Double Chocolate Protein Muffin Tops
Delicious and nutritious double chocolate protein muffin tops inspired by Joy Bauer’s healthy baking style. These muffin tops are packed with protein and rich chocolate flavor, perfect for a quick breakfast or snack.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 muffin tops
Ingredients
1 cup oat flour
1/2 cup chocolate protein powder
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened applesauce
1/4 cup maple syrup
1/4 cup plain Greek yogurt
1 large egg
1 teaspoon vanilla extract
1/3 cup unsweetened almond milk
1/2 cup dark chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, whisk together the oat flour, chocolate protein powder, cocoa powder, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, mix the applesauce, maple syrup, Greek yogurt, egg, vanilla extract, and almond milk until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Fold in the dark chocolate chips evenly throughout the batter.
Using a spoon or cookie scoop, drop large spoonfuls of batter onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten the tops to form muffin top shapes.
Bake for 14 to 16 minutes, or until the tops are set and a toothpick inserted into the center comes out with moist crumbs but no raw batter.
Remove from the oven and allow the muffin tops to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.