BAKERY STYLE CHOCOLATE PROTEIN MUFFINS
(High Protein / Collagen-Rich / Low-Carb)
Meet your new favorite muffin: rich, fluffy, and chocolatey with a serious protein punch.
These Bakery Style Chocolate Protein Muffins look like they came from your favorite café, but they’re low-carb and clean enough to feel good about eating—especially when paired with your morning coffee.
With 2 full scoops of MariGold’s Hot Cocoa Collagen, Icelandic yogurt for added creaminess, and just 3g net carbs, this recipe blends indulgence with intention. You get the deep chocolate flavor you crave, without the sugar crash you don’t.
Bonus: oat fiber keeps things light and fluffy without adding carbs. Whether you’re meal prepping for the week or just craving something cozy, these muffins hit the sweet spot.
This delightful recipe was crafted by Debbie, known as @debsnourishedkitchen on Instagram. Debbie specializes in creating delectable low-carb dishes. Make sure to follow her for a continuous stream of innovative and delicious recipes!
- 1 cup almond flour
- 5 tbsp oat fiber
- 1/4 cup unsweetened cocoa powder
- 2 scoops MariGold Hot Cocoa Collagen Peptides
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup Icelandic plain yogurt
- 1/4 cup melted butter
- 1/4 cup granular monk fruit (or preferred sweetener)
- 2 tsp vanilla extract
- 2 tbsp unsweetened almond milk
- 1/4 cup sugar-free chocolate chips
- Preheat oven to 375°F (190°C). Line a muffin tin with liners or grease well.
- In a bowl, whisk together almond flour, oat fiber, cocoa powder, collagen, baking powder, baking soda, and salt.
- In another bowl, mix eggs, Icelandic yogurt, melted butter, sweetener, and vanilla extract.
- Gradually combine the wet and dry ingredients, adding almond milk if the batter is too thick. Fold in chocolate chips if using. Let the batter rest for 5–10 minutes before scooping.
- Divide batter evenly into the muffin cups, filling them closer to the top.
- Bake at 375°F (190°C) for 5 minutes, then reduce to 350°F (175°C) and continue baking for 18–22 minutes, or until a toothpick inserted comes out clean.
- Let cool before enjoying!
MariGold ingredients used in this recipe:
Hot Cocoa Collagen Peptides
Our Hot Cocoa is incredibly delicious when whisked into hot cashew milk, but any other kind of milk or alternative works just fine!
Besides 20 grams of Non-GMO Collagen Peptides per serving, you also get:
- L-Glutamine – for a healthy gut, strong immune system, and support for muscle growth and recovery.
- Organic Non-Alkalized Cocoa – which tastes amazing and retains a higher level of antioxidants and flavonols.
- Organic Vanilla Flavor – for an antioxidant boost and to make it extra creamy (gives it a more “milk chocolate” taste).
Our Hot Cocoa Collagen is DAIRY-FREE, keto-friendly, lectin-free, and low FODMAP!
