Chocolate Einkorn Protein Muffins are perfect for a quick breakfast or easy snack. These moist, fluffy muffins are filled with delicious flavor and extra protein. Pair them with a large glass of milk for a match made in heaven!
We have early mornings here at the farmhouse. And there is no shortage of chores to be done.
Some days, I don’t have as much time as I’d like to make a nice warm breakfast for everyone. So, I have been loving having some muffins on hand as an easy alternative. They are great to make the night before and enjoy easily the next morning.
Now, your average muffin does not contain a lot of protein. As I was trying to come up with ways to make sure we were starting our day off right, I had the idea to add collagen peptides to the muffins for a little protein boost.
After a few trials, I finally ended up with the perfect moist muffin. (Check out my roundup of my favorite muffin recipes here.)
These muffins are a great alternative to regular muffins, especially if you are having a hard time getting in protein in you or your child’s diet.
Why you’ll love this recipe:
Extra protein – Thanks to the collagen peptides, yogurt, and einkorn flour, these muffins boast a higher protein content than your average muffins. Yet, they are still moist and delicious! It is a great way to sneak in some more nutrients for picky eaters and to help balance blood sugars. Keep you feeling fuller long without as much of a crash.
An easy breakfast or snack – Muffins are a perfect on-the-go snack or meal. Plus, this is a super easy recipe! All you have to do is mix the ingredients and bake. Nothing complicated about it!
Chocolatey and delicious – I love how chocolaty these are! They taste rich and decadent. You’d never know they were full of healthy ingredients!
- I’ve used date sugar in replace of granulated sugar, and it worked great!
- I typically end up with enough dough to get 15 muffins. Instead of dirtying another muffin tin for those extra 3, I usually bake the first 12, and then the remaining batter after. I don’t like to wash more than one muffin tin if I don’t need to.
- You can also make a double batch of these and freeze to have on hand for a quick snack.
Einkorn flour is an ancient grain and is known for being higher in protein than other flours. It’s also a good source of B vitamins and iron. (Dr. Axe)
Einkorn can replace all-purpose flour, but not always one-for-one. Usually, recipes will need to be adjusted. This is due to the high protein content in einkorn and its varying gluten structure. For einkorn specific recipes, check out some of mine here.
Einkorn is typically considered healthier than its modern wheat counterparts. When processed, there is less nutrient loss. This is great due to the fact it is full of things such as protein, fiber, B vitamins, iron, and even antioxidants. Thanks to its nutrients, it carries health benefits such as easing allergies, assisting in weight loss, and more. (Dr. Axe)
Although einkorn is NOT gluten free, it does tend to be easier to digest. This is because instead of strong, stretchy gluten, it is made up of weaker, brittle gluten that breaks up easier. (Jovial Foods)
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
Tools you may need
All purpose einkorn flour – You can sub fresh ground einkorn flour as well. I’ve even done half and half with success.
Granulated sugar – I’ve also made this with date sugar, and it turned out great! You could also experiment with coconut sugar as well for more natural sweetener alternatives.
Collagen – I get my collagen from Thrive Market, but you should also be able to find it at your local grocery store or health food store. Costco also has collagen peptides for a really great price (extra bonus if you get it on sale).
Salt – I like to use good sea salt.
Plain yogurt – I use homemade yogurt from the milk we get from our cows. See how to make your own yogurt in the instant pot here.
Oil – I’ve used avocado oil, coconut oil, and butter. All work great!
Vanilla Extract – Store bought or homemade works. Learn how to make homemade vanilla here.
How to make Einkorn Protein Muffins
Preheat your oven to 375 degree F. Add liners to a muffin tins.
Mix ingredients together
In a large bowl, mix the all purpose einkorn flour, sugar, baking soda, collagen, cocoa powder, and salt together.
In a separate bowl, mix the eggs, plain yogurt, oil, milk and vanilla.
Add the wet ingredients to the dry ingredients mixture, along with the chocolate chips. Mix until well incorporated, but don’t over mix!
Add batter to muffin tin
Fill each liner in the muffin tin with batter. I use a measuring cup to fill it almost to the top.
I usually get 15 muffins out of this recipe. So, I’ll make the first 12 and then make the remaining muffins next.
Bake for 15 – 20 minutes until a toothpick comes out clean.
Enjoy! The best way to enjoy (at least for us here at the farmhouse) is fresh out of the oven with a cold glass of milk!
How to store
Store the muffins in an airtight container on the counter for a couple of days or in the fridge for longer storage. You can also freeze these muffins for up to 3 months.
More breakfast and snack ideas
- English Muffin Recipe
- Sourdough Banana Bread
- Chocolate Zucchini Muffins
- Blueberry Muffins
- 6+ Muffin Recipes
- Einkorn Cinnamon Rolls
If you try this recipe and love it, I would love if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
- 2 cups all purpose einkorn flour
- 3/4 cup granulated sugar (I’ve also tried date sugar and it worked great)
- 1 teaspoon baking soda
- 1/3 cup collagen peptides
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips
- 2 eggs
- 3/4 cup (185g) plain yogurt
- 1/2 cup (120ml) oil
- 1/2 cup (120ml) milk
- 1 teaspoon vanilla
- Add liners to a muffin tin and preheat your oven to 375 degree F.
- In a large bowl, mix the all purpose einkorn flour, sugar, baking soda, collagen, cocoa powder, and salt together.
- In a separate bowl, mix the eggs, plain yogurt, oil, milk and vanilla.
- Add the wet ingredients to the dry ingredients mixture, along with the chocolate chips. Mix until well incorporated, but don't over mix!
- Fill each liner in the muffin tin with batter. I use a measuring cup to fill it almost to the top.
- I usually get 15 muffins out of this recipe. So, I’ll make the first 12 and then make the rest next.
- Bake for 15 - 20 minutes until a toothpick comes out clean.
I typically end up with enough dough to get 15 muffins. Instead of dirtying another muffin tin for those extra 3, I usually back the first 12, and then the remaining batter after. I don’t like to wash more than one muffin tin if I don't need to.
Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 158Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 25mgSodium: 212mgCarbohydrates: 27gFiber: 2gSugar: 11gProtein: 6g