Protein Muffins (Zero Gluten, Low-Carb)

Name: Protein Muffins (Zero Gluten, Low-Carb)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 11
Ingredients: 3 large eggs; 1/2 cup erythritol; 1/2 cup Greek yogurt; 1/2 cup peanut butter or almond butter; 1/3 cup almond flour; 1 teaspoon vanilla extract; 1/2 cup chocolate protein powder; 2 teaspoons baking powder; 3 tablespoons cocoa powder; 1/4 teaspoon salt; 4 tablespoons unsweetened almond milk; 1/2 cup sugar-free chocolate chips (optional)

Ingredients

3 large eggs
1/2 cup erythritol
1/2 cup Greek yogurt
1/2 cup peanut butter or almond butter
1/3 cup almond flour
1 teaspoon vanilla extract
1/2 cup chocolate protein powder (must be pea protein isolate powder or whey protein powder, not collagen protein powder)
2 teaspoons baking powder
3 tablespoons cocoa powder
1/4 teaspoon salt
4 tablespoons unsweetened almond milk
1/2 cup sugar-free chocolate chips (optional)

Cooking Instructions

Preheat oven to 350°F (180°C) and line a 12-hole muffin tin with paper liners, then spray with cooking oil.
Whisk eggs, yogurt, almond milk, peanut butter, and vanilla extract until smooth.
Separately, whisk the remaining dry ingredients: protein powder, cocoa powder, salt, baking powder, and erythritol.
Combine the wet and dry ingredients until just combined. Be careful not to overmix.
If the batter is too thick, add a tablespoon of almond milk at a time until it reaches the desired consistency.
Fold in chocolate chips and stir to incorporate.
Fill the muffin liners evenly and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Cool on a rack for an hour.