The Best High-Protein Chocolate Chip Muffins: Healthy, Easy & Delicious
Photo by Vladimir Srajber
If you're looking for a nutritious and protein-packed snack that satisfies your sweet tooth, these High-Protein Chocolate Chip Muffins are the perfect solution! They're incredibly easy to make—just blend, bake, and enjoy. Plus, they're gluten-free friendly, naturally sweetened, and packed with protein to keep you full longer.
Why You’ll Love These High-Protein Muffins
- Quick & Easy: Blend the ingredients, bake, and enjoy in under 40 minutes!
- Protein-Packed: Cottage cheese and protein powder add a high dose of protein.
- Gluten-Free Option: Swap all-purpose flour with almond or oat flour.
- Naturally Sweetened: No refined sugars, just applesauce and honey!
- Customizable: Swap chocolate chips for blueberries, nuts, or your favorite add-ins.
Ingredients (Makes 20-25 muffins, half the recipe for 10-12 muffins)
- 1.5 cups cottage cheese
- 2 scoops vanilla protein powder [Try this protein powder] or ½ cup honey
- 2 tsp vanilla extract
- ½ cup unsweetened applesauce
- 4 tbsp coconut oil, melted
- 4 large eggs
- 3 cups all-purpose flour (or oat/almond flour for gluten-free option)
- 3 tsp baking powder
- ½ tsp salt
- 1 cup semi-sweet chocolate chips
Photo by Vitezslav Vylicil
How to Make High-Protein Chocolate Chip Muffins
Step 1: Preheat & Prep
Preheat your oven to 350°F and line a muffin tin with liners. Lightly spray them with non-stick cooking spray.
Step 2: Blend the Wet Ingredients
In a blender, combine cottage cheese, protein powder (or honey), vanilla extract, applesauce, coconut oil, and eggs. Blend until smooth and creamy.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt. (For an even smoother batter, you can lightly blend them in.)
Step 4: Combine & Fold in Chocolate Chips
Pour the wet mixture into the dry ingredients and stir until well combined. Fold in the chocolate chips.
Step 5: Fill Muffin Liners & Bake
Scoop the batter evenly into the muffin liners, filling about ¾ of the way. Bake for **25-30 minutes** at 350°F, or until a toothpick inserted into the center comes out clean.
Step 6: Cool & Enjoy!
Let the muffins cool for 5-10 minutes before transferring them to a wire rack. Enjoy warm or store for later!
Pro Tips for the Best Protein Muffins
- Want More Protein? Add an extra half scoop of protein powder or mix in some Greek yogurt.
- Make Them Dairy-Free – Swap cottage cheese with a dairy-free yogurt alternative.
- Low-Carb Option – Use almond flour instead of all-purpose flour.
- Enhance Flavor – Add a pinch of cinnamon or nutmeg for extra warmth.
Storage & Meal Prep Tips
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerate: Keep in the fridge for up to a week.
- Freeze: Freeze in a sealed bag for up to 3 months. Thaw overnight or microwave for 20-30 seconds before eating.