Low carb protein muffins are made with almond flour. The best thing about them is how wonderfully filling they are!
These low carb protein muffins are made with almond flour. They are light and fluffy and contain 13 grams of protein per muffin and 4 grams net carbs.
The best thing about them is how filling they are. When I have two of these babies for breakfast, I’m not hungry for at least 6 hours.
I used to object to using protein supplements. My thought was that if one wants protein, one should eat meat or eggs (these fluffy scrambled eggs are amazing, by the way). If one wants a muffin, well, one should eat a muffin.
I changed my mind after trying these protein muffins. They are delicious, and SO FILLING. I never ate such filling baked goods. They keep me full for hours and give me good, steady energy.
So now I’m a convert. I have a couple of these almost every morning. I double the recipe and bake 12 at a time. They keep in the fridge for several days, and they also freeze well.
You can also make the batter the night before, pour into the muffin pan, cover with cling wrap and refrigerate, then bake in the morning.
Please be aware that protein muffins, especially high protein muffins such as these, cannot have the same texture as regular muffins. The protein powder affects both the flavor and the texture. Still, I think that for their kind, these protein muffins are excellent and as close as can be to regular almond flour muffins.
- Avocado oil spray for paper liners
- 2 large eggs
- 1/2 cup plain whole milk Greek yogurt
- 1/4 cup butter, melted and slightly cooled
- 1 teaspoon stevia glycerite (equal to about 1/3 cup sugar)
- 1 teaspoon pure vanilla extract
- 1/2 cup blanched finely ground almond flour (2 oz)
- 2 scoops unsweetened whey protein powder (46 grams)
- 1 teaspoon baking powder
- 1/3 cup 2 oz dark chocolate chips* divided
- Preheat oven to 350 degrees F. Line a 6-cup muffin tin with liners and lightly spray them with oil.
- In a large bowl, whisk the eggs, yogurt, melted butter, stevia and vanilla.
- Mix in the almond flour, followed by the protein powder, and finally the baking powder. Whisk until very smooth.
- Fold in the chocolate chips, reserving 24 chocolate chips to sprinkle on top of the muffins.
- Spoon the batter into the prepared muffin cups, filling them almost full. Top each muffin with 4 chocolate chip.
- Bake until a toothpick inserted in one of the muffins comes out clean, 17-19 minutes. They will not brown even when ready.
- Cool 5 minutes in pan on a wire rack, then 10 more minutes directly on the rack.