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One-Bowl Chocolate Chip Protein Muffins

Three delicious chocolate chip protein muffins, one cut in half showing the moist interior texture.
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Make soft, bakery-style muffins packed with protein using this simple one-bowl method. These are great for quick breakfasts or freezer-friendly snacks.

Ingredients

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  • 1 cup oat flour
  • 1 scoop vanilla protein powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup plain Greek yogurt
  • 1/4 cup maple syrup
  • 1 large egg
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the oat flour, protein powder, baking powder, baking soda, and salt. This is your dry mix.
  3. In a separate medium bowl, whisk together the Greek yogurt, maple syrup, egg, applesauce, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix. A few streaks of flour are fine.
  5. Fold in the mini chocolate chips.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a different flavor, substitute half the chocolate chips with chopped nuts or dried fruit.
  • These muffins freeze well. Store cooled muffins in an airtight container in the freezer for up to three months. Thaw overnight on the counter or microwave briefly.
  • If you do not have oat flour, blend 1 cup of rolled oats in a high-speed blender until finely ground.

Nutrition

Find it online: https://delishcraze.com/chocolate-chip-protein-muffins/