Chocolate chip protein muffins
3
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
With 16 grams of protein each, these easy make-ahead muffins are a great meal prep breakfast or snack option. Bake them over the weekend, store at room temperature, and reheat for a few seconds in the microwave before enjoying. They’re hearty and filling, with a texture similar to almond cake. Make sure to coat the muffin liners with cooking spray; the muffins won’t release cleanly unless you do.
Ingredients
Cooking spray
6 spray(s)
Plain fat free Greek yogurt
0.5 cup(s)
Egg(s)
1 large egg(s)
Vanilla protein powder
2 oz
Powdered peanut butter
0.5 cup(s)
Baking powder
1 tsp
Table salt
0.25 tsp
Lily's Milk Chocolate Style Baking Chips
2 oz
Instructions
1
Preheat the oven to 325°F. Line a 6-cup muffin tin with paper liners (or use a silicone muffin pan); coat the liners with cooking spray.
2
In a medium bowl, whisk together the yogurt, egg, and 2 tbsp water. Add the protein powder, powdered peanut butter, baking powder, and salt; stir until smooth and well combined. Fold in the chocolate chips. Divide the batter evenly among the prepared muffin cups. Bake until a wooden pick inserted in the center comes out clean or with a few moist crumbs, 18 to 22 minutes.
3
Serving size: 1 muffin
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