High Protein Chocolate Chip PB Muffin
These high protein, low carb chocolate chip muffins are an easy bake and keep me full for hours. I use a special baking mix to boost the protein and drop the carbs, but you can sub with regular flour! Topping with peanut butter is optional, but let’s be real- 10x better.
Ingredients
- 1 large egg
- 1 cup 2% fat Greek yogurt
- 1/4 cup olive oil
- 1/3 cup maple syrup
- 1 tablespoon vanilla extract
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- Dash of salt
- 2 1/3 cups Carbonaut baking mix (can use regular flour)
- Chocolate chips
- Runny peanut butter, for drizzling (optional)
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Line a muffin tin with paper liners.
- In a large bowl, whisk together the egg, yogurt, olive oil, maple syrup, and vanilla extract until well combined.
- In a separate bowl, whisk together the baking powder, baking soda, salt, and Carbonaut baking mix.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Stir in the chocolate chips.
- Fill each muffin liner about 2/3 full with batter.
- Bake for 7 minutes at 425 degrees F (220 degrees C). Reduce heat to 375 degrees F (190 degrees C) and bake for an additional 10-12 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
- Drizzle with runny peanut butter, if desired.
Tried this recipe?Let us know how it was!