocolate.

Preparation time 10 minute

Cooking time 25 minute

total time 35 minute

raw material

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instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

1. Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Combine the muffin pan with 12 Parchment liner or Silicone muffin lining.

2. In a large bowl, whisk together almond flour, sweetener, cocoa powder, collagen, baking powder, and sea salt.

3. Add melted coconut oil and almond milk. Add eggs and vanilla. Finally, fold the chocolate chips. (If you want, you can reserve 1/4 cup of chocolate chips to add on top.)

4. Scoop the batter evenly into the muffin cup, almost full. If you kept some chocolate chips in the previous step, sprinkle them on top and gently press into the batter.

5. Baking about 25 minutes, Until the top edge is slightly darkened and the inserted toothpick is clean.

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Recipe notes

Serving size: 1 muffin

nutrient content

The amount per serving. The amount in the formula description above.

Calories 233

fat 20 grams

protein 10gram

Total carbohydrates 10gram

Net carbohydrates 5 grams

fiber 5 grams

sugar 0 grams

The nutrients are provided out of courtesy. Have questions about the calculation or why are you getting different results?Please see our Nutrition policy.

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