These muffins bake up fluffy and delicious and pack a mighty protein punch from greek yogurt and protein powder. They are freezer friendly and perfect for busy mornings or afternoons on the run! This recipe is adapted from my favorite basic pancake mix recipe and protein muffin recipes that use a store-bought pancake mix. I decided to develop this for you because not everyone always has a protein pancake mix, but we almost always have the staples for regular pancakes.
How to Make Chocolate Chip Protein Pancake Muffins
These are super simple to make and use ingredients that I consider staples in our house. First lay out and measure all of your ingredients. I find this helpful to ensure you have everything and you do not forget to add an ingredient.
Next, whisk together the dry ingredients in a large bowl and the sugar, eggs, milk, oil and vanilla in a separate small bowl.
Add the wet ingredients (egg mixture and yogurt) to the dry ingredients and mix until well combined. Finally fold in the chocolate chips, portion into your muffin tin and bake.
Tips & Adaptations
- Protein Powder – change the flavor profile with a different protein powder flavor. Peanut butter or a spiced flavor would be great.
- Flour – this works with all-purpose, whole wheat, or a 1-1 gluten free blend. I usually use half all-purpose and half whole wheat.
- Add-ins – my children love mini chocolate chips, but you could substitute chopped nuts, blueberries, raisins or dates.
- Vanilla – 1/2 tsp of almond extract would be a great addition for a different flavor.
- Spices – Add in 1 tsp of cinnamon or your favorite spice blend to mix it up.
Chocolate Chip Protein Pancake Muffins
This recipe is gluten free adaptable and you can adjust the flavor with different add-ins. See notes above for all adaptations.
Yield: 18 Regular Muffins
Ingredients:
- 2 cups flour (all-purpose, whole wheat, or 1-1 gluten free blend)
- 1/4 cup protein powder (I use vanilla)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup maple syrup or granulated sugar
- 2 large eggs
- 2 tablespoons oil (avocado or canola)
- 1 1/4 cup greek yogurt (0% or 2%)
- 3/4 cup milk (tested with regular milk and almond milk – regular milk adds additional protein)
- 2 teaspoons vanilla
- 1/2 cup mini chocolate chips or add-ins of your choice (see notes above)
Instructions:
- Preheat oven to 350 and prepare your muffin pan with liners or a spray (I like to use avocado spray or a silicone muffin pan).
- In a large bowl, whisk together the flour, baking powder, protein powder and salt.
- In a medium bowl, combine the maple syrup, eggs, oil, milk, and vanilla.
- Using a spatula, add the wet ingredients (egg mixture and yogurt) to the dry ingredients and mix until just combined.
- Fold in chocolate chips.
- Fill each muffin cup ¾ of the way up (I use a large cookie scoop), and bake for 18-20 minutes. The muffins are finished baking when an inserted toothpick comes out clean.
- Let cool 10 minutes before devouring!
- Note: These are best the day of but will stay good for up to a week, but need to be sealed in a bag or container and kept in the refridgerator. Reheat for 10-20 seconds in the microwave. They can stay for 2-3 months sealed in the freezer (Reheat in the microwave at 20 second increments).
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