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