If dessert for breakfast sounds like a great idea, then these Protein Chocolate Muffins will be one you will want to make! They are packed with that delicious chocolate flavor and simple to make! An easy recipe with just five ingredients, and are one of my favorite desserts when I'm wanting to have a more macro-friendly treat.
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WHY YOU'LL LOVE THESE EASY CHOCOLATE MUFFINS
Family-Friendly: These are always a popular snack or dessert that we keep in our home. Great for running errands, or if you're wanting to have a sweet treat with your coffee in the morning. Perfect option for all the sweet tooth lovers!
Quick & Easy: This protein chocolate muffin recipe only takes a few minutes to prep and can be ready in under 30 minutes.
Meal Prep: I love making these protein chocolate muffins as a meal prep option for myself and even my kids. A great way to sneak in some extra protein. Plus you can add some extra veggies into them to make them even more healthy. I love adding shredded zucchini or carrots into them for my kids!
INGREDIENTS
- Protein Shake: I love using a higher protein shake option. Core Power chocolate shake has 42 grams of protein, which helps increase the protein amount.
- Milk: I used Fairlife nonfat protein milk, however you can substitute with any type of milk based on preference.
- Yogurt: Plain greek yogurt helps provide that rich and creamy taste of the muffins.
- Jello mix: I love adding chocolate fudge jello mix to enhance the chocolate flavor.
- Zero Sugar Cake Mix: For this recipe, I like using the Pillsbury zero sugar yellow cake mix.
HOW TO MAKE PROTEIN CHOCOLATE MUFFINS
First, preheat oven to 350 degrees.
Then in a medium mixing bowl, you will combine all ingredients.
Next, spray muffin tin with olive oil, add a scoop of muffin mix into each spot.
It should bake for about 15-20 minutes.
TIPS AND TRICKS
Protein: For this recipe, I like to use the Core Power protein shakes. However, it can be substituted for an alternative option. I do recommend using a premade shake versus powder, since the liquid helps with the consistency of the mixture.
Milk: Milk can be substituted for whole milk, almond milk, oat milk, or any different percentage that is available. However, consistency and calories may change based on these substitutions.
Storage: These protein chocolate muffins can be stored in an airtight sealed container in the refrigerator for up to 4 days.
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Protein Chocolate Muffins
Equipment
- 1 12 count muffin bakeware
- 1 medium mixing bowl
- measuring cups
Ingredients
- 1 package of pillsbury zero sugar yellow cake mix
- 1 core power 42 g chocolate protein shake
- 1 cup plain greek yogurt
- ½ pack sugar free chocolate jello mix
Instructions
- preheat oven to 350 degrees
- in a medium mixing bowl, combine all ingredients
- spray muffin tin with olive oil to prevent it from sticking to pan, add a scoop of muffin mix into each spot. should make 12-13 muffins.
- bake for 15-20 minutes
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