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High Protein Snacks Low Sugar – Chocolate Chip Muffins You’ll Love!

A batch of High Protein Snacks Low Sugar Healthy Muffins Chocolate Chip baked golden brown, made with oats, Greek yogurt, and Muffins Made With Protein Powder, cooling on a wire rack with melty chocolate chips on top.
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Meet your new snack obsession: chocolate chip protein muffins that check every box — easy to make, packed with protein, gluten-free, and ridiculously good. You toss everything into a blender, press a button, and boom — muffin magic. Think of them as the perfect mix between a treat and a smart snack.

 

No mess, no complicated prep, and best of all? They taste like dessert but act like a balanced breakfast.

Ingredients

  • Old-fashioned oats (1 ¾ cups) – Use gluten-free if you need to. These will blend into a soft oat flour base that keeps your muffins hearty and wholesome.
  • Vanilla whey protein powder (½ cup) – Adds that protein boost while keeping things sweet and satisfying.
  • Baking powder (1 tsp) – The lift! This helps give your muffins their rise.
  • Baking soda (¾ tsp) – A little extra help for fluffy texture.
  • Cinnamon (¼ tsp) – Just a touch for warmth and coziness.
  • Salt (½ tsp) – Balances out the sweetness.
  • Plain Greek yogurt (1 cup) – I use 2% for a little creaminess and extra protein.
  • Maple syrup (⅓ cup) – Naturally sweet, perfectly complements the chocolate chips.
  • Neutral oil (⅓ cup) – Canola, avocado, or vegetable oil all work like a charm.
  • Eggs (2 large) – For structure, protein, and moisture.
  • Vanilla extract (2 tsp) – Because vanilla makes everything taste better.
  • Mini chocolate chips (½ cup + more for topping) – Tiny bits of joy in every bite.
  • Flaky sea salt (optional) – A sprinkle on top adds a next-level sweet-salty combo.

Instructions

  1. Preheat that oven.
    • Set your oven to 350°F (175°C) and make sure your rack is in the middle.
  2. Prep your pan.
    • Line your muffin tin with silicone or paper liners. If you’re using a silicone pan, no liner needed — just a light spritz of oil.
  3. Blend it up!
    • Add everything to your blender except the chocolate chips and sea salt. Start with the liquids (Greek yogurt, maple syrup, oil, eggs, vanilla), then toss in the dry ingredients (oats, protein powder, baking powder, baking soda, cinnamon, and salt). Blend until smooth — about 30 seconds should do it. Scrape down the sides once or twice if needed.
  4. Stir in the chocolate chips.
    • Once the batter is blended, turn off your blender and gently fold in the chocolate chips using a spatula.
  5. Pour and top.
    • Divide the batter evenly among your muffin cups — about ¾ full. Sprinkle a few extra chocolate chips on top (because honestly, why not?).
  6. Bake to perfection.
    • Pop them in the oven and bake for 16–18 minutes, until the tops are golden and springy to the touch. A toothpick inserted in the center should come out mostly clean — a few crumbs are fine.
  7. Cool and finish.
    • Let the muffins cool in the pan for about 10 minutes, then move them to a wire rack. If you’re feeling fancy, sprinkle flaky sea salt on top while they’re still warm.

Notes

  • Don’t over-blend. Once the batter’s smooth, stop the blender. Over-blending can make the muffins dense.
  • Use mini chocolate chips. They spread more evenly and don’t sink to the bottom.
  • Love your protein powder. The taste of your muffins depends heavily on the protein powder you use, so pick one you actually enjoy!
  • Add-ins welcome! Toss in crushed nuts, chia seeds, or a spoonful of peanut butter for extra flavor and texture.

Nutrition

Find it online: https://irmacooks.com/high-protein-snacks-low-sugar-chocolate-chip-muffins-youll-love/