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This Chocolate Peanut Butter Protein Muffin recipe transforms regular breakfast muffins into a healthy, guilt-free treat to eat every morning of the week. Who doesn’t love the chocolate & peanut butter flavor combination? These muffins are rich, moist and filling, but also high in protein and low in calories. You can swap peanut butter for your favorite nut butter or seed butter.
While I love to cook gluten friendly recipes, I also like to make recipes that are macro friendly and align with my personal fitness goals. Here is a delicious Chocolate Peanut Butter Protein filled muffin recipe which is gluten free and macro friendly. While these muffins taste like chocolate cupcakes, they contain just a fraction of the calories to keep all of us on track with our goals:
Macros (per one muffin):
- Calories: 187 kcal
- Protein: 10g
- Carbs: 26.5
- Fat: 9.25
DRY INGREDIENTS
- Pancake/Waffle Mix: I used Kodiak Cakes Gluten Free Flapjack & Waffle Mix. If you have been following me for any amount of time, you have probably noticed I am obsessed with Kodiak Cakes GF mix. It is a delicious mix made from whole grain oat flour. It also contains leavening agents (baking powder, xanthan gum, and dried egg) so it bakes perfectly. When using this mix you do not need to worry about whether your baked goods will rise, and no need to add any additional leavening agents. While I am partial to Kodiak Cakes, any gluten free pancake/waffle mix will work. If you do use another brand of pancake mix your macro ratios will be off, so you will need to re-calculate on your own. Also, if your baking mix does not contain baking powder or baking soda, I recommend adding 1 teaspoon baking powder to this recipe.
- Powdered Peanut Butter: I used PB Fit brand powdered peanut butter for this recipe, however any powdered peanut butter brand will work. Other popular brands available in-stores and online are PB2 and Naked PB. Powdered peanut butter adds the flavor and protein of peanut butter without the calories and fat of peanut butter.
- Chocolate Protein Powder: Since the base of this recipe is chocolate in flavor, I recommend using chocolate protein powder. If you do not have chocolate you can use vanilla or plain, however I would recommend doubling the amount of cocoa powder to 2 tablespoons make up for the lack of chocolate protein.
- Collagen Peptides (optional): I used Native Path Grass-Fed Collagen Peptides in this recipe, however any collagen powder will work. Collagen is used in this recipe to boost protein. You can omit if you do not have collagen peptides, but note that your protein macros will need to be re-calculated.
- Cocoa Powder: As noted in protein powder section, if you do not have chocolate protein powder I recommend doubling the cocoa powder to 2 tablespoons instead of 1.
WET INGREDIENTS
- Peanut Butter: I used 6 tablespoons of natural, creamy peanut butter in this recipe. You can sub for your favorite nut butter or seed butter.
- Maple Syrup: I love to sweeten baked goods with pure maple syrup. It is natural, paleo and contains many antioxidants and minerals which sugar and honey do not contain. You can sub for equal amounts of cane sugar or honey if you prefer. Here is a brand I recommend.
- Chocolate Chips: I used Enjoy Life Allergen Friendly Mini Chips. I prefer this brand because their chips are dairy free. The recipe calls for 1/3 cup chocolate chips, however feel free to sprinkle another tablespoon or two on top of the muffins before baking.
- Almond Milk: You will need around 1 cup (give or take 1/4 c) of milk. I used exactly 1 cup for this recipe, however you may need to add or remove some milk based on your specific ingredients. Start by using 3/4 cup of milk and add by the 1/4 cup until your mix reaches desired muffin-batter consistency. I prefer to use almond milk, however any milk of your choice will work.
- Vanilla Extract: Enhances all of the delicious flavors and adds a level of richness.
- Egg: 2 eggs will ensure these muffins rise to perfection. No need to add any more leavening agents as the pancake mix should contain everything you need.
Let muffins cool for 10 minutes before serving. Muffins will store in airtight contain for up to 4 days. Enjoy!
Looking for more delicious protein packed recipes? Try my strawberry protein donuts!
Chocolate Peanut Butter Protein Muffins
This delicious muffin recipe is gluten free and macro friendly! Muffins are moist and filling, but also high in protein and low in calories. If you like the chocolate peanut butter flavor combination you will love these muffins! Easily enjoy them on the go, or eat them warm with a smear of peanut butter.
Equipment
- Muffin tin
Ingredients
- 1.5 cups gluten free pancake/waffle Mix (if your mix does not contain baking powder or soda, add 1 teaspoon baking powder to your dry ingredients)
- 1/2 cup powdered peanut butter
- 2 scoops chocolate protein powder (2 scoops = 20g protein) (see notes)
- 2 scoops collagen peptides (optional) (2 scoops = 18g protein) (see notes)
- 1 tablespoon cocoa powder (see notes)
- 1 cup almond milk (or any milk of your choice) (see notes)
- 6 tablespoons creamy peanut butter (or sub for favorite nut/seed butter)
- 2 whole eggs
- 1/2 cup maple syrup (see notes)
- 1 teaspoon vanilla extract
- 1/3 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350. Line a 12-muffin tip with cupcake/muffin liners. If not using liners, grease each cavity with cooking spray.
- Combine all dry ingredients (pancake/waffle mix, protein powder, powdered pb, collagen) in a mixing bowl and stir to combine.
- Add wet ingredients to dry (eggs, maple syrup, peanut butter, vanilla, almond milk) and stir to combine. If mix is too dry you can slowly add almond milk until you reach desired muffin-batter consistency.
- Fold the chocolate chips into batter.
- Evenly spoon batter into 12 muffin cavities. Mix will almost reach the rim of the muffin tin.
- Bake at 350 for 18-20 minutes, or until muffins are set.
- Let muffins cool for 10 minutes before eating.
Notes
Gluten Free Pancake/Waffle Mix: I used Kodiak Cakes Flapjack & Waffle mix. If you use a different brand, check to ensure your mix contains baking powder or baking soda. If it does not contain either then add 1 teaspoon baking powder to your dry ingredients.
Chocolate protein powder: I use Arbonne chocolate protein powder. You can use any brand you like. If you do not use chocolate protein (using vanilla or plain) increase the amount of cocoa powder from 1 tablespoon to 2 tablespoons.
Collagen peptides: The purpose of the collagen peptides in this recipe is to increase protein. You can omit if you do not have collagen peptides, however you will need to recalculate your macros.
Cocoa Powder: If not using chocolate protein powder, increase cocoa powder from 1 tablespoon to 2 tablespoons.
Maple Syrup: You can sub for equal amounts of honey or cane sugar. If using cane sugar you may need to increase the amount of milk used.
Almond milk: I used exactly 1 cup of almond milk in this recipe. You may want to start by using 3/4 cup and if the consistency is correct then no need to add more. Consistency should be like regular muffin-batter, slightly thicker than cake batter. If you are using cane sugar instead of syrup, you will likely need to increase the amount of milk used.
Nutrition
Serving: 1MuffinCalories: 187kcalCarbohydrates: 26.5gProtein: 10gFat: 9.25g
Tried this recipe?Let us know how it was!
These muffins are easy to eat on the go. Also delicious served warm with a smear of peanut butter. Store in airtight container for up to 4 days.
