Start your day on a deliciously nutritious note with these Breakfast Protein Muffins featuring peanut butter and chocolate chips! These moist and flavorful muffins are the perfect blend of wholesome ingredients and indulgent taste, providing a satisfying boost of protein to fuel your morning. With the rich creaminess of peanut butter and the sweet touch of chocolate chips, each bite is a delightful treat that keeps you energized and ready to tackle the day ahead. Easy to prepare and perfect for meal prep, these muffins make breakfast a breeze—whether you’re on the go or enjoying a leisurely morning at home.
12 muffins, 13-15 minutes, 190 calories & 9g protein per muffin
Ingredients
- 3/4 cup gluten-free baking flour blend or all-purpose flour
- 1/2 cup vanilla whey protein powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup natural peanut butter
- 1 cup plain or vanilla Greek yogurt, 2% or full-fat
- 1/4 cup pure maple syrup
- 2 large eggs
- 2 tablespoons melted butter
- 2 tablespoon avocado or olive oil
- 2 tablespoon pure vanilla extract
- 1/2 cup chocolate chips
- Optional toppings: chopped peanuts or chocolate chips
You'll Need
- 12-cup muffin pan
- Large mixing bowl
Preheat the oven to 350℉. Mist the wells of a standard 12-cup muffin tin with cooking spray. If using a silicone muffin pan, it’s not necessary to mist with cooking spray.
In a large bowl, combine the flour, protein powder, cinnamon, baking soda, and salt. Stir to combine.
In a medium bowl, combine the peanut butter, yogurt, maple syrup, eggs, butter, oil and vanilla; mix well.
Add the wet ingredient to the large bowl of dry ingredients and stir until just combined. Do no over mix. Fold in the chocolate chips, if using.
Divide the batter among the 12 cups in the muffin tin. Muffin wells should be about 3/4 full. With the back of a spoon or rubber spatula, gently smooth the batter in each muffin cup. Sprinkle chopped peanuts and/or chocolate chips on top, if desired.
Bake until the centers are just slightly firm to touch, about 13 to 16 minutes. NOTE: Keep in mind that muffins will continue to bake in the pan even after they are removed from the oven so you want to take them out before they are very firm and baked through at the tops. Let the muffins cool for 10 minutes in the muffin tin before transferring them to a wire rack to cool completely.
Store in a covered container in the refrigerator for up to 1 week. Tip: To reheat a muffin, microwave it for 10- 15 seconds and enjoy it warm.