Easy Chocolate Protein Muffins Recipe

Adding protein to your diet doesn’t have to be boring! Each year, I resolve to try and add more protein wherever I can. Sometimes eating it as meat gets boring or I want to pick from plant-protein instead. This easy Chocolate Protein Muffins Recipe is delicious and feels decadent.

Chocolate Protein Muffins: Easy To Make

Here’s the story about this recipe: my Mom won a baking competition for this recipe. They’re so easy to make and they turn out moist every time. I think everyone just loves a recipe that you can truly depend on.

If you like to meal prep, you can make a big batch on Sunday and enjoy them throughout the week. I store them in an air-tight container and just pop them into the microwave for a few seconds before serving.

They are great for an afternoon snack post-workout or I like to enjoy them with a cup of black coffee for breakfast. You can substitute whatever type of flour that you want to use, if you’re being carb-conscious. Almond flour and coconut flour both are great substitutions.

As far as picking a protein powder, pick one that you prefer. You can research the benefits of soy vs. whey protein powder, because each one has different health benefits. This recipe calls for a chocolate flavor protein powder.

Here is my criteria for picking protein powders:

- Does it fit my budget?
- Does it leave an after-taste?
- Does it fit the nutritional needs that my body needs?
- How does it make me feel after digesting it – good, energized or bloated?

How To Make Chocolate Protein Muffins

Preheat your oven to 400ºF. Combine all dry ingredients together until well combined.

Chocolate Protein Muffins, Easy Chocolate Protein Muffins, Chocolate Chip Protein Muffins

Make a well in the center of your dry ingredients and add the yogurt, eggs, milk and oil. Stir to combine until no dry spots appear.

Chop or puree your cherries, add them to the mixture along with as many chocolate chips as you desire.

Line a muffin tray with your choice of liners and then fill each muffin cavity 2/3 of the way full.

Bake for 24-28 minutes, or until an inserted toothpick comes out clean.

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