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Espresso Chocolate Chip Protein Muffins

an espresso chocolate chip protein muffin cut in half

5 from 1 review

Breakfast tends to be the meal lacking in protein for most Americans but these muffins will help you increase your intake! Plus they have espresso chocolate chips, which are ah-mazing. And who doesn't need as much espresso in the morning as they can get??

Ingredients

Units Scale
  • 1/2 cup (74g) white whole wheat flour
  • 1/2 cup (54g) whey protein isolate powder*
  • 2 1/2 teaspoons espresso powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cup (332g) unsweetened applesauce
  • 1/3 cup (88g) pure maple syrup
  • 1/3 cup (52g) olive oil
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (92g) chocolate chips (milk, dark, white, or espresso)

Instructions

  1. Preheat oven to 350 degrees F/176 degrees C and line muffin tin with muffin liners. Spray with nonstick cooking spray.
  2. In a small 3-quart bowl, whisk all dry ingredients (except chocolate chips). Set aside.
  3. In a large 5-quart bowl, whisk all wet ingredients.
  4. Slowly pour dry ingredients into large bowl with wet ingredients.
  5. Whisk until just combined (some small lumps are okay!).
  6. Using a 1/3 measuring cup, scoop batter into prepared tin until batter comes to just below the top of the liners.
  7. Sprinkle 1-2 Tablespoons of chocolate chips into each muffin cup and gently swirl with a toothpick.
  8. Bake 18-20 minutes, or until a toothpick comes out clean.
  9. Let cool 10-15 minutes.
  10. Serve with your favorite breakfast protein (Greek yogurt, scrambled eggs, etc.) or have by themselves for a snack and enjoy!

Notes

  • These muffins will last in an air-tight container at room temperature for 5 days, in the refrigerator for 7 days, and the freezer for 3 months.
  • Any add-ins can be used instead of espresso chocolate chips!
  • I like to alternate every other muffin cup to allow the muffins to rise better!
  • *Be sure to use whey isolate! Other types of protein may affect the texture.

Nutrition

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