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Protein chocolate chip muffins on a plate

Protein Chocolate Chip Muffins

These protein chocolate chip muffins are equally as delicious as they are nutritious. High protein, refined sugar free, flourless and gluten free, these are great for a quick snack or even breakfast!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 18
Course: Breakfast, Dessert, Snack
Calories: 138
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups rolled oats*
  • 1/3 cup coconut sugar or honey, maple, cane sugar
  • 1/2 cup unflavored protein powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 2 ripe bananas fresh or frozen (thawed)
  • 1 tsp vanilla extract or vanilla bean paste
  • 1 cup skyr/greek yogurt
  • 2 eggs
  • 2 tbsp coconut oil melted
  • 1/3-1/2 cup chocolate chips
  • 1 tsp cinnamon optional
  • 1 scoop/tbsp collagen powder optional
  • pinch flakey salt for the top

Method
 

  1. Preheat the oven to 350°F. Line a muffin tray with silicone or paper cupcake liners.
  2. Add the rolled oats to a blender and blend on high until they are a fine powder. (You just made oat flour!)
  3. Add the oat flour, coconut sugar, protein powder, baking powder, baking soda and salt (opt: collagen and cinnamon) to a medium bowl and mix the dry ingredients until well combined.
  4. In a separate medium-large bowl, peel and mash the bananas. Then add vanilla, greek yogurt, eggs and melted coconut oil and mix the wet ingredients until well combined.
  5. Add the dry ingredients to the wet and mix until just combined.
  6. Fold in the chocolate chips and add the optional flakey salt on top of each muffin.
  7. Bake at 350°F for 20 minutes. Allow to cool and then enjoy. Store in the fridge or freezer.

Notes

*Use certified gluten free oats if needed. You can use store bought oat flour instead if you prefer.
*For the best results, bring the wet ingredients to room temperature before combining.
*These can alternatively be made in a blender. Blend the oats into a fine powder first, then just toss in the rest of the ingredients and blend until a batter forms. Pour into cupcake liners and bake as written.
*The nutrition facts include the optional ingredients (collagen) and 1/2 cup refined sugar free dark chocolate chips.
Macros per muffin: 138 cal, 17g carbs, 5g fat, 7g protein