Refined Sugar Free Protein Chocolate Chip Muffins

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These protein chocolate chip muffins are equally as delicious as they are nutritious. Packed with protein, refined sugar free, flourless and gluten free, these are perfect for a quick snack, post workout bite or even breakfast!

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I have some form of these protein chocolate chip muffins everyday. You can make them in the beginning of the week and keep them in the fridge or freezer. Then all you have to do is heat them in the microwave or air fryer whenever you want one. It’s great to have these on hand since they are a quick, healthy snack option!

Whether you have a busy work schedule, have kids to run around after or need a quick pre or post workout snack, you will love these. Great tasting and packed with protein and nutrients, these protein chocolate chip muffins are a must make.

They can help to balance blood sugar and keep you full between meals throughout the day since it’s something you can grab quickly if you don’t feel like cooking right that second. Having them on hand usually keeps me from grabbing a snack that is higher in sugar or that doesn’t have the best ingredients.

You can even substitute many of this recipe’s ingredients to fit your own preferences and dietary needs, which you can see in my notes below!

Ingredients:

Rolled oats – You can buy or make your own. I use these One Degree Organic Oats that are organic, gluten free and glyphosate free. Blend them until they’re a super fine texture.

Bananas – Fresh or frozen (thawed) will work. Bananas that are yellow with black spots will provide a sweeter result.

Sugar – Coconut sugar is a what I usually use. It’s a great refined sugar free option. This could also be substituted for honey or maple syrup.

Vanilla – Extract or paste

Skyr or Greek yogurt – High in protein! I use fat-free skyr, but lowfat or full fat work as well. This can be substituted for coconut or dairy free yogurt, although will be lower in protein.

Eggs – pasture raised if possible

Coconut oil – make sure to melt it if it’s solid so that it mixes in properly. This can also be subbed for ghee or butter.

Protein powder – I like using a combination of unflavored whey isolate and casein, but feel free to use your favorite flavored or unflavored variety of protein.

Leaveners – Baking powder and baking soda

Sea salt

Chocolate chips – I like the dark chocolate ones from the brands Enjoy Life or Hu Kitchen

Optional: Cinnamon, flakey salt, collagen powder

Equipment:

• Mixing bowls – 2 medium bowls, one for dry ingredients and one for wet ingredients – Another option is throwing everything in a high speed blender, such as a Vitamix
  
• Measuring cups and spoons
  
• Muffin/Cupcake tray
  
• Muffin/Cupcake liners – I like using reusable silicone ones
  

How to make protein chocolate chip muffins:

1. Preheat the oven to 350°F.
   
2. Line a muffin/cupcake tray with muffin/cupcake liners.
   
3. Mash the bananas in a bowl. Then add the rest of the wet ingredients, mixing well.
   
4. Mix the dry ingredients together in a separate bowl.
   
5. Then add the dry ingredients to the wet, mixing until just combined.
   
6. Fold the chocolate chips into the batter. Then add flakey salt on top of each muffin before baking (this is optional, but I add this to most of my desserts these days – it’s a game changer!)
   
7. Bake the muffins for 20 mins.
   
8. Let cool and then serve or store in the fridge or freezer.

Tips for the best results:

It’s best to bring the ingredients to room temperature first before combining them, notably the eggs and greek yogurt. This is to prevent the coconut oil from re-solidifying.

Thaw the bananas if you choose to use frozen!

Mix the wet and the dry ingredients separately first and then add them.

Be careful not to overmix the final batter.

Fold in the chocolate chips at the end. The suggested amount is only a guideline. Measure with your heart is what I always say.

This recipe is pretty forgiving if you want to add a little more or less of something! It’s rare to get a bad result and I have played around with many of the ingredients.

Storage/Freezing:

These can be stored in an airtight container in the fridge for 4 days or in the freezer for up to 6 months.

I personally freeze a batch at the beginning of the week so that I can pull them out as needed. I throw them in silicone storage bags. You can thaw in the fridge before eating or microwave/airfry them to defrost in a pinch.

These protein chocolate chip muffins are amazing served warm so I highly recommend heating them before eating! I like to add some almond butter and yogurt on top and eat it like a dessert!

So will you be trying these?!