Almond Butter Chocolate Protein Muffins are loaded with protein and fiber. Made from raw cacao powder, chocolate protein powder, creamy almond butter, chia, flaxseed, banana, and Greek yogurt, these healthy muffins are a great on-the-go breakfast or post-workout snack. This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #StartAHealthyRelationship #CollectiveBias
So, here’s the deal.
Me and my two best friends are doing this three month workout program. While I do exercise very frequently, I was pretty much only working out 3-4 times a week before this. And I have now worked out 6-7 days a week for the past two months straight.
While I mostly only did yoga and cardio before, I am now also doing strength training. A lot of strength training.
I have also been consuming more protein shakes than I have ever consumed in my entire life.
So many protein shakes, in fact, that last week I just couldn’t do it. I just couldn’t drink another protein shake.
The weather was crazy cold that day, it was raining and grey outside, and I felt run-down and like I did not eat enough that day. I wanted actual food and I was protesting anything and everything in liquid/shake form.
So I decided to do a little baking and make these Almond Butter Chocolate Protein Muffins instead.
I’m so glad I did.
These Almond Butter Chocolate Protein Muffins are so good.
I gave one to my husband without telling him it was healthier, and he said he didn’t even know. Success.
These muffins are made with whole wheat flour, flaxseed, chia, Greek yogurt, protein powder, and cacao powder. Honey and banana add natural sweetness, and creamy almond butter adds great texture and even more protein.
I use MaraNatha Creamy No Stir Almond Butter here, a delicious and super creamy no-stir almond butter made with roasted California almonds. MaraNatha No Salt or Sugar Added Almond Butter, made without any additives, would also work well. MaraNatha is one of America’s largest producers of high quality natural and organic nut butters and is commonly available at local retailers, including Walmart. It’s an easy (and delicious!) way to add protein and healthy fats to your favorite recipes.
Shop MaraNatha Almond Butter at Walmart by clicking the photo below!
These Almond Butter Protein Muffins have 13g of protein, 5g of fiber, and are only 215 calories per muffin. Compared to those classic chocolate bakery muffins, this protein version has half the calories, three times the protein, and five times the fiber (ounce for ounce).
I hope you make and enjoy these Almond Butter Chocolate Protein Muffins. Check here for a coupon for MaraNatha Creamy No Stir Almond Butter. What’s your favorite ways to make recipes a bit healthier? Let us know in the comments below!
For the Muffins:
- 1 cup whole wheat pastry flour
- 1/4 cup cacao powder
- 1/2 cup chocolate protein powder
- 1/4 cup chia seeds
- 1/4 cup ground flaxseed
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup MaraNatha Creamy No Stir Almond Butter
- 1 egg
- 1 banana, mashed
- 1/4 cup honey
- 1/2 cup Greek yogurt
- 1 cup almond milk
- 1/4 cup semi-sweet mini chocolate chips
For the Frosting (optional):
- 1/2 cup MaraNatha Creamy No Stir Almond Butter
- 1 cup Greek yogurt
- 1–2 tablespoons honey
- 1/2 teaspoon ground cinnamon
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk together the whole wheat pastry flour, cacao powder, chocolate protein powder, chia seeds, ground flaxseed, baking soda, baking powder, and salt. This is your ‘dry’ mixture.
- In a separate, larger bowl, mash one banana very well. Whisk the creamy almond butter and Greek yogurt with the banana until very well combined. Lastly, whisk in the egg and honey. This is your ‘wet’ mixture. Make sure the mixture is smooth with no lumps (it’s okay to have a small few banana pieces).
- Stir one third of your dry mixture into the wet mixture until combined, but do not overmix. Stir in half the almond milk. Stir in another third of the dry mixture, mix, and then stir in the remaining almond milk. Mix in the remaining dry mixture and gently fold in the chocolate chips.
- Spray cupcake liners very well with baking spray. Scoop the mixture into muffin tins, filling about 3/4 of the way.
- Bake the muffins for about 18 minutes, until risen and a toothpick or knife inserted in the center comes out clean. Rotate halfway to ensure even baking.
- Remove and cool. Once cool, frost if desired. Stir together the almond butter, Greek yogurt, honey, and cinnamon. Top the muffins with the frosting and some mini chocolate chips. Enjoy!
These muffins will keep for 3 days in an airtight container at room temperature un-frosted, or for 5 days in the refrigerator frosted.
Want to make this recipe dairy-free? Just ensure you are using a vegan protein powder and vegan chocolate chips. For the Greek yogurt in the muffins, you can substitute any dairy-free Greek-style yogurt of choice, preferably a coconut-based one.
- Serving Size: 1 muffin (without frosting)
- Calories: 215
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 12mg