Chocolate Berry Breakfast Muffins

High-Protein Chocolate Berry Breakfast Muffins (Healthy Meal Prep)

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These quick, high-protein chocolate berry breakfast muffins are the ultimate healthy meal-prep solution for busy mornings. Made with fiber-rich whole-grain wheat bisks, eggs, and fresh berries, this easy low-calorie recipe gives you a sweet morning treat without refined flour or added oils.

  • Prep time: 5 minutes

  • Cook time: 15 minutes

  • Total time: 20 minutes

  • Servings: 5 muffins

  • Dietary Info: High-Protein, High-Fiber, Low-Calorie, Vegetarian

Ingredients

  • 2 whole-wheat cocoa cereal bisks, finely crushed

  • 3 large eggs

  • 2 tsp vanilla extract

  • 1 sachet (approx. 11g) low-calorie hot chocolate powder

  • 50g fresh blueberries

  • 50g fresh raspberries

Step-by-Step Instructions

  1. Preheat & Prep: Heat your oven to 180°C (160°C fan / 350°F). Arrange 5 silicone muffin cups in a standard muffin pan.

  2. Combine Base: Add the crushed wheat bisks, eggs, vanilla extract, and low-calorie hot chocolate powder into a medium mixing bowl.

  3. Blend Batter: Using an electric hand mixer, whisk on medium speed until the mixture forms a smooth, cohesive batter.

  4. Fold in Berries: Gently fold in the fresh blueberries and raspberries with a spatula, leaving the berries whole to create juicy fruit pockets.

  5. Portion: Spoon the batter evenly into the 5 silicone muffin cups.

  6. Bake: Bake for 12 to 15 minutes until set. Check readiness by inserting a toothpick into the center; it should come out clean.

  7. Cool & Serve: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to finish cooling.

Storage & Meal Prep Tips

  • Refrigeration: Store cooled muffins in an airtight container in the fridge for up to 4 days.

  • Freezing: Wrap individual muffins in parchment paper and store in a freezer-safe bag for up to 1 month. Reheat in the microwave for 20-30 seconds.

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