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High protein chocolate quinoa muffin. One is half eaten.

High-Protein Chocolate-Quinoa Muffins

Moist, rich chocolate muffins made with cooked quinoa, Greek yogurt, oat flour, and chocolate protein powder for a satisfying high-protein breakfast or snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Healthy
Calories: 205
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Muffin Batter
  • 1 cup cooked quinoa completely cooled
  • 1 cup oat flour
  • 0.5 cup chocolate protein powder
  • 0.25 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 2 eggs large, room temperature
  • 0.75 cup plain Greek yogurt
  • 0.25 cup maple syrup
  • 2 tbsp honey
  • 2 tsp vanilla extract
  • 2 tbsp coconut oil melted and slightly cooled
  • 0.25 cup milk any variety
  • 0.5 cup dark chocolate chips plus extra for topping if desired

Equipment

  • Mixing bowls
  • Whisk
  • 12-cup muffin pan
  • Paper muffin liners
  • Wire rack

Method
 

  1. Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners or lightly grease each cavity.
  2. In a large mixing bowl, whisk together the oat flour, chocolate protein powder, cocoa powder, baking powder, baking soda, and salt until evenly combined.
  3. In a separate bowl, whisk the eggs, Greek yogurt, maple syrup, honey, vanilla extract, melted coconut oil, and milk until smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently until almost combined.
  5. Fold in the cooled cooked quinoa and dark chocolate chips. Mix only until no dry streaks remain; do not overmix.
  6. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Sprinkle extra chocolate chips over the tops if desired.
  7. Bake for 18–22 minutes, or until the tops are set and a toothpick inserted in the center comes out with a few moist crumbs.
  8. Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Nutrition

Calories: 205kcalCarbohydrates: 25gProtein: 10gFat: 8gSaturated Fat: 5gCholesterol: 38mgSodium: 170mgFiber: 3gSugar: 12gVitamin A: 3IUCalcium: 8mgIron: 10mg

Notes

Use completely cooled quinoa so it does not warm the eggs or thin the batter. Avoid overmixing and overbaking, as protein-rich muffins can become dense or dry. Store in an airtight container in the refrigerator for up to 5 days, or freeze individually wrapped muffins for up to 3 months.

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