Preheat your oven to 350°F (175°C) and prepare your muffin tray. Line a 12-cup muffin pan with paper or silicone liners, or lightly grease it with a touch of coconut oil or nonstick spray. Preheating is crucial — a hot oven helps these protein muffins rise quickly and develop that signature domed top.

Whisk together the dry ingredients in a large mixing bowl. Add 1 cup almond flour, ½ cup chocolate whey protein isolate, ¼ cup unsweetened cocoa powder, 1½ teaspoons baking powder, and a pinch of salt.

Whisk until everything is well combined and no clumps remain. This helps evenly distribute the leavening agent and cocoa powder, giving your muffins a consistent texture and rich chocolate flavor.

In a separate medium bowl, mix the wet ingredients. Combine ¾ cup Greek yogurt, 2 large eggs, ¼ cup unsweetened almond milk, 2 tablespoons melted coconut oil, ⅓ cup erythritol (or preferred sweetener), and 1 teaspoon vanilla extract. Whisk until the mixture is smooth, creamy, and fully emulsified — no streaks of egg or oil should remain.

The yogurt keeps these muffins moist while balancing the protein powder, which can sometimes make baked goods dense.

Combine the wet and dry ingredients.

Pour the wet mixture into the bowl of dry ingredients. Using a spatula or wooden spoon, gently fold the batter until just combined. You don’t want to overmix — stop as soon as you no longer see streaks of almond flour. The batter should be thick yet scoopable, not runny.

Once it’s evenly mixed, fold in ¼ cup dark or sugar-free chocolate chips. These will melt slightly during baking, creating those irresistible fudgy pockets of chocolate.

Portion and bake.

Evenly divide the batter between your 12 prepared muffin cups, filling each about three-quarters full. Use an ice cream scoop or large spoon to portion — this ensures even sizes and uniform baking.

Place the tray on the center rack of your oven and bake for 18–22 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).

Cool and serve.

Remove the tray from the oven and let the muffins cool in the pan for 5 minutes — this helps them set and pull away from the liners naturally. Then carefully transfer them to a wire cooling rack to finish cooling completely.

Serve warm for a gooey, melty texture or let them cool fully for a more cake-like bite. Either way, they’re rich, satisfying, and taste like a chocolate bakery treat — without the sugar crash.