Chocolate Chip Protein Muffins

Preparation Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease with oil to prevent sticking.

Mixing Dry Ingredients In a large mixing bowl, combine oat flour, protein powder, baking soda, baking powder, and cinnamon. Mix well to ensure even distribution of ingredients.

Mixing Wet Ingredients In a separate bowl, whisk the egg until frothy. Add almond milk and sweetener, and mix until combined.

Combining Ingredients Slowly pour the wet ingredients into the dry ingredients. Stir gently until just combined, being careful not to overmix. Fold in the Lily chocolate chips.

Filling the Muffin Tin Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Top with additional chocolate chips if desired for an extra chocolatey touch.

Baking the Muffins Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cooling and Serving Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy these delicious chocolate chip protein muffins as a nutritious snack or breakfast option!