High Protein Mini Chocolate Chip Muffins
Makes 15 mini muffins
Ingredients
- 1 cup chocolate protein powder about 3.5 scoops *I used Amy Meyers paleo protein but any chocolate protein should work!
- 1/4 cup raw cacao powder
- 1 teaspoon baking powder
- 1 tablespoon ground flaxseed
- 3 eggs
- 1 tablespoon maple syrup optional
- 1/4 cup chocolate chips plus extra for the top
Instructions
- Preheat your oven to 350°F (175°C). Grease or line a mini muffin tin with paper liners.
- In a large mixing bowl, combine the protein powder, cacao powder, baking powder, and ground flaxseed. Whisk until well combined.
- Add the eggs and maple syrup to the dry ingredients. Mix until just combined. Now, fold in 1/4 cup of chocolate chips until evenly distributed throughout the batter.
- Using a 1 tablespoon cookie scoop, scoop the batter into the prepared mini muffin tin, filling each cavity about 2/3 full. Top with a few chocolate chips.
- Bake for 10-12 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, serve and enjoy these delicious mini protein muffins as a nutritious snack or on-the-go breakfast option!
- * Store in the freezer for up to 3 months
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