5 Ingredient Chocolate Chip Protein Muffins (Low Carb, Vegan, Paleo)

Enjoy these light and fluffy chocolate chip protein muffins which are healthy and need just 5 ingredients! Loaded with chocolate chips and completely grain-free, these protein-packed snacks are naturally vegan, gluten free, paleo, low carb, sugar free and dairy free! 

5 Ingredient Chocolate Chip Protein Muffins (GF, V, Paleo)- Healthy, 5-ingredient fluffy muffins loaded with chocolate chips and 100% guilt-free and low carb! {sugar-free, vegan, gluten free recipe}- thebigmansworld.com

When I was perusing my old fitness magazines, I saw some light and fluffy high protein and low carb muffins, which looked almost too good to be true. While carrot cake muffins and brownie muffins are two of my favorites- I love a classic chocolate chip muffin. A couple of weeks back, I decided I needed to give the protein muffins a try- I was in the need of a new edible form of a post workout snack. 

There are a handful of foodie tips I mention over and over again on TBMW.

Example #1- No coconut flour is the same.

Example #2- Flax eggs, chia eggs, and energ-G egg replacer are not on an equal playing field

Example #3- I NEVER recommend whey based protein for any recipe involving baking, no-baking or frosting. 

Please re-read example #3 several times. 

Thanks. 

5 Ingredient Chocolate Chip Protein Muffins (GF, V, Paleo)- Healthy, 5-ingredient fluffy muffins loaded with chocolate chips and 100% guilt-free and low carb! {sugar-free, vegan, gluten free recipe}- thebigmansworld.com

I was perusing an old Men’s Health magazine and their recipe section. They had a handful of delicious looking grilled entrees and several protein-packed sweet recipes. One of them were these banana muffins which looked SO good. They were fluffy, loaded with chocolate chips, and only used a handful of ingredients, including almond flour. I then noticed the protein powder used- Whey protein powder.

I was baffled. How could these almost bakery lookalike muffins be made from whey protein powder? From my experience, every whey based baked good came out like plastic, like a hockey puck, or a horrible combination of both. 

This needed to be tested out.

5 Ingredient Chocolate Chip Protein Muffins (GF, V, Paleo)- Healthy, 5-ingredient fluffy muffins loaded with chocolate chips and 100% guilt-free and low carb! {sugar-free, vegan, gluten free recipe}- thebigmansworld.com

My common sense told me not to waste the ingredients, as I KNEW my whey protein just wouldn’t be worth wasting (I use this one here, which works great in smoothies but other than that is useless!), along with the other ingredients. However, my stubborn side wanted to see if maybe it was something I was missing.

No.

My common sense should have been adhered to. For those of you who follow me on Instagram saw the final product. They looked like what many of the ladies in Beverly Hills pay big dollar for, and most likely had the same feel for them too. I cannot elaborate any more on this, as this is a child-friendly blog.

ANYWAY.

PS- If you want a delicious FLUFFY muffin made without oil, butter or any fats or sugar whatsoever, these blueberry beauties will NEED to make your baking list next- I mean, check out how easy they are in this video! 

These muffins are super fluffy and light on the inside, but pretty tender on the outside! I used to be one who enjoyed the more dense and filling muffins, but recently, have started to enjoy the opposite- I never thought I’d be one to say that! 

5 Ingredient Chocolate Chip Protein Muffins (GF, V, Paleo)- Healthy, 5-ingredient fluffy muffins loaded with chocolate chips and 100% guilt-free and low carb! {sugar-free, vegan, gluten free recipe}- thebigmansworld.com

I took things into my own hands and changed up the muffins from the magazine to fit my needs and ingredients. I firstly needed to conjure up something with my tried and tested protein powders (this brown rice protein powder, this paleo protein powder, and this casein protein powder) and a few other changes. The original recipe used mashed banana, but I wanted to use something different, as most protein powders (at least the ones I use) are already sweetened. To ensure they still stayed quite moist, I used unsweetened applesauce, which was a fantastic replacement. It also helped to avoid me using any butter or oil- Two ingredients typically found in delicious muffins 

As always, I wanted to keep ingredients to a minimum, and that is what you’ll find with these beauties. The final component was smooth and creamy almond butter. This gave the muffins a more satisfying flavor, and also makes them a little more filling. I don’t recommend using a crunchy nut or seed butter, as it really does affect the texture- Unless you use eggs or more liquids, it will turn out more dry. 

For those with nut allergies or aren’t a fan of almond butter, you can certainly use peanut butter or cashew butter (SMOOTH, please!), or even a seed or soy nut butter- I love using sunflower seed butter for a solid almond butter replacement! 

For my diet friendly friends out there- I think most of you have been covered! These protein muffins are completely vegan, gluten free, grain free, paleo, sugar free AND dairy free- Just be sure you use either sugar-free chocolate chips or dairy free chocolate chips. I know some strict paleo followers are against the dairy-free option, but to each their own.

5 Ingredient Chocolate Chip Protein Muffins (GF, V, Paleo)- Healthy, 5-ingredient fluffy muffins loaded with chocolate chips and 100% guilt-free and low carb! {sugar-free, vegan, gluten free recipe}- thebigmansworld.com

If you are after a completely guilt-free muffin which has a fantastic texture and super fluffy then these healthy 5 ingredient chocolate chip protein muffins need to be made, STAT. 

No whey, Jose.

Recipe adapted from Men’s Health Magazine America, November Issue, 2014. 

Want to see just how easy these muffins are to whip up? Check out a step-by-step video below!

5 Ingredient Chocolate Chip Protein Muffins

Enjoy these light and fluffy chocolate chip protein muffins which are healthy and need just 5 ingredients! Loaded with chocolate chips and completely grain-free, these protein-packed snacks are naturally vegan, gluten free, paleo, low carb, sugar free and dairy free! 
Print Recipe
CourseSnack
Prep Time5 minutes
Total Time15 minutes
Servings8 servings
Calories100kcal
AuthorArman

Ingredients

Instructions

  • Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with 8 greased muffin tins and set aside.
  • In a large mixing bowl, add your dry ingredients and mix well. Add your almond butter and unsweetened applesauce and mix until fully combined. Stir through your chocolate chips. 
  • Divide the batter amongst the greased muffin tins and bake for 10-15 minutes- Check at 10 minutes and test with a skewer- If it comes out clean, remove immediately. Allow to cool for 5 minutes, before transferring to a wire rack to cool completely. 

Notes

Depending on the protein powder you use, cooking time varies. Continually check on the muffins and remove as soon as a skewer comes out clean.
Muffins need to be kept refrigerated once cooled. They are also freezer friendly. 
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Nutrition

Calories: 100kcal

More delicious protein baked goods? Gotcha covered!

Healthy Chocolate Fudge Cake Bars

4 Ingredient Flourless Protein Brownie Bites

Cinnamon Bun Protein Cookies

Birthday Cake Protein Cookies

5 Ingredient Chocolate Chip Protein Muffins (GF, V, Paleo)- Healthy, 5-ingredient fluffy muffins loaded with chocolate chips and 100% guilt-free and low carb! {sugar-free, vegan, gluten free recipe}- thebigmansworld.com

Have you ever made a recipe from a magazine before? 

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Categories:

Clean eating diet food gluten free paleo recipe vegan

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Comments

42 thoughts on “5 Ingredient Chocolate Chip Protein Muffins (Low Carb, Vegan, Paleo)

      1. I am allergic to apples and would like to use pumpkin puree as a replacement. Would it still be 1 cup? Thanks!

  1. So I can’t WAIT to try these! We use a casein based protein powder (we buy in bulk at our local co-op). We love it and don’t really want to change. Is casein, is casein, is casein?? 🙂 ~ also, have I missed this, or did you always has the serving size always been adjustable?!? I’m weird, but I want 12 muffins, instead of 8. Ya’ know…kind of odd having those 4 empty spots in the pan;) ~ anyway…thanks, as always! We have enjoyed everything we’ve ever tried of yours, Arman! Keep up the great work!

    1. Casein is definitely recommended- I always have success with the one I use 🙂 (Optimum)- The serving size is 2 level scoops, so 68 grams or so 🙂 These made 8 muffins for me, you can increase the ingredients to make more.

      1. Worked out well with the casein based protein powder we normally use! These were yummy ~ nice for breakfast for my 17 year old (picky!) son! Adjusted to make 12 muffins ~ they freezer super well too, so they stay nice and fresh and we can take them out one at a time!

  2. WOW these are soo good! I of course added extra honey 🙂 … and mine didn’t stick !!! I just over sprayed the pan lol .. some of mine the chocolate chips did not fall down!?!? so next time I will push a couple in ! thank you for the yummyness!!!

  3. These muffins do look so light and fluffy! I could definitely get on board with one of these…or maybe 6. Or maybe 13 since that’s a baker’s dozen. You know I’m not a huge fan of chocolate in the morning, but I’m thinking afternoon snack with coffee/tea…or heck, even dessert! I’m not beyond eating muffins for dessert. After all, a muffin is a just cupcake without frosting, right? 🙂

  4. hey i’m allergic to nuts and i saw you put alternatives for nut butter but is there anything i can substitute the almond flour for?

  5. Hey I tried these twice now and can’t get it to work! The muffin batter is very sticky and has the consistency of cookie dough. I used oat flour because I didn’t have almond flour which may have been the reason, but I have always substituted with oat flour in the past with good results and I thought that was generally a 1:1 substitution. Basically the top of the muffin rose but was hollow inside and the inside of the muffin was completely raw. Do you think that was just because of the oat flour?

      1. Ellie, I just tried making these with oat flour as well, and I managed to get them to turn out by adding ¼ cup of water. I did stray slightly by using mashed banana, and my protein scoop is slightly larger, I think, but they’ve turned out great!

  6. Good morning!!! On my side lol I just finished baking these last night and looking forward to try in a bit. The only question I have is what are the macros? I did my calculations and I may be off lol…. I used 9 muffins for my adding and after the break down I got 9g protein, 14 Carbs, 217 calories, 4 Fiber etc… four each muffin.

    Thank you very much!

  7. Hi there! The flavor on these is awesome. No complaints there. I’m having a real issue with the texture though and wondered if you had any suggestions? I’ve made these three times now and all three times they remain very wet and will not cook through. I tried adding more almond flour, upping the temp and baking for significantly longer but they just will not firm up. Any thoughts?

  8. Hello, my cousins showed me this recipe and I tried to make it last night but it came out dry. I used peanut butter instead of almond butter and then coconut flour instead of almond flour. I tried to add more applesauce to make it less dry but it didnt work. Do you happen to have any suggestions to make it more wet and smooth to make muffins.

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