This is a favorite among my teenage athletes for a before-practice snack. I fill baggies with these and throw them in the freezer. The kids grab a baggie on the way to school and the mini muffins are thawed out and ready to eat before the end of the day.

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
30 mins
total:
55 mins
Servings:
48
Yield:
4 dozen mini muffins
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease mini muffin cups.

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  • Combine whole wheat flour, all-purpose flour, chocolate chips, protein powder, sugar, cocoa powder, and baking soda in a large bowl.

  • Whisk milk, peanut butter, eggs, oil, and yogurt in another bowl until smooth. Pour over flour mixture and stir until batter is just blended. Fill muffin cups 3/4 of the way full.

  • Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 10 minutes. Cool in the muffin pans for 10 minutes before removing to a wire rack until completely cooled, about 20 minutes.

Nutrition Facts

118 calories; protein 5.8g; carbohydrates 10.1g; fat 6.7g; cholesterol 13.2mg; sodium 76.5mg. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 4 stars
06/07/2019
I found the peanut butter flavor was lost and the muffins were actually on the bland side. The only time there was some flavor in them was when I bit into a chocolate chip and there wasn't a chocolate chip in every bite. Thank you for the recipe but I will not make these again. 06-06-19 Update: I placed these in the freezer and I tried one today. The flavors actually melded and bloomed. I could taste the peanut butter and they were not bland any longer. I have changed my rating of 3 stars to 4. And yes I would make these again. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/07/2019
I found the peanut butter flavor was lost and the muffins were actually on the bland side. The only time there was some flavor in them was when I bit into a chocolate chip and there wasn't a chocolate chip in every bite. Thank you for the recipe but I will not make these again. 06-06-19 Update: I placed these in the freezer and I tried one today. The flavors actually melded and bloomed. I could taste the peanut butter and they were not bland any longer. I have changed my rating of 3 stars to 4. And yes I would make these again. Read More
Rating: 5 stars
07/08/2020
My kids love these! I have to make a double batch if I want them to last more than a day or two. And they help keep blood-sugar levels even. I think you do have to understand what they are: not cupcakes but high-protein tasty chocolate muffins. Read More
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