Chocolate Protein Muffins
By Sara Haas, RDN, LDN
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Upgrade your morning or afternoon snack with these chocolate muffins. You’ll love the big chocolate flavor and the pleasant protein boost, thanks to the secret ingredient, cottage cheese, and our signature Chocolate Protein Powder. Extras can be stored in the freezer and pulled out whenever a snack craving hits.
Servings
12
Prep Time
15 minutes
Cook Time
15 minutes
Here’s Why They’re Great
- Protein-powered. Most chocolate muffins will satisfy your sweet tooth, but not your hunger. Not our version! The added protein that we pair with real cocoa powder and chocolate chips proves you don’t have to settle for one or the other.
- Take it “to-go.” Granola bars and meat sticks are handy options for snacking while on-the-go, but we’d argue so are these muffins! Simply place them in a small storage container or resealable bag and enjoy whenever, wherever for a tasty, satisfying snack!
- They can be made “mini.” If you prefer a one-bite option, make the muffins using a mini muffin pan!
Ingredients
- 2 cups (240g) all-purpose flour
- 1/4 cup (24g) unsweetened cocoa powder
-
¼ cup (32g) Once Again Cocoa & Peanut Protein Powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3/4 cup unsweetened applesauce
- 1 cup whole milk cottage cheese
- 2 large eggs, room temperature
- ½ cup vegetable oil
- 1/2 cup packed brown sugar
- 1/3 cup whole milk
- 1 tablespoon vanilla extract
- ½ cup (120g) mini semisweet chocolate chip
Directions
- Preheat the oven to 350°F and add paper liners to a 12-cup muffin pan.
- In a large bowl whisk together the flour, cocoa powder, protein powder, baking soda and salt.
- Add the applesauce, cottage cheese, eggs, vegetable oil, brown sugar, milk and vanilla to a blender. Cover with the lid and blend until smooth. Pour mixture over dry ingredients and stir until just combined; fold in chocolate chips. Divide mixture evenly among cups, filling about 3/4 full.
- Bake until tops are firm and a toothpick inserted in the center of a muffin comes out clean, about 15 to 18 minutes. Cool in the pan on a wire rack for 5 minutes then remove the pan and set on the wire rack to cool completely.
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