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My Protein Muffins Are Moist, Cakey, And Chocolaty Without Refined Sugar
These protein muffins are my double chocolate take on the ones I loved with a latte back in college. Back then, one of my favorite things in the world was a coffeehouse latte and a sugary muffin for breakfast (um, no wonder I had no energy). Like my low carb blueberry muffins, today’s double chocolate protein muffin recipe is inspired by those memories. But here’s why this one is better:
- Super moist, cakey crumb – Protein powder can dry out baked goods, but not here! I used a combination of collagen, almond flour, coconut oil, and Besti to keep the texture soft and moist. Say no to dry or rubbery protein muffins. Just no.
- Rich, double chocolate flavor, with other variations – I didn’t want to choose between chocolate protein muffins and chocolate chip protein muffins, so this recipe has both: deep chocolate flavor in the crumb and melty pockets throughout. But I’ve included other flavor options below.
- Easy one bowl recipe – This batter comes together without a mixer or a pile of dishes.
- High protein, low carb – My protein muffin recipe has 10 grams of protein and just 5 grams net carbs in each one, and no refined sugar. Plus, they’re gluten-free and dairy-free.
If you miss that coffeehouse muffin-and-latte combo like I do, these high protein muffins give you the same rich chocolate vibe. Except with ingredients and macros that can actually be a balanced, healthy breakfast (or snack).
Make them with me, and pair one with my protein coffee if you want an extra protein boost!
“OMG! I cannot wait to get up every morning and have one of these with coffee. That is my breakfast. They put me in such a good mood. I make two dozen at a time and freeze them. And then I microwave it for 20 seconds. In love with a protein muffin. Thank you so much for this recipe. So chocolatey.”
-Marilyn
Ingredients & Substitutions
Here I explain the best ingredients for my protein muffin recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Collagen Protein Powder – This is my first choice for the moist, cakey texture in this recipe, and it’s what makes these high protein muffins. (I love collagen for protein cookie dough and protein cookies, too!) Whey protein powder can work, but is a little less forgiving with dryness, so be extra careful not to overbake. Other protein powders absorb liquid differently and create different textures, so I can’t guarantee they would work well.
- Wholesome Yum Blanched Almond Flour – I use this instead of the white, wheat, or oat flour I’ve seen in most other protein muffin recipes, because it’s low carb, gluten free, and provides some extra protein. Some brands can be too coarse, but this one I use is super-fine, so the muffins have a more delicate crumb and don’t turn out grainy. I don’t recommend coconut flour as a 1:1 swap here, because it’s much more absorbent and makes this batter too dry.
- Besti Monk Fruit Allulose Blend – Locks in moisture, so these high protein muffins stay moist and sugar-free! You can make them with another sweetener if you must, but know that they will turn out more dry. Avoid liquid options, such as maple syrup or honey, because the batter consistency will change too much.
- Cocoa Powder – I use and recommend unsweetened Dutch processed cocoa like this for a deeper chocolate flavor with less bitterness.
- Coconut Oil – For moisture and richness. You can also use butter or ghee. I don’t recommend substituting liquid oils, such as avocado oil, as this will change the texture of the protein muffins more.
- Almond Milk – Thins out the batter. Feel free to substitute any milk you like. I’ve had success with regular dairy milk here, too.
- Eggs – Use whole, large eggs, or you can substitue flax eggs if needed.
- Baking Powder (for lift), Sea Salt (for balance), & Vanilla Extract (for flavor)
- Chocolate Chips – I use these sugar-free ones, and they give you the second half of the double chocolate situation. I fold most into the batter, but reserve a few for the tops.
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How To Make Protein Muffins
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the dry ingredients. In a large bowl, stir together the almond flour, Besti, cocoa powder, collagen protein powder, baking powder, and sea salt until evenly combined.
- Add the wet ingredients. Stir in the melted coconut oil and almond milk, then whisk in the eggs and vanilla. Fold in the chocolate chips last. I whisk the eggs in after the oil and milk, as they don’t scramble from the hot coconut oil this way.
- Fill the muffin cups. Divide the batter evenly among 12 lined muffin cups, filling them almost full. If you reserved some of the chocolate chips, press them gently into the tops.
- Bake the protein muffins. They’re ready when a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let them cool for the best texture.
My Recipe Tips
- Whisk the dry ingredients really well. Cocoa powder and protein powder both like to clump. I like to mix them with a whisk to help break everything up. You can also use a sifter like this if you want to be extra sure.
- Use room temperature ingredients. This helps make a smooth, evenly mixed batter.
- The right sweetener is key for the best texture. I mentioned this, but can’t emphasize enough: Besti sweetener is what makes these muffins so moist. The only alternative that works the same way is plain granulated allulose sweetener, but you’d need more of it to get the same sweetness.
- Expect a thick batter. Think scoopable, not pourable. It’s much thicker than a traditional wheat-flour muffin batter, but resist the urge to thin it out!
- Don’t forget the muffin liners (and get the right ones). This protein muffin batter can stick to a bare pan or basic paper liners. I use these parchment muffin liners with this muffin tin for cleaner release.
- Be careful not to overbake. This is always important, but especially with high protein baking! These high protein muffins can go from moist to dry pretty quickly. I start checking toward the early end of the bake time and pull them as soon as a toothpick comes out clean. A few extra minutes can make a noticeable difference in how they taste.
- Let them cool to set the inside before eating. The crumb sets as the muffins cool, so I let them come to room temperature. You can always warm one again later if you prefer it warm.
Protein Muffins (Double Chocolate, No Sugar)
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My protein muffins are super moist, rich, and double chocolate with melty chocolate chips and no refined sugar. Easy to make in one bowl!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 12 parchment paper liners or silicone muffin liners.
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In a large bowl, stir together the almond flour, Besti, cocoa powder, protein powder, baking powder, and sea salt.
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Stir in the melted coconut oil and almond milk. Whisk in the eggs and vanilla. Fold in the chocolate chips last. (If you'd like, you can reserve 1/4 cup of the chocolate chips to add on top.)
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Scoop the batter evenly into the muffin cups, filling almost full. If you reserved some chocolate chips in the previous step, sprinkle them on top and press gently into the batter.
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Bake for about 25 minutes, until the tops are slightly darker on the edges and an inserted toothpick comes out clean.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 muffin
- Tips: Check out my recipe tips above to help you get the right batter consistency, clean release, and most importantly, the best texture.
- Variations: See my variations below for vanilla, blueberry, banana, and pumpkin options.
- Storage: Keep the muffins in an airtight container on the counter for up to 3-4 days. You can also refrigerate them for up to a week, but they dry out more that way.
- Reheat: If you like a warm muffin, you can reheat these briefly in the microwave or oven. I like to add a little butter on top so they don’t dry out.
- Freeze: Cool completely, wrap tightly, and freeze for up to 3 months.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Protein Muffin Recipe
Flavor Variations
Want to change up the flavor? Since cocoa powder affects both the sweetness and texture of the batter, I make a few other adjustments when I want protein muffins that aren’t chocolate:
- Vanilla – Replace the cocoa powder with 1/2 cup additional almond flour, reduce the Besti to 1/2 cup and the almond milk to 1/3 cup, and increase the vanilla extract to 2 teaspoons. You can keep the chocolate chips or leave them out, up to you!
- Blueberry – I make blueberry protein muffins the same as the vanilla version above, except I add 3/4 cup of blueberries (surprise, I know) and use 1 teaspoon of vanilla. If using frozen berries, I recommend adding them straight from the freezer without thawing, or they’ll bleed into the batter during baking.
- Pumpkin – Replace the cocoa powder with 1/2 cup additional almond flour, reduce the Besti to 1/2 cup, and replace the almond milk with 3/4 cup pumpkin puree. Add 1/2 tablespoon of pumpkin pie spice. You can also make my almond flour pumpkin muffins instead.
More High Protein Recipes
If you’re looking for more ways to add protein to your meals and snacks, try one of my other high protein recipes next:
169 Comments
Alexandra
0I followed the recipe exactly, but made them in a donut pan instead. They came out great!
Brandon Castro
0Thank you, I like this link .. because I want eat free gluten
Brittney H
0Just wondering if there is a way to make these lower in fat! They sound amazing.
Maya | Wholesome Yum
0Hi Brittney, Sorry, this is a low carb recipe and isn’t low fat.
Joanna Irvin
0Hi Maya, I have enjoyed some of the recipes so far. For this recipe, it calls for collagen peptides. I have Bulletproof Collagen Protein Powder. Is it okay to substitute in place of the peptides and if so, should I alter the recipe in any way?
Maya | Wholesome Yum
0Hi Joanna, I haven’t tried it, but in theory it should work.
Julee
0What a great chocolate fix. I happened to have Birch granular xylitol sweetener and used it. (I’m in the process of trying different sweeteners)- They are lighter than I expected and deliver deep chocolate flavor. I look forward to having these to share with my company who are not lo-carb but they are choco-holics! I think they will love them.
Marilyn Brennan
0Fabulous snack or that something extra to make a meal more filling. I love to keep these on hand in my freezer to take out as needed.
Judy
0Hi, I made these and they came out great but this is what I did..I did not use any collegian peptide. I followed it except for these differences…
I used MCT OIl for coconut oil. I added 1/3 cup of organic honey. I used 1/2 cup sugarfree chocolate chips and 1/2 cup walnuts. I used unsweetened almond/coconut milk. I had to cook them 5 mins longer but they are great.
Shannon Jacobson
0These tasted more like bran muffins than double chocolate. Will not make these again.
Bobbi J Flowers
0As a person who is allergic to coconut, can coconut oil be substituted with butter in your recipes? I leave alone any recipe with coconut flour. Thank you for your time.
Daniela
0I swapped out the coconut oil for butter. I haven’t made them with coconut oil so I can’t compare, but mine turned out soooo good!
Maya | Wholesome Yum
0Hi Bobbi, It depends on the recipe. Usually you can, but it’s best to ask for each one just in case. In these muffins either one will work.
Vicki Gambrell
0Can you use a multi-collagen protein powder?
Maya | Wholesome Yum
0Hi Vicki, Yes, that should work fine!
Marlien
0Great recipe! Tastes just like the best chocolate cake. I used coconut oil spray and a nonstick ceramic muffin pan instead of muffin papers. Worked out great, slightly chewy on the outside.
Maya | Wholesome Yum
0I am so happy to hear that, Marlien! Thank you!
Diane Kimes
0Can you use butter and milk instead of almond milk and coconut oil? Those aren’t things I usually have on hand, nor do I really want to use them for anything else, so fingers crossed…
Maya | Wholesome Yum
0Hi Diane, Yes, that should work fine!
Tracy
0What type (brand) of chocolate chips did you use? I have loved every recipe of yours that I have tried
Maya | Wholesome Yum
0Hi Tracy, I use these.
Nancy Nakae
0Hi! Can I leave out the collagen? Thanks!
Maya | Wholesome Yum
0Hi Nancy, No, sorry, that’s an important aspect of the recipe.
Heidi
0Does the collagen affect the way that the muffins stay together or the net carb count? Why are they important to the recipe? I don’t have this product and I’m not sure I’m comfortable using it, but my husband really wants some chocolate muffins.
Melissa
0Hi Heidi, The collagen affects the nutrition of the recipe. The carb count will remain the same, but it does add quite a bit of protein to the recipe (hence the name, hehe ). Enjoy!
Debbie
0Can you use whey protein powder instead of collagen peptides?
Alayssia Brown
0Hi Debbie, did you try? If so how did they turn out? I’m looking to make some with my whey protein powder! Thanks
Wanda
0Alayssia Brown, Yes it worked with Whey Protein Powder. so yummy.
Valerie
0Can you use the Keto MCT oil Powder instead of the Collegon Peptides?
Maya | Wholesome Yum
0Hi Valerie, MCT oil powder has different properties, so the texture would be quite different. I haven’t tried to say for sure if it would work.
Maya | Wholesome Yum
0Hi Debbie, Sorry, I haven’t tried that, so can’t say for sure.