Shop
My
Custom
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.
FREE 5-Ingredient Recipe EBook
GET IT NOW
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)
By
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.
-
Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 12 parchment paper liners or silicone muffin liners.
-
In a large bowl, stir together the almond flour, Besti, cocoa powder, protein powder, baking powder, and sea salt.
-
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.)
-
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.
-
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.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
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
Marilyn Cohen
2OMG! 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.
Maya | Wholesome Yum
0Awww, thank you, Marilyn! They do make an awesome breakfast!
Carol
2Omgosh these are amazing! I’ve tried many other low-carb muffin recipes and been disappointed with the results. Not so with these. They’re full of flavor, don’t have any aftertaste and fulfills my chocolate cravings. I used baking cocoa as that’s what I had on hand and after doing some research, there’s not much difference other than Dutch chocolate being a richer, dark chocolate flavor. We’re having these for dessert with our friends this weekend. That should speak volumes as to how good they are. I will definitely make these again. Thanks for a great recipe!
Traci
0Is it possible to make these egg-free? If, so, how?
Maya | Wholesome Yum
0Hi Traci, I covered this in the substitutions section above.
Jan
0These are fantastic! Very chocolatey and I love it! Wrapped in plastic wrap and froze so I can get one out each day.
Wholesome Yum D
0That’s great, Jan! I’m so happy you loved them. Freezing them individually is such a smart idea and perfect for a daily treat!
Sue Miller
0Do I really need the collagen powder? Is it a necessary ingredient?
Maya | Wholesome Yum
0Hi Sue, Yes, it’s a necessary ingredient to make these high protein muffins. You can use a different protein powder if you like. If you don’t need them to be high protein, you can use the search bar at the top to search “muffins” and find my other muffin recipes. Hope this helps!
Deborah Carr
0Omg!!! These taste so good! I make 2 dozen and freeze them too! 😋
Wholesome Yum D
0I love hearing that, Deborah! Freezing a batch is such a smart move, perfect for easy snacks later. So glad you’re enjoying them!
AKay
0These are VERY sweet made as is. Half the sweetener is much better.
Maya | Wholesome Yum
0Thank you for the feedback! Just to confirm, you used the same sweetener?
Marie L Wadleigh
0Please let me know if I can use a different kind of protein ingredient for the protein muffins, I have several kinds but not the one that you mention in your recipe, and I don’t know if the difference will make a big difference and I really can’t afford to buy another kind, I have collagen peptides, multi protein powder, and whey protein concentrate, very confusing for me, thanks.
Maya | Wholesome Yum
0Hi Marie, The whey protein concentrate you have should work in this recipe! It’s very similar to whey protein isolate that I used, it’s just a little higher in carbs, fat, and lactose whereas the isolate is more pure protein.
Rainbow Mermaid
1Muffins turned out amazing! I used chocolate collagen custard powder and added walnuts, but everything else was as written. They turned out so delicious!! I’ve been having one every day in place of a meal. They’re extremely filling. Thank you so much for all of the effort you put into creating delicious, healthy recipes for us! 🫶🏼🪻🩷
Maya | Wholesome Yum
1I’m so happy you liked them, thank you! Hope you make them again soon.
Tobias
0The consistency gets all weird.
Maya | Wholesome Yum
0Sorry to hear that, Tobias! Can you describe it a bit more? Did you make any substitutions? I’m happy to help troubleshoot if you can provide more detail.
George Burnetz
0These muffins taste great, are easy, and filling.
Maya | Wholesome Yum
0Thank you, George! Enjoy!
Ann
0I made these protein muffins yesterday. They were very yummy. Then I decided to put them in a small bowl of heavy cream…OMGOODNESS!!! Can’t wait to eat more 😋
Maya | Wholesome Yum
0I’m so glad you liked these protein muffins, Ann! Thank you!
Nikki H
0Hello!
Thanks for the recipe, I made it to support my macro diet. I was shocked though when I saw in the nutrition information that there is 20g of fat per serving. Is that wrong? The amount of coconut oil and eggs etc, divided among 12 muffins doesn’t seem like it could possibly fit 20g of fat into a single muffin. The coconut oil alone divided among 12 muffins equals ~1g fat per muffin. I wanted to ask about this because otherwise I can’t eat the muffins right now as I clearly don’t understand where all the fat is coming from haha. Thank you!
Maya | Wholesome Yum
0Hi Nikki, Most of the fat comes from the almond flour and coconut oil. Almond flour is made from almonds, so it’s not low fat, but it’s healthy, unprocessed fats. Hope this helps!
Rebecca
0Is there a way to use coconut flour instead of almond? Thank you!
Wholesome Yum D
0Hi Rebecca, Coconut flour is too dry and does not make a good substitute.
Lizzy
0We are unable to get Monk Fruit Allulose but I have erythritol, any suggestions for using this and not having the muffins come out dry?
Wholesome Yum D
0Hi Lizzy, You can use my Sweetener Conversion Chart to get the correct amount of erythritol to use in this recipe.
peh3420@Yahoo.com
0Do you have to use the Chips
Wholesome Yum D
0Hi, You can omit the chocolate chips if you want.
Agata
0Hi Maya. Could I substitute an almond milk with extra creamy unsweetened oatmilk?
Wholesome Yum D
0Hi Agata, Yes, that would work.
Judy
0Hi Maya,
I am so excited to see that you have updated this recipe! I used to LOVE these muffins. And then I started getting a lot of digestive problems with erythritol. I had to eliminate lots of foods from my diet.
Today, I looked at all the recipes like this that I just couldn’t toss. I was hoping someday there would be an improvement type of ingredient. I Put them in a notebook and put them away. Sadly.
I was absolutely thrilled to see that you are updating the recipe to use allulose and monkfruit. I am happy to try an old friend!
I’m going to try to make six muffins to test out how I do.
Thank you very very much
Judy
Beth Aschliman
0Do I have to use the collagen powder for these to turn out right?
Wholesome Yum D
0Hi Beth, Yes, you need include the collagen powder.
Nina
0What a solid recipe! Subbed equal parts applesauce for coconut oil and even reduced the sweetener to 1/2 cup and it turned out just sweet enough! Thank you for sharing because I’ll definitely be making these again.
Jill F
0Very good!! Chocolaty cake-like muffins. I used most of the recommended brands for ingredients and followed as written. My only wish was that the coconut oil could be substituted for something low in saturated fats. Otherwise, using monk fruit based sweetener and monk fruit based chips gives it lots of fiber!! I would definitely make again!