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Photo of Chocolate chip protein muffins by WW

Chocolate chip protein muffins

3
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
6
Difficulty
Easy
With 16 grams of protein each, these easy make-ahead muffins are a great meal prep breakfast or snack option. Bake them over the weekend, store at room temperature, and reheat for a few seconds in the microwave before enjoying. They’re hearty and filling, with a texture similar to almond cake. Make sure to coat the muffin liners with cooking spray; the muffins won’t release cleanly unless you do.

Ingredients

Cooking spray

6 spray(s)

Plain fat free Greek yogurt

½ cup(s)

Egg

1 large egg(s), lightly beaten

Vanilla whey protein powder

2 oz

Powdered peanut butter

½ cup(s)

Baking powder

1 tsp

Table salt

¼ tsp

Lily's Milk Chocolate Style Baking Chips

2 oz

Instructions

  1. Preheat the oven to 325°F. Line a 6-cup muffin tin with paper liners (or use a silicone muffin pan); coat the liners with cooking spray.
  2. In a medium bowl, whisk together the yogurt, egg, and 2 tbsp water. Add the protein powder, powdered peanut butter, baking powder, and salt; stir until smooth and well combined. Fold in the chocolate chips. Divide the batter evenly among the prepared muffin cups. Bake until a wooden pick inserted in the center comes out clean or with a few moist crumbs, 18 to 22 minutes.
  3. Serving size: 1 muffin

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