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Double Chocolate Chip Greek Yogurt Protein Muffins Recipe

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3.9 from 68 reviews

  • Author: Ava
  • Total Time: 33 minutes
  • Yield: 12 servings
  • Diet: Low Fat

Description

These Double Chocolate Chip Greek Yogurt Protein Muffins are a deliciously rich and healthy treat, packed with protein and wholesome ingredients. Made with whole wheat flour, cocoa powder, and chocolate protein powder, these muffins combine the indulgence of chocolate with the nutritional benefits of Greek yogurt and monk fruit sweetener, perfect for a post-workout snack or a guilt-free dessert.

Ingredients

Dry Ingredients

  • 1 cup whole wheat flour
  • 1/2 cup chocolate protein powder
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 1/2 cups plain Greek yogurt
  • 1/2 cup unflavored coconut oil (like Carrington Farms), melted or softened
  • 1/3 cup granular monk fruit sweetener (like Lakanto or Whole Earth)
  • 2 eggs
  • 1 teaspoon vanilla extract

Mix-ins

  • 3/4 cup no sugar added chocolate chips (like Lily’s)

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit. Prepare a cupcake pan or muffin tin by lining it with paper liners or silicone baking cups, then set it aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the whole wheat flour, chocolate protein powder, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined. Set this mixture aside.
  3. Combine Wet Ingredients: In a large mixing bowl, whisk together the plain Greek yogurt, eggs, unflavored coconut oil, granular monk fruit sweetener, and vanilla extract until smooth and mixed thoroughly.
  4. Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients using a rubber scraper. Stir gently until just combined; the batter will be very thick, similar to brownie batter. Take care not to overmix.
  5. Fold in Chocolate Chips: Once the batter is combined, gently fold in the no sugar added chocolate chips ensuring they are evenly distributed throughout the batter.
  6. Fill Muffin Cups: Spoon the batter into the prepared muffin pan, filling each cup fully to ensure a nicely rounded top.
  7. Bake Muffins: Place the muffin tin in the oven and bake at 400 degrees Fahrenheit for about 18 minutes. To check doneness, insert a toothpick into the center of a muffin; if it comes out clean and crumb-free, the muffins are ready.
  8. Cool and Serve: Remove the muffins from the oven and allow them to cool for 10-15 minutes before serving. This rest time helps them set and develop flavor.

Notes

  • Do not overmix the batter; a thick consistency is expected and overmixing can make muffins tough.
  • Use room temperature eggs and yogurt for better batter consistency.
  • You can substitute coconut oil with another mild-flavored oil if preferred.
  • These muffins freeze well; store in an airtight container and thaw before eating.
  • To make them vegan, consider using flax eggs and a plant-based yogurt, but protein values may vary.
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/double-chocolate-chip-greek-yogurt-protein-muffins-recipe/