How did you guys like the chocolate peanut butter protein muffins recipe I posted earlier? I know I can't stop making them! The more I made those peanut butter muffins, I knew I just couldn’t pass up the opportunity to share the other recipe with you. These muffins taste like the little chocolate chip snack muffins that come from a vending machine. As a kid, I used to eat them all the time! But these are way better because they aren’t loaded with butter and sugar. Instead they are loaded with keep you full all morning goodness with a touch of chocolate.
I eat these little guys for breakfast and after I have blasted myself on a super hard workout. They also have had great reviews as being an after lunch treat as well, and they are super portable so they would be an excellent snack to tuck into a backpack!
Vanilla Chocolate Chip Protein Muffins
Makes 12 muffins
- 1 cup all purpose flour
- 1/4 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 scoop vanilla protein powder
- 1/4 cup pure maple syrup or honey
- 1/4 cup coconut palm sugar or light brown sugar
- 1/2 cup plain nonfat Greek yogurt ( I like Fage 0%)
- 2 tablespoons melted coconut oil ( measure after you melt the coconut oil)
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
Preheat oven to 350 degrees. Grease a 12 count muffin tin and set aside.
In a small bowl, mix flours, baking soda, protein powder and cinnamon. In a larger separate bowl, whisk the maple syrup, palm sugar, yogurt, coconut oil, egg and vanilla together until smooth. Pour the dry ingredients into the wet ingredients and gently stir until just combined. Don’t over mix as this will make the muffins chewy and dense!! Lastly, gently stir in the mini chocolate chips.
Fill greased muffin cups only about halfway. Place in oven and bake for 15 minutes or until toothpick inserted in the center comes out clean. Cool muffins and store in an airtight container on the counter or in the fridge.