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3-Ingredient Chocolate Protein Muffins

These viral 3-ingredient protein muffins are soft, chocolatey, and made with just protein pancake mix, Greek yogurt, and a chocolate protein shake. Stir, scoop, and bake for an easy grab-and-go breakfast or snack with about 8 grams of protein per muffin. This simple protein muffins recipe is kid-friendly, freezer-friendly, and perfect for weekly meal prep.

By Sefa Tedik Published

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3-Ingredient Chocolate Protein Muffins
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Instructions

  1. Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners or coat it with nonstick cooking spray.

  2. In a large bowl, stir together 2 cups protein pancake mix, 1 cup plain nonfat Greek yogurt, and 1 cup chocolate protein shake just until no dry streaks remain; the batter will be thick. Fold in ⅓ cup mini chocolate chips, if using.

  3. Divide the batter evenly among the 12 muffin cups, about ¼ cup each, and smooth the tops.

  4. Bake the protein muffins for 18 to 22 minutes, until a toothpick inserted in the center comes out clean.

  5. Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips

Don't overmix the batter, or the protein muffins turn dense and rubbery. The protein per muffin depends on the brands you use, so check the labels if you're tracking macros. For vanilla protein muffins, use buttermilk-style protein pancake mix and a vanilla protein shake and fold in 1 cup blueberries.

Storage

Store protein muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Freeze for up to 3 months and microwave a frozen muffin for 30 to 40 seconds.

Serving suggestions

Enjoy protein muffins for breakfast with a cup of coffee and fresh fruit, spread with peanut butter, or as a post-workout snack.

  • Baked
  • Freezer friendly
  • Kids love it

Source: https://panfold.com/recipe/3-ingredient-chocolate-protein-muffins

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