If you’re like me and always trying to boost your protein intake then making sure even your snacks have protein is essential! These Choc Chip Protein Muffins have 11 grams of protein per serve and are completely gluten free. I’ve used Chief Nutrition Creamy Vanilla Whey Protein Powder, which adds a lovely flavour and sweetness. Chief have become my go-to protein powder brand because they’re grass fed and tested for contaminants, plus they have no artificial sweeteners or flavours, which is so important. I’ll pop the recipe below for you but you can also find it on my website.
Preheat the oven to 180°C/356°F (conventional). Line a muffin tray with 10 muffin liners and set aside.
Add the eggs, milk, olive oil, maple syrup and vanilla extract to a bowl and whisk to combine.
Add the almond flour to the bowl and sieve in the tapioca flour, buckwheat flour, Chief Vanilla Whey Protein Powder and baking powder. Stir until well combined.
Add the choc chips to the bowl and stir until just combined. Divide the mixture between the muffin liners and place into the oven to bake for 22 minutes or until golden brown and cooked through when tested with a skewer.
Once baked, remove from the oven and set aside to cool. Once cooled to room temperature, transfer to an airtight container.
storage
Store at room temperature for 1-2 days and then in the refrigerator for up to 5 days. Warm for around 30 seconds in the microwave to get that just baked softness.