Ingredients
- 1 ½ cups gluten-free 1:1 baking flour
- ¼ cup double chocolate whey protein powder
- 3 tablespoons cocoa powder
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup butter, melted and cooled
- 2 large eggs, at room temperature
- 1 ½ teaspoons vanilla extract
- 1 cup oat milk, at room temperature
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with liners.
- In a large bowl, whisk together flour, protein powder, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add melted butter, eggs, vanilla extract, and oat milk. Mix until just combined.
- Fold in chocolate chips, being careful not to overmix.
- Divide batter evenly among the muffin cups (about 3 tablespoons per cup).
- Bake for 23–27 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use dark or semi-sweet chocolate chips for different flavor profiles.
- Substitute Dutch-process cocoa for a deeper chocolate flavor.
- A splash of brewed coffee enhances richness.
- Chopped nuts can be added for texture.
- Do not overmix the batter to keep muffins tender.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 16g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
