Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- Whisk the flour, protein powder, baking powder, baking soda, cinnamon, and salt in a medium bowl.
- In a separate bowl, whisk the coconut sugar, Greek yogurt, oil, eggs, and vanilla until smooth.
- Stir the dry into the wet until almost combined, then fold in the chocolate chips until just combined. Don’t overmix.
- Divide between the 12 cups and bake 14–16 minutes, until a toothpick comes out clean. Cool 5 minutes before removing.
Nutrition
Notes
Storage: keep in an airtight container at room temperature for 3–4 days (don’t refrigerate — it dries them out). Freeze up to 3 months; thaw on the counter or microwave 20 seconds.
Protein powder: a whey or whey-casein blend bakes most reliably. Use a vanilla or plain powder you already like in a shake.
No protein powder? Swap it for an equal amount of oat or almond flour. Mini muffins: bake 9–11 min. Jumbo: bake 20–24 min.