Paleo Protein Chocolate Chip Muffins

If you’re craving a delicious and satisfying treat, these Paleo Protein Chocolate Chip Muffins are about to become your new go-to recipe! Packed with protein, these muffins are dairy-free, gluten-free, and grain-free, making them a fantastic option for breakfast, a quick snack, or meal prep.

Why You’ll Love These Muffins

Not only are these muffins incredibly easy to make, but they’re also loaded with wholesome ingredients that you can feel good about. The combination of almond flour and tapioca flour creates a tender crumb, while the addition of collagen or protein powder gives them an extra boost of staying power. Whether you’re on the go or enjoying a cozy morning at home, these muffins are perfect for any occasion.

Ingredients You’ll Need

Here’s what you need to whip up a batch of these delicious muffins:

• Almond Flour: The base of these muffins, offering a light and tender crumb. If you need a nut-free option, you can swap both flours for cassava flour instead. See recipe notes for details. I prefer “super-fine” almond flour to get the best texture. I like this one from Blue Diamond I can get at Sam’s Club or Amazon. 
• Tapioca Flour: Adds a bit of elasticity and helps bind the muffins together, giving them that perfect muffin texture without any gluten. Though you can use arrowroot or potato starch instead, tapioca is ideal for it’s ability to give a stretch to baked Paleo good that can be dry. Using arrowroot or potato starch will result in more crumbly muffins. Learn more about Paleo flours and how to use them here. 
• Collagen Peptides: The secret ingredient that boosts the protein content, making these muffins not just tasty but also a great source of protein. Yes, you can use another unflavored protein powder of your choice in these as well. There are a lot of collagen brands out there. Use what is most accessible to you. I often get Vital Proteins unflavored collagen when it is on sale at Costco. I love and use regularly BUBS Collagen, which is Whole30 Approved.
• Baking Powder and Salt: Essential for a good rise and to balance the flavors.
• Maple Syrup: A natural sweetener that complements the pumpkin perfectly and keeps these muffins refined sugar-free.
• Extra Light Tasting Olive Oil or Avocado Oil: Either of these oils will work well, providing moisture without overpowering the delicate flavors. I usually use extra light-tasting olive oil due to cost. But, make sure it’s “extra light tasting,” not regular olive oil.
• Eggs: They help bind the ingredients together and give the muffins their structure. I do not have a egg-free variation for these muffins. BUT, please leave a comment below if you find one that works well for you, to help others!
• Vanilla extract – Either pure vanilla or vanilla extract works just as well.
• Dairy-free vanilla yogurt – Use whatever is accessible for you. I used Silk Vanilla Yogurt that I found at Walmart. If you use an unsweetened yogurt, the muffins will be less sweet. If you use a greek thicker yogurt, the muffins will be a little more dense. 
• Dairy-free chocolate chips – I like using mini chips so you get more chocolate flavor with less chocolate chips. For dairy-free mini chocolate chips, I use Enjoy Life Foods, as they are easy to find at Walmart, Target, and Amazon. If you want to keep these Paleo, use Hu Chocolate Chips.

How to Make Paleo Protein Chocolate Chip Muffins

1. Preheat and Prep Preheat your oven to 375°F and line a muffin tin with paper liners or grease it lightly with oil.
2. Mix the Dry Ingredients In a large mixing bowl, whisk together the almond flour, tapioca flour, collagen or protein powder, baking powder, and salt. This ensures the ingredients are evenly distributed.
3. Bring It All Together Add the wet ingredients into the bowl with the dry ingredients. Stir gently until combined.
4. Add the Chocolate Chips Fold in the dairy-free chocolate chips. They’ll add pockets of melty goodness to each muffin.
5. Bake Divide the batter evenly among the prepared muffin cups, filling each very full, pretty much to the top of the muffin cupl. Bake at 375 degrees for 10 minutes. Then, without opening the oven, reduce the oven heat to 350 degrees. Cook for an additional 12-14 minutes, or until top is solid to the touch and some are starting to lightly brown. 
6. Cool and Enjoy Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Then, dive in and enjoy!
7. To store: Store the muffins on the counter for up to 4 days in a sealed container or ziptop bag with a paper towel on top to help absorb any excess moisture. This will prevent the tops from becoming spongy. Or, freeze in a sealed container for up to 3 months. 

Tips for Success

• For the best texture, stick to the exact measurements and don’t substitute the flours.
• These muffins freeze beautifully! Store extras in an airtight container in the freezer for up to 3 months. Just thaw and reheat when you’re ready to enjoy.

Paleo Muffins in your Lunchbox

We make muffins every week for my kid’s lunchboxes or after-school snacks. Generally, they are more budget-friendly than most store-bought gluten-free muffins or granola bars. Plus, I love being able to actively chose what ingredients go into my kiddos!

I double batch my muffins and then freeze them in single-serve Glad or Ziplock reusable containers (like the ones above from Target). There they are good for a few months, and my kids can put them into their lunches without getting smooshed. Also, the reusable containers prevent them from getting smushed.

Perfect for Any Time

Whether you’re meal prepping for a busy week or whipping up a batch for your family, these Paleo Protein Chocolate Chip Muffins are a sure hit. Dairy-free, gluten-free, and grain-free, they check all the boxes for a healthy, easy breakfast or snack. Give them a try and watch them disappear!

Other Paleo Muffins you might love:

• • Paleo Protein Banana Muffins
  • Paleo Protein Chocolate Zucchini Muffins
  • Chocolate Paleo Muffins
  • Paleo Cinnamon Roll Muffins
  • Flourless Chunky Monkey Muffins

Paleo Protein Chocolate Chip Muffins

Autumn @wholefoodfor7

EASY Protein-loaded Paleo muffins that are perfect as a part of breakfast, lunchboxes, or for a snack with 11g+ grams of protein per muffin.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 12 large muffins

Calories 343 kcal

1/2x1x2x3x

Ingredients

 

• 3 cups almond flour see notes for nut-free
• 1 /2 cup tapioca flour
• 1/2 cup unflavored collagen powder or protein powder, unflavored or vanilla
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup maple syrup
• 1/4 cup light tasting olive oil or avocado oil
• 3 large eggs
• 1/2 cup dairy-free vanilla yogurt
• 2 teaspoons vanilla
• 1/2 cup dairy-free chocolate chips

Instructions

 

• Preheat your oven to 375°F and line a muffin tin with paper liners or grease it lightly with oil.
• In a large mixing bowl, whisk together the almond flour, tapioca flour, collagen or protein powder, baking powder, and salt. This ensures the ingredients are evenly distributed.
• Add the wet ingredients into the bowl with the dry ingredients. Stir gently until combined. Fold in the dairy-free chocolate chips.
• Divide the batter evenly among the prepared muffin cups, filling each very full, pretty much to the top of the muffin cup.
• Bake at 375 degrees for 10 minutes. Then, without opening the oven, reduce the oven heat to 350 degrees. Cook for an additional 12-14 minutes, or until top is solid to the touch and some are starting to lightly brown. 
• Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Then, dive in and enjoy!
• Store the muffins on the counter for up to 4 days in a sealed container or ziptop bag with a paper towel on top to help absorb any excess moisture. This will prevent the tops from becoming spongy. Or, freeze in a sealed container for up to 3 months. 

Notes

See the blog post above for ingredient details, including possible substitutions and favorite products. 

Nutrition facts reflect using Vital Proteins Collagen Peptides, which have 40g of protein per half cup. Adjust if your protein powder has higher protein content. 

NUT-FREE: I prefer the nutrients and additional protein from almond flour + tapioca flour. But, if you need nut-free, use:

• 2 cups 1:1 gluten-free flour instead of the almond + tapioca flour. Yes, only 2 cups 1:1 gluten-free flour total (don't use the tapioca flour). I prefer King Arthur 1:1 Gluten-free Flour. 
• Increase the yogurt to 1 cup
• Increase the vanilla to 2 teaspoons
• Add 1/4 cup coconut sugar or other granulated sugar of choice. 
• NOTE: These changes will have a large impact on the nutritional content of your muffins.

Nutrition

Calories: 343kcalCarbohydrates: 29gProtein: 11gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 47mgSodium: 158mgPotassium: 51mgFiber: 4gSugar: 13gVitamin A: 68IUVitamin C: 1mgCalcium: 142mgIron: 2mg

Keyword breakfast, dairy-free, easy, gluten-free, kid-friendly, paleo, snack

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