These high protein chocolate muffins are the snack I make on repeat — and not in a trying-to-be-healthy kind of way. They are genuinely rich and chocolatey, and they happen to pack 8 grams of protein and 6 grams of fiber without any scoop of protein powder. The protein comes from real food: Greek yogurt, eggs, almond butter, and Fairlife milk. I make a batch on the weekend and they’re gone by Wednesday. My kids think they’re getting a treat — a win in my book.
This is by far my most loved recipe on social and on the blog. I hope if it’s your first time here, that you come to love them just as much as the rest of us do.
A quick tip: sometimes I crumble up a muffin in a bowl, add sliced strawberries and toasted sliced almonds, and even peanut butter powder or a drizzle of almond butter on top. It’s a delicious, high protein/high fiber dessert after dinner. Super simple, takes 5 minutes to prepare and so delicious. My kids love it, too — they add a drizzle of hazelnut spread on top!
High Protein Chocolate Muffins
8g protein per muffin
198 calories each
6g fiber
Makes 12 muffins
Ingredients
Dry
240g (2 cups) whole wheat flour
40g (8 tbsp) cocoa powder
24g (2 tbsp) golden monkfruit sweetener (or light brown sugar)
3/4 tsp baking soda
1 tsp instant coffee granules (optional, I leave out when making it for my kids)
Wet
2 large eggs
170g (2/3 cup) Oikos Pro vanilla Greek yogurt
244g (1 cup) unsweetened applesauce
120ml (1/2 cup) Fairlife skim milk
32g (2 tbsp) creamy almond butter
1 1/2 tsp vanilla extract
Add-ins
100g sugar-free chocolate chips, divided (80g + 20g; 1/2 cup and 2 tbsp)
Olive oil spray
Directions
- Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners and coat lightly with olive oil spray.
- Add all dry ingredients to a large bowl — flour, cocoa, monkfruit, baking soda, and instant coffee. Whisk to combine.
- Add all wet ingredients to a medium bowl — eggs, yogurt, applesauce, milk, almond butter, and vanilla. Whisk until smooth.
- Pour the wet ingredients into the dry and fold just until combined. Do not overmix — a few streaks are fine.
- Fold in 80g of the chocolate chips.
- Divide batter evenly among 12 muffin cups. Top each with 3-4 of the remaining chocolate chips.
- Bake 20-22 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes before transferring to a rack.
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Nutrition Info
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RRFL Chocolate Muffins
Per Muffin:
198 calories
8g protein | 28g carbs | 6g fat | 6g fiber
I am a mom of three who fell in love with nutrition and strength training after having kids. Now I create simple, high-protein recipes and healthy living ideas that help busy moms fuel their families well and make nourishing food a normal part of everyday life.