Chocolate Chip Protein Muffin

Servings: 12 muffins

Total Prep Time: 20 mins

Total Cook Time: 40 mins



3 Cups Old-Fashioned Rolled Oats (Gluten-Free If Need Be) 

4 Scoops Whey Protein Isolate Vanilla Flavor

1 Tsp Baking Powder

1 Tsp Ground Cinnamon 

½ Tsp Sea Salt

2 Eggs (Substitute W/ 2 Tbsp Bob’s Red Mill gg Replacer For Vegan Version) 

1 Tsp Vanilla Extract

½ Cup Unsweetened Apple Sauce 

½ Cup Plain 0% Greek Yogurt (Substitute W/ Daiya Greek Yogurt For Dairy-Free Version) 

5 T Coconut Oil, Melted 

2 T Truvia Nectar Sweetener (Or Sweetener Of Choice) 

1 Cup Unsweetened Almond Milk

Toppings: 2 Oz Banana, 2 T Organic Dark Chocolate Chips, 2 Oz Blueberries, 2 Oz Chopped Apples, 4 Tsp Chopped Pecans


Preheat oven to 350F. 

In a large mixing bowl combine oats, protein powder, baking powder, cinnamon, and sea salt.

In a separate bowl combine eggs, vanilla extract, applesauce, greek yogurt, coconut oil, Truvia, and almond milk. 

Add wet ingredients to dry ingredients and stir until evenly mixed throughout. 

Line a 12 muffin pan with muffin holders.

Divide batter evenly among muffin tin.

Top 4 muffins with banana slices + dark chocolate, 4 muffins with blueberries, and the remaining 4 muffins with chopped apples + pecans.

Bake 15-20 minutes, and then allow to cool for 20 minutes before carefully removing from the muffin pan.

Store in an airtight container for up to 5 days (or freeze for longer storage duration). Microwave for 20-30 seconds when ready to eat.