Choc Chip Caramel Almond Protein Muffins
Choc Chip topped and packed with almond protein ready for snacking. These muffins are quick to put together and perfect for small batch meal prep. This recipe can be easily multiplied by adjusting the yield on the recipe card below.
Another convenience is that this recipe uses one single serving of almond protein. This allows compatibility with samples & individual serving sachets. I encourage you to compare different brands or flavours of plant protein as they all vary quite considerably with baking. I’ve had the best and most consistent results with the Macro Mike range of peanut and almond protein. I have also experimented with Muscle Nation Custard casein.
Once you’re comfortable making these muffins as directed, you can adjust baking time, temperature and choice of mix ins. This recipe is compatible with pretty much any protein powder that you may have on hand. Dairy protein like whey can be a little more delicate and prone to creating a dense or rubbery finished product. Plant protein tend to hold up best in baked goods like this as it absorbs and retains moisture best. Casein also has a slightly better texture in baked goods due to its higher liquid absorption compared with whey.
If you use MacroFactor, you can now quickly and easily import this recipe with this link on your mobile device.
For more High Protein Recipes, please check out our archive here.
Choc Chip Caramel Almond Protein Muffins
Preheat Oven to 180oC & line a muffin tray with 4 paper liners.
(Liners not required if using silicone bakeware, but you may get better results if you lightly rub with oil. Don't use non-stick spray in your silicone bakeware)
Mix together all ingredients (except the choc chips!) in a medium sized bowl using a wooden spoon or spatula. Ensure all the protein powder is encorporated and the mixture is free from lumps.
Divide Muffin Mix evenly between your 4 prepared muffin cups. Decorate the top of each muffin with 5g Choc Chips.
Place the tray into the preheated oven and turn the temperature down to 160oC. Bake for approx 25mins, test for done-ness with a wooden skewer.
Allow to cool on a wire rack and then store in the fridge for a convenient snack.
Can be reheated for 15s in the microwave before eating if you don't want a cold muffin.
Ingredients
Directions
Preheat Oven to 180oC & line a muffin tray with 4 paper liners.
(Liners not required if using silicone bakeware, but you may get better results if you lightly rub with oil. Don't use non-stick spray in your silicone bakeware)
Mix together all ingredients (except the choc chips!) in a medium sized bowl using a wooden spoon or spatula. Ensure all the protein powder is encorporated and the mixture is free from lumps.
Divide Muffin Mix evenly between your 4 prepared muffin cups. Decorate the top of each muffin with 5g Choc Chips.
Place the tray into the preheated oven and turn the temperature down to 160oC. Bake for approx 25mins, test for done-ness with a wooden skewer.
Allow to cool on a wire rack and then store in the fridge for a convenient snack.
Can be reheated for 15s in the microwave before eating if you don't want a cold muffin.
Notes
As long as the protein powder you are using is GF, then yes they will be.
I’ve successfully made this recipe replacing the chocolate chips with 50g frozen berries & using any of the available flavours of macro mike peanut or almond protein.
When I made these with the Muscle Nation Custard Casein, the muffins sunk in the middle – but I think these weren’t fully cooked when I took them out! (oops)
I also really liked the banana and hunnie flavour peanut protein or the almond protein in vanilla buttercream paired with the dark choc chips.
Key Ingredients
Yum!
I’ve got one for you tomorrow :)!