Peanut Butter Chocolate Chip Protein Muffins

• 1 1/4 cups all-purpose flour
• 1/2 cup protein powder (unflavored or vanilla)
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweetened applesauce
• 1/4 cup creamy peanut butter
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup milk (any kind)
• 1/2 cup chocolate chips (dark or semi-sweet)

Steps

1. 1 Preheat oven to 350°F. Line a muffin tin with paper liners.
2. 2 In a large bowl, whisk together flour, protein powder, sugar, baking powder, baking soda, and salt.
3. 3 In a separate bowl, mix applesauce, peanut butter, egg, vanilla, and milk until smooth.
4. 4 Pour wet ingredients into dry ingredients and stir just until combined. Fold in chocolate chips.
5. 5 Divide batter evenly among muffin cups.
6. 6 Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. 7 Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Equipment

• Muffin tin
• Mixing bowls
• Whisk

Variations

• Add a handful of chopped nuts for crunch or swirl in a bit of peanut butter on top before baking.

Substitutions

• For a nut-free version, use sunflower seed butter instead of peanut butter.

Pairings

• Fresh fruit salad
• Greek yogurt

Nutrition

Tips

• For extra protein, use Greek yogurt instead of applesauce.
• Store in an airtight container to keep them fresh and moist.

Storage

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Freezing: Freeze muffins for up to 3 months. Thaw at room temperature or reheat in a microwave.

Serving Suggestions

• Pair with a steaming cup of coffee or a glass of almond milk for a hearty breakfast.

FAQ