Description
These Double Chocolate Chip Greek Yogurt Protein Muffins are a delicious and nutritious treat, combining the rich flavors of cocoa and chocolate chips with the added protein boost of Greek yogurt and chocolate protein powder. Perfect for a healthy breakfast or snack, these muffins are moist, satisfying, and low in sugar thanks to monk fruit sweetener.
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)
- 1/3 cup granular monk fruit sweetener (like Lakanto or Whole Earth)
- 2 eggs
- 1 teaspoon vanilla extract
Add-ins
- 3/4 cup no sugar added chocolate chips (like Lily’s)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400 degrees Fahrenheit. Line a cupcake pan or muffin tin with paper liners or silicone baking cups to prevent sticking, and set aside.
- 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.
- 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 fully incorporated.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients using a rubber scraper. Stir gently to combine; the batter will become very thick, resembling brownie batter. Avoid overmixing to ensure tender muffins.
- Fold in Chocolate Chips: Once the batter is combined, gently fold in the no sugar added chocolate chips to distribute evenly throughout the batter.
- Fill Muffin Cups: Spoon the thick batter into the prepared muffin cups, filling each cup completely for full, hearty muffins.
- Bake Muffins: Bake the muffins in the preheated oven at 400 degrees Fahrenheit for approximately 18 minutes. Test doneness by inserting a toothpick into the center of a muffin; it should come out clean and crumb-free.
- Cool and Serve: Remove muffins from the oven and allow them to cool in the pan for 10-15 minutes before enjoying to ensure they set and are easy to remove from the pan.
Notes
- The batter will be thick, almost like brownie batter, which is normal for these muffins.
- Do not overmix the batter to avoid dense muffins.
- You can substitute coconut oil with melted butter or another neutral oil if preferred.
- If you don’t have monk fruit sweetener, a low-glycemic sweetener like erythritol can be used.
- For a dairy-free option, use a vegan yogurt and egg substitute, but texture may vary.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
