Double Chocolate Protein Muffins

In a large bowl, combine 1 cup whole wheat flour, ½ cup unsweetened cocoa powder, ½ cup chocolate protein powder, ½ cup light brown sugar, 1 teaspoon baking soda, and 1 teaspoon baking powder.

In a separate large bowl, whisk together the ½ cup light vanilla yogurt, 2 large eggs, 1 cup milk, and 2 teaspoons vanilla extract.

Using a spatula, fold the wet ingredients into the dry ingredients and only stir until the dry ingredients disappear and are incorporated into the batter. It is important to mix this by hand (and not a electric mixer) to prevent from overmixing. If your batter looks dry, add more milk (one tablespoon at a time) until it reaches the consistency of muffin batter. Gently fold in 1 cup semi-sweet chocolate chips until evenly dispersed.

Scoop about 3 tablespoons of batter into each muffin tin and gently tap the muffin tin on the counter to smooth out the tops of the batter.

Bake at 375℉ for 16-20 minutes or until fork comes out clean. Overbaking can result in dry & hard muffins, so watch the oven closely around the 15 minute mark.

Once baked, allow the muffins to cool on a wire rack for 5-10 minutes before removing from the pan. These are best enjoyed warm, so dig right in!