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Protein Muffins Double Chocolate Protein Muffins - Rich, Moist, and Satisfying

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 servings

Ingredients
  

  • 1 cup oat flour (or finely ground rolled oats)
  • 3/4 cup whey or whey-casein blend chocolate protein powder
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup brown sugar or coconut sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine salt
  • 2 large eggs, room temperature
  • 3/4 cup plain Greek yogurt (2% or nonfat)
  • 1/2 cup unsweetened almond milk (or dairy milk)
  • 2 tbsp neutral oil (avocado or light olive) or melted coconut oil
  • 1 tsp vanilla extract
  • 1/2 cup mini dark chocolate chips (plus extra for topping, optional)

Instructions
 

  • Prep the pan: Heat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease.
  • Mix dry ingredients: In a large bowl, whisk oat flour, protein powder, cocoa, sugar, baking powder, baking soda, and salt until no clumps remain.
  • Add wet ingredients: Whisk in eggs, Greek yogurt, milk, oil, and vanilla. Stir until just combined. The batter will be thick but scoopable.
  • Fold in chocolate: Gently fold in the mini chocolate chips. Do not overmix.
  • Fill the cups: Divide batter evenly among the muffin cups. Sprinkle a few extra chips on top if you like.
  • Bake: Bake 15–18 minutes, or until the tops are set and a toothpick comes out with a few moist crumbs (not wet batter).
  • Cool: Let muffins cool in the pan for 5 minutes, then transfer to a rack to finish cooling.