When Chad tested these chocolate chip protein muffins a few weeks ago and said they’d be great with some frosting on top I nearly decked him. Let me be perfectly clear, these aren’t cupcakes! So if that’s what you’re looking for, you’ve come to the wrong place. Once I explained to Chad they were a breakfast muffin he got the clue and declared them to be pretty great. Smart man he is. We just might meet our yearly quota! You know…
I’ve always loved baking, so these have been a lot of fun to create. And for once, I’ve kept the total recipe servings quite small! Each batch makes 6 muffins, which is perfect for 1 person for a few days. I was packing 2 per day for breakfast on the go or as a snack at work. If your kids eat any and everything that resembles treats like mine do, you better just plan to double it. If I let them, my kids will eat these as snacks too.
Have I mentioned the amazing macros for these muffins? Each one is 8.2g protein, 18.9g carbs, & 2.1g fat. Pretty amazing if I don’t say so myself! You can even find these in Myfitnesspal already! (Search Stay Fit Mom Chocolate Chip Protein Muffins)
If you plan to make these chocolate chip protein muffins, make sure to use parchment paper instead of any cupcake liners. Because they are low in fat, they will stick to most liners. I just cut up some parchment paper and fold them into the pan as best I can. I hold the liner in place and I scoop the batter in. It’s really simple, I promise.
Here’s a look at how easily they come out of the parchment paper liners. This post contains affiliate links. If you purchase something from these links, we could earn a small commission that helps support our blog. This would be at no additional cost to you.
Once cooled store in an air tight container or ziplock bag. Like most muffins and doughnuts and things, these taste even better the next day! Super soft and extra moist! Or maybe I’m just a little crazy?
I listed the exact weight in grams for a lot of the ingredients for you fellow macro counters. We all know nutrition labels sometimes stretch the truth (Kodiak Cakes!) so I included my calculations if you want to be exact. Easily log these in Myfitnesspal by searching: Stay Fit Mom Chocolate Chip Protein Muffins
- 1 Cup Kodiak Cakes Power Cakes Flapjack & Waffle Mix (I used 130g)
- 1/2 Teaspoon Baking Powder
- 1/4 Cup Liquid Egg Whites (I used 60g)
- 1/4 Cup Plain Non Fat Greek Yogurt (I used 50g)
- 1/4 Teaspoon Vanilla Extract
- 2 Tablespoons Brown Sugar
- 1/2 Cup Unsweetened Almond Milk (I used Cailfa Farms, any milk works)
- 1.5 Tablespoons Nestle Mini Chocolate Chips (21g)
- Preheat Oven to 350 degrees.
- Cut out 6 pieces of parchment paper for lining your muffin pan.
- In a medium size mixing bowl, combine Kodiak Cakes and baking powder.
- Add all remaining ingredients and mix.
- Pour into your parchment paper lined muffin pan.
- Bake for 15-20 minutes, or until starting to turn golden brown.
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