Low Carb Fluffy Protein Chocolate Chip Muffins

  These fluffy protein muffins, made with almond flour and whey protein powder, are delicious and filling, each providing 10 grams of protein. Adding chocolate chips and vanilla extract enhances the flavor. They keep you satisfied for hours.    Servings 24 Mini Protein Muffins Calories 50 Kcal each   Ingredients: 2 Eggs 1/2 Greek yogurt 1/4 Butter 1 Teaspoon Monk Fruit Sweetener 1 Teaspoon Vanilla 1/2 Almond Flour 2 Scoops Protein  1 Teaspoon Baking Powder 1/3 Cup Dark Chocolate Chips     Here are the basic steps for making the protein muffins: 1. Preheat Oven: Set your oven to 350°F. Line a 6-cup muffin tin with liners and lightly spray them with oil. 2. Mix Wet Ingredients: In a large bowl, whisk together the eggs, Greek yogurt, melted butter, stevia, and vanilla extract. 3. Combine Dry Ingredients: Mix in the almond flour, then add the protein powder and baking powder. Whisk until smooth. 4. Add Chocolate Chips: Fold in the chocolate chips, saving 24 to sprinkle on top of the muffins. 5. Prepare Muffin Tin: Spoon the batter into the prepared muffin cups, filling them almost full. Top each muffin with 4 reserved chocolate chips. 6. Bake: Bake for 17-19 minutes, or until a toothpick inserted into a muffin comes out clean. The muffins will not brown much. 7. Cool: Let the muffins cool in the pan for 5 minutes on a wire rack, then transfer them to the rack to cool for an additional 10 minutes before serving.