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Homemade Macro Friendly Chocolate Chip Muffins photo

Macro Friendly Chocolate Chip Muffins

These Macro Friendly Chocolate Chip Muffins are a guilt-free treat packed with flavor and protein!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins:
  • 2 cups all-purpose flour
  • 6 tablespoons Truvia zero-calorie sweetener
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 3 scoops collagen peptides (6 tablespoons)
  • 2 egg whites
  • 4 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 1 cup nonfat milk (Fairlife protein milk)
  • 1/2 cup mini chocolate chips

Equipment

  • Muffin tin
  • Parchment paper liners
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Spatula

Method
 

Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C) and prepare your muffin tin by lining it with parchment paper liners.
  2. Step 2: In a large mixing bowl, whisk together the all-purpose flour, Truvia, granulated sugar, salt, baking powder, and collagen peptides.
  3. Step 3: In another bowl, combine the egg whites, melted butter, vanilla extract, and nonfat milk. Whisk until well-blended.
  4. Step 4: Pour the wet ingredients into the dry ingredients and stir gently using a spatula until just combined.
  5. Step 5: Gently fold in the mini chocolate chips, ensuring they are evenly distributed throughout the batter.
  6. Step 6: Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
  7. Step 7: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Step 8: Once baked, let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For a healthier option, use whole wheat flour instead of all-purpose flour.
  • Store baked muffins in an airtight container for up to 3 days.
  • Freeze muffins individually for a quick snack; reheat in the microwave.