• Avocado oil spray for the muffin liners
  • 2 large eggs
  • ½ cup Greek yogurt plain, whole milk
  • ¼ cup butter unsalted, melted, and slightly cooled
  • 1 teaspoon stevia glycerite (equals about ⅓ cup sugar)
  • 1 teaspoon pure vanilla extract
  • ½ cup almond flour blanched, finely ground (2 ounces)
  • 2 scoops whey protein powder unsweetened (46 grams)
  • 1 teaspoon baking powder (gluten-free if needed)
  •  cup dark chocolate chips divided (2 ounces)


  • Preheat the oven to 350°F. Line a 6-cup muffin tin with liners and lightly spray them with oil. Foil liners work best.
  • In a large bowl, whisk the eggs, Greek yogurt, melted butter, stevia, and vanilla.
  • Mix in the almond flour, followed by the protein powder, and finally, the baking powder. Mix until smooth.
  • Fold in the chocolate chips, reserving 24 chocolate chips to sprinkle on the muffins.
  • Spoon the batter into the prepared muffin cups, filling them almost full. Top each muffin with 4 chocolate chips.
  • Bake until a toothpick inserted in one of the muffins comes out clean, 17-19 minutes. They will not brown much.
  • Cool the muffins for 5 minutes in the pan on a wire rack and then for 10 more minutes directly on the rack before serving.