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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
Susan
0I love that you use collagen protein powder in this recipe! I always stir some into my tea and coffee, and even my yogurt, but never thought to bake with it. I can’t wait to try this recipe.
Liz
0Yum! These were delicious! I love these types of protein muffin recipes! Perfect for a quick and healthy breakfast on busy mornings.
Amanda Dixon
0These muffins are delicious! The extra dose of protein made them nice and filling, and I just loved how chocolatey and moist they turned out.
Heather
0Wow – what a creative way to use protein powder – an excellent breakfast idea or even post workout snack.
Marta
0I don’t know how people can say that keto recipes don’t taste like conventional ones. Well, yes I can. This chocolate protein muffin didn’t taste anything like the conventional recipe. It tasted TONS better. I think these will replace my regular chocolate muffins from now on.
Kendall Boone
0These are amazing…just what my choco crave needed. Thank you.
rebecca
0I’ve used this recipe many times and I love it, today I was feeling ambitious and tripled the recipe….it didn’t turn out whatsoever very dry batter, I had to throw it all out. what did I screw up on? thoughts lol
Wholesome Yum M
0Hi Rebecca, Did you adjust the servings to 36 muffins or mentally scale up as you go? The recipe should work fine when scaled up.
Dani
0This recipe is FANTASTIC! I don’t have any collagen at home, so I made it with a chocolate powdered protein drink (pea protein and whey protein) I had in the cupboard. I cut the choc chips down to ½ cup and added a generous ½ cup of coarsely chopped walnuts. It was hard to add all that coconut oil (fat worries…, I know, old habits die hard) but I figured you had done the experiment and this is what worked, so I did it. I put a walnut half on each “muffin” (ha ha, we all know these are cupcakes…) for decoration.
Despite overcooking them a bit (got lost in a book and lost track of time), they came out great. I had one this AM, and it tasted like a yummy, large, fudgy brownie. This really impressed me, because I’ve never gotten an actual keto brownie recipe to work for me. This would also make a great birthday cake. Because of all the baking powder, they were not overly dense, and each cupcake had a mountain that rose up with the walnut on top–very appealing. Just the thing to grab on my way out the door to work, and feel good that I have this delicious confection to eat while snubbing the donuts people bring in.
For the people who thought this recipe was too dry, it’s important to aerate the almond flour and to use a separate spoon to put into the measuring cup without packing the flour at all. I then sifted all the dry ingredients so that they’d blend well, and whisked them again in the bowl. I think this is why they weren’t dry (in addition to all that coconut oil…).
Jane
0If I wanted to make a vanilla version of these and I have been using whey protein isolate instead of collagen, would I just increase the whey protein the same amount of the cocoa? Not exactly sure how that would work.
Wholesome Yum M
0Hi Jane, I’m not sure how that would work out either. It may be okay, or it may turn out rubbery depending on the brand of protein you are using. The textures can vary a lot. If you are interested, I do have a Chocolate Chip Muffin recipe here that may give you the flavors you are looking for.
Mylene
0Delicious!
Marleigh
0Delicious. I will definitely be making these muffins again.
Sharon Murray
0I was wondering if it would be ok not to add the protein powder to these since I don’t have any right now.
Wholesome Yum M
0Hi Sharon, Yes, you can omit the collagen peptides if you don’t have any.
Jessica
0For all the expensive ingredients, these turned out dry and not as sweet as I would have liked. Any suggestions? The subs I made were plain isopure protein powder and half of the coconut oil was replaced with butter because I ran out. I baked them for 24 mins. Thanks, Jessica.
Wholesome Yum M
0Hi Jessica, Feel free to increase the amount of sweetener to 3/4 of a cup if you prefer your muffins a little sweeter. To take care of the dryness, you can increase the coconut oil by another 1-2 tablespoons. I hope this helps!
Jessica
0Thank you! With those adjustments they turned out perfect!
Jessica
0Thank you, I will try that next time!
Jessica
0Is melted butter an acceptable sub for melted coconut oil?
Wholesome Yum M
0Hi Jessica, Yes, that will work great! Enjoy!
Jessica
0Is plain Whey Protein Powder an acceptable substitute for the Collagen Powder? These keto ingredients can add up quickly and I’d rather not buy another thing if I can avoid it..
Wholesome Yum M
0Hi Jessica, Yes that will work nicely in this recipe.
Jessica
0Thank you for replying 🙂
Northern Keto
0This is the best Keto recipe I have ever made. I would call them cupcakes. So rich, moist, and chocolatey. You certainly could not tell it is Keto. The only problem I have is sticking to one. I realized that a lot of my favorites are Wholesome Yum. You did it again!!
Erin
0Oh my goodness. These are so good. Thank YOU! I have a toddler who refuses to eat anything with protein, so it is a constant struggle. He devoured these and I don’t feel guilty because the ingredients are wholesome. I am also gluten free, so I was able to eat them with him as well. Hooray!
Sonya
0They are now cooling. The batter tasted bitter like typical low carb sweeteners do, so a lil disappointed. I used swerve and followed your conversion chart. Maybe they’ll mellow after cooling??
Wholesome Yum M
0Hi Sonya, I suggest you try these with Wholesome Yum Allulose as the sweetener. There is not cooling or bitter aftertaste with Wholesome Yum Allulose.
Jennifer
0Delicious! Taste like regular (non keto) muffins. I will definitely make these again. Yumm!!
Karen Cronin
0These are delicious! Approved by all 4 of our children, and tauted as “the best homemade muffins”! I’m going to check out the other muffin recipes on this page and see what other nutritious recipes I can make for our whole family!