Chocolate Chip Protein Muffins
These soft, fluffy muffins are packed with protein from Greek yogurt and eggs, helping keep everyone full a little longer. They’re easy to make with pantry staples and are a great way to use up extra yogurt before it expires. My kids are obsessed!
What You’ll Need
1½ cups flour
1½ tsp baking powder
1 tsp baking soda
½ tsp salt
1½ cups plain whole milk Greek yogurt
⅓ cup sugar (or your favorite sweetener)
½ cup melted butter or coconut oil
3 eggs, lightly beaten
2 tsp vanilla
Chocolate chips (measured with your soul)
How to Make It
Preheat oven to 375°F. Grease a 12-cup muffin pan well. (Skip the paper liners—they tend to stick.)
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate bowl, whisk together the yogurt, sugar, butter, eggs, and vanilla until smooth.
Stir the wet ingredients into the dry ingredients just until combined. Don’t overmix.
Fold in your desired amount of chocolate chips.
Fill the muffin cups almost to the top, then sprinkle a few extra chocolate chips on top—because why not?
Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
Let cool in the pan for 2 minutes before transferring to a wire rack.
Tips
Mix in ½–1 cup of finely shredded zucchini or carrots to add in some veggie goodness. These muffins also freeze wonderfully, so make a double batch and save some for busy mornings.
If your pantry has oats but you’re running low on flour, you can replace up to half of the flour with blended oats for a hearty twist. Any type of chocolate chips will work, and don’t be afraid to “measure with your soul!”.
