High Protein Chocolate Chip Muffins

Name: High Protein Chocolate Chip Muffins
Ingredients: 2 eggs; 1/3 cup milk of your choice; 1/3 cup extra virgin olive oil; ½ cup pure maple syrup; 2 teaspoons vanilla extract; 1 ½ cups almond flour; ½ cup tapioca flour; ½ cup buckwheat flour; ½ cup Chief Vanilla Whey Protein Powder; 1 ½ teaspoons baking powder; ¾ cups dark chocolate chips

By Chief NutritionMay 27, 2026

High Protein Chocolate Chip Muffins

Sarah Bell

Rated 3.9 stars by 7 users

Author

Sarah Bell

If you’re like me and always trying to boost your protein intake then making sure even your snacks have protein is essential! These Choc Chip Protein Muffins have 11 grams of protein per serve and are completely gluten free. I’ve used Chief Nutrition Creamy Vanilla Whey Protein Powder, which adds a lovely flavour and sweetness. Chief have become my go-to protein powder brand because they’re grass fed and tested for contaminants, plus they have no artificial sweeteners or flavours, which is so important. I’ll pop the recipe below for you but you can also find it on my website.

Ingredients

2 eggs
1/3 cup milk of your choice
1/3 cup extra virgin olive oil
½ cup pure maple syrup
2 teaspoons vanilla extract
1 ½ cups almond flour
½ cup tapioca flour
½ cup buckwheat flour
½ cup Chief Vanilla Whey Protein Powder
1 ½ teaspoons baking powder
¾ cups dark chocolate chips

Directions

Preheat the oven to 180°C/356°F (conventional). Line a muffin tray with 10 muffin liners and set aside.
Add the eggs, milk, olive oil, maple syrup and vanilla extract to a bowl and whisk to combine.
Add the almond flour to the bowl and sieve in the tapioca flour, buckwheat flour, Chief Vanilla Whey Protein Powder and baking powder. Stir until well combined.
Add the choc chips to the bowl and stir until just combined. Divide the mixture between the muffin liners and place into the oven to bake for 22 minutes or until golden brown and cooked through when tested with a skewer.
Once baked, remove from the oven and set aside to cool. Once cooled to room temperature, transfer to an airtight container.

storage

Store at room temperature for 1-2 days and then in the refrigerator for up to 5 days. Warm for around 30 seconds in the microwave to get that just baked softness.