Double Chocolate Protein Muffins

These double chocolate protein muffins are made with whole wheat flour, protein powder, no oil and butter and minimal sugar to make delicious lightened up breakfast treats.

Course Breakfast

Cuisine Cake

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins (depending on size)

Calories 141kcal

Author Melissa Rose

Ingredients

1 cup whole wheat flour
½ cup unsweetened cocoa powder I use Nestle
½ cup chocolate protein powder I use It Works Chocolate Profit
½ cup light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ cup light vanilla yogurt
2 large eggs
1 cup milk I used 1%
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips

Instructions

Preheat oven to 375℉ and place about 16 cupcake liners into muffin tins.
In a large bowl, combine whole wheat flour (1 cup), unsweetened cocoa powder (½ cup), chocolate protein powder (½ cup), light brown sugar (½ cup), baking soda (1 teaspoon), and baking powder (1 teaspoon).
In a separate large bowl, whisk together the light vanilla yogurt (½ cup), eggs (2 large), milk (1 cup), and vanilla extract (2 teaspoons).
Using a spatula, fold the wet ingredients into the dry ingredients and only stir until the dry ingredients disappear and are incorporated into the batter. It is important to mix this by hand (and not a electric mixer) to prevent from overmixing. If your batter looks dry, add more milk (one tablespoon at a time) until it reaches the consistency of muffin batter. Gently fold in semi-sweet chocolate chips (1 cup) until evenly dispersed.
Scoop about 3 tablespoons of batter into each muffin tin and gently tap the muffin tin on the counter to smooth out the tops of the batter.
Bake at 375℉ for 16-20 minutes or until fork comes out clean. Overbaking can result in dry & hard muffins, so watch the oven closely around the 15 minute mark.
Once baked, allow the muffins to cool on a wire rack for 5-10 minutes before removing from the pan. These are best enjoyed warm, so dig right in!

Nutrition