Preheat your oven to 350°F (175°C). This ensures that your muffins bake evenly and rise beautifully.
Lightly grease your muffin tin with cooking spray or line it with muffin liners to prevent sticking.
In a large mixing bowl, combine the room temperature eggs, smooth peanut butter, Greek yogurt, almond milk, and vanilla extract. Whisk them together until the mixture is smooth and well combined.
In a separate bowl, whisk together the lupin flour, cocoa powder, baking powder, golden monk fruit sweetener, and sea salt. Make sure there are no clumps in the dry mixture.
Gradually add the dry ingredients to the wet ingredients. Use a rubber spatula to gently fold the mixture until just combined. Be careful not to overmix; a few lumps are okay.
Fold in the sugar-free chocolate chips, ensuring they are evenly distributed throughout the batter.
Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. This allows room for the muffins to rise.
Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Chocolate Protein Muffins warm or at room temperature!
