Chocolate Almond Flour Protein Muffins
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These almond flour protein muffins are a healthy, delicious breakfast or snack that tastes like a treat! They're dotted with chunks of dark chocolate, and we sneak in some collagen for an extra protein boost. They're naturally gluten- and dairy-free and ready in just 30 minutes!
For more healthy, high-protein muffins, try our paleo breakfast muffins and paleo apple muffins, which are also made with almond flour!
Busy mornings call for easy grab-and-go breakfasts like these chocolate almond flour protein muffins. They taste a lot like brownies, but they're deceptively healthy with a whopping 11 grams of protein! Meal prep them ahead of time for a quick breakfast on the go (they taste great with coffee), or warm them up and serve 'em with a scoop of ice cream for a healthier treat.
Ingredients notes
We love it when something is good for you, and tastes good too! That's why these almond flour protein muffins are made with only healthy ingredients (except for maybe the chocolate chunks).
- Coconut sugar: coconut sugar is less processed and contains more nutrients than regular sugar. You can use cane sugar or brown sugar if that's what you have on hand. You'll see we don't use very much because almond flour has a natural sweetness to it.
- Coconut oil: melted (and cooled) coconut oil is what we use but avocado oil also works.
- Almond flour: for this recipe, use a fine-ground almond flour rather than almond meal which tends to be more coarse. Almond flour is unique as it's high in healthy fat, and not really interchangeable with other flours.
- Collagen: instead of protein powder, we use unflavored collagen as a clean source of protein in these muffins. Our go-to collagen brand is Vital Proteins, but you can use a different brand of collagen ā just test it with hot water first to make sure it doesn't gel.
- Pecans: we use pecans for a nutty crunch, but chopped walnuts make a great alternative. You can also omit the nuts altogether if you prefer.
Other ingredients you need are eggs, vanilla extract, cocoa powder, baking powder, sea salt, hot water, and chopped dark chocolate. Oh, and some flaky sea salt for sprinkling on top (if desired).
Watch to see how to make these muffins
How to make almond flour protein muffins
Start your day with these easy-to-make almond flour protein muffins. It's a no-fail recipe with lots of flavor that comes together in a few quick steps. Let's make them!
- Preheat your oven and line your muffin tin with muffin liners.
- Beat the coconut sugar, coconut oil, eggs, and vanilla with electric beaters.
- Add in the almond flour, cocoa powder, collagen, baking powder, and sea salt. Gently beat in the hot water, then fold in the chopped chocolate and pecans (if using).
- Fill the muffin tins with batter, and top each one with a couple of extra chocolate chunks ā optional, but delicious!
- Bake 'em until they are either fudgy or fluffy (see recipe notes below). Let them cool for a few minutes before taking them out of the muffin pan. Sprinkle with sea salt, and enjoy!
More high-protein recipes using collagen
Looking for more ways to get in your daily dose of collagen? Us too! Try one of these delicious recipes:
What to serve with almond flour protein muffins
These almond flour protein muffins are delicious on their own as a breakfast or snack. We usually have two with a creamy almond butter latte! Serve them as part of a brunch spread, or pack them for a picnic. We always keep some in the freezer to warm one up and top with a scoop of coconut milk ice cream when we need a sweet fix!
Recipe FAQs
Can I freeze these muffins?
Absolutely, these muffins freeze really well. Store them in a reusable bag or airtight container in your freezer for up to three months.
What's the best type of chocolate chunk to use?
We use a dark chocolate bar and roughly chop it into pieces. You can also use store-bought chocolate chunks or chocolate chips. We like the Enjoy Life brand.
Can I omit the collagen?
Yep! The collagen adds protein to these muffins, but omitting it won't affect the recipe at all.
Can I use coconut flour instead of almond flour?
No, coconut flour isn't a great substitute for almond flour. It is much drier and more absorbent than almond flour, so you'd have to make more changes to the recipe overall.
Almond Flour Protein Muffins Recipe
Ingredients
- ā cup coconut sugar
- ā cup melted coconut oil
- 4 large eggs
- 1 tablespoon vanilla
- 2 cups almond flour
- Ā¾ cup cocoa powder
- Ā¼ cup 4 scoops collagen (see notes)
- 2 teaspoons baking powder
- Ā½ teaspoon sea salt
- Ā½ cup hot tap water
- Ā½ cup chopped dark chocolate (or paleo chocolate chips)
- Ā½ cup chopped pecans
- Optional: flaky sea salt to top the muffins
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with liners.
- Add the coconut sugar, coconut oil, eggs, and vanilla to a large bowl and beat with electric beaters.ā cup coconut sugar, ā cup melted coconut oil, 4 large eggs, 1 tablespoon vanilla
- Add the almond flour, cocoa powder, collagen, baking powder, and sea salt and beat until just combined. Add the hot water and carefully beat it into the batter. Fold in the chocolate and pecans.2 cups almond flour, Ā¾ cup cocoa powder, Ā¼ cup 4 scoops collagen, 2 teaspoons baking powder, Ā½ teaspoon sea salt, Ā½ cup hot tap water, Ā½ cup chopped dark chocolate, Ā½ cup chopped pecans
- Divide the batter between the lined muffin cups, filling them nearly to the top. For extra chocolaty muffins, top with a few chocolate chips or chunks.
- Bake the muffins for 12-20 minutes ā see the guidelines below. Let the muffins cool for 5 minutes before removing them from the muffin tin. Optional: top with a little sprinkle of flaky sea salt.Optional: flaky sea salt to top the muffins
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our breakfast recipes!
I made these for my family yesterday morning and everyone loved it! My family had eaten all of them by the time I Ā went for seconds! I’m going to make them again today or tomorrow, and was wondering if I Ā made a double batch if I could freeze some of the batter? These are definitely a new family favorite. Thank you!
They freeze really well!
Hello, I would really love to try these muffins but, don’t do commercially made protein powders. Do you know if any subs (dairy free) that I could use? Or maybe just add a bit more almond flour? Thank you, Mary Beth
You can simply omit the collagen if you like. š
Delicious,I added frozen organic blueberries and used organic honey instead of sugar then once cooled cut in half added whipped cream mixed with 95% melted chocolate sprinkle with chopped pistachios, yum yum???
These are the best paleo muffins Iāve ever had. The flavor and consistency are perfect. We will definitely make them again!
Thatās great, Michele! Thank you for the comment!
I’m wondering if you know how much fiber is in each muffin. I’m making them for my kids so that’s always something I like to know. š Thanks so much!
There are 2.7 grams. š
Made these muffins several times, people at work and friends love them.
That’s so great to hear!
HI, will be trying these very soon…i just noticed that it says 3/4 cacao powder… its 3/4 cups i presume? Also, any substitute for the coconut sugar?
Yes! Thank you for catching that. It’s been updated now. I haven’t tried this recipe with anything other than coconut sugar before. Brown sugar would definitely work. A sugar alternative like erythritol would probably work, too. š
These are fantastic! I have a wheat allergy and am always looking for treats that the whole family can enjoy. The texture was fantastic and they were very chocolatey which made for a happy husband and toddler here. Thank you for sharing! I will definitely make these again!
*I made these exactly as followed with zero changes*
I’m so happy to hear you enjoyed the recipe! Thank you for coming back to let us know!!
These muffins are the best! Will check out your other vp recipes for more inspo.
I’m happy to hear you like them as much as we do!
So for people like me who may or may not love chocolate. Would a full cup of chocolate chips be too much?
They are quite chocolaty. You can always cut down the amount. š
Iām so glad you broke down the timing so you get your muffin exactly how you want. Fudgy muffins are life so Iām glad I know exactly how long much time is need!
Fudgy muffins are the best, aren’t they?!!
Muffins are my FAVE, especially blueberry or lemon poppyseed muffins! Chocolate muffins taste more like frosting-less cupcakes to me. Nothing wrong with that, but I find them more suitable for dessert than breakfast! However, I still wouldn’t turn down chocolate for breakfast. Thus, these muffins might just be calling for me to make them and dig in!
Exactly! These could totally be eaten as dessert!
Delicious, decadent and satisfying!
I’m so happy to hear you like them!!
Have you ever added chia seeds to add more fiber
I haven’t, but I would think that a tablespoon or two could be added without a problem.
Thank you for this awesome looking and healthy dessert recipe! Canāt wait to try it
You are so welcome!!
Dear Kristen,
Have been reading your blog for ages, though I confess I have never cooked any of your cakes.
The reason? I live in a metric world, plus your units like cups are volume-based (cup), not weight based (gram).
Therefore 1 cup of honey is not the same weight as a cup of sugar.
If I can still risk with your fusion salads or dishes, I need some guidance for the sweets.
In a nutshell, knowing that is never going to be precise,
How many grams in a cup?
Then, why do you still use coconut oil, though it is being denounced as harmful?
Thank you.
1 cup of almond flour is 96 grams – or at least that is what Google told me. This is a really flexible recipe so the exact amount isn’t super important.
I use coconut oil because it is a great dairy-free alternative to butter. If you are concerned about it, you could always use melted butter or a neutral flavored oil instead. š
Thank you so very much!
You are welcome!
Hello! Can you make this without the collagen stuff or will it not bake right? I have all the other ingredients!
The recipe will work without the collagen, but you’ll miss out on the extra protein and other health benefits. Definitely worth picking up some Vital Proteins for your next batch!
Hi, Can I replace the collagen with my protein powder?
I have never tried baking with protein powder so I’m really not sure how it works in recipes.