Description
These Gluten Free Choc Chip Protein Muffins are not only delicious but also packed with protein. With simple ingredients like almond flour and dark chocolate chips, these muffins are perfect for a quick breakfast or a healthy snack!
Ingredients
Scale
- 2 eggs
- 1/3 cup soy milk
- 1/3 cup extra virgin olive oil
- ½ cup pure maple syrup
- 2 teaspoons vanilla extract
- 1 ½ cups almond flour
- ½ cup tapioca flour
- ½ cup buckwheat flour
- ½ cup chief vanilla whey protein powder
- 1 ½ teaspoons baking powder
- ¾ cups dark chocolate chips
Instructions
- Preheat the oven to 180°C/356°F and line a muffin tray with 10 liners.
- In a bowl, whisk together the eggs, soy milk, olive oil, maple syrup, and vanilla extract.
- Sift in the almond flour, tapioca flour, buckwheat flour, chief vanilla whey protein powder, and baking powder. Mix until just combined, then fold in the dark chocolate chips.
- Evenly distribute the batter into the muffin liners and bake for 22 minutes or until golden brown and a skewer comes out clean.
- Remove from the oven and let cool in the tray. Once at room temperature, store in an airtight container.
Notes
Feel free to substitute the dark chocolate chips with your favorite variety.
These muffins can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 215
- Sugar: 6g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg