Egg White Only Muffins with chocolate are very soft protein and low-fat treats suitable for any time of the day. I started from this recipe for an egg white only cocoa cake, added some dark chocolate chips, and baked them in classic muffin cups. Muffins usually have a butter-based batter, but these are made with seed oil, so they are completely lactose-free.
They stay soft for several days if kept covered, and preparing these muffins takes very little time; the important thing is to beat the egg whites until stiff.
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 20 pieces
- Cooking methods: Oven
- Cuisine: American
- Energy 114.30 (Kcal)
- Carbohydrates 16.08 (g) of which sugars 8.96 (g)
- Proteins 2.00 (g)
- Fat 5.50 (g) of which saturated 0.87 (g)of which unsaturated 4.19 (g)
- Fibers 0.74 (g)
- Sodium 12.95 (mg)
Indicative values for a portion of 32 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 egg whites
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 2/3 cup water
- 1 1/3 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons dark chocolate chips
- 1 packet baking powder
Tools
To make these muffins, I use a stand mixer or an electric beater because the egg whites need to be stiffly beaten.
- 1 Electric beater Moulinex
Batter
The batter for these muffins is very simple; the important step is to beat the egg whites until stiff and add them to the rest of the batter manually with circular movements to avoid deflating them.
In a bowl, add all the ingredients except the egg whites, quickly mix them with an electric beater to obtain a homogeneous batter.
Beat the 4 egg whites with a beater or stand mixer until stiff peaks form and add them to the batter, stirring by hand with circular movements to avoid over-deflating them.
Fill the muffin cups with two tablespoons of batter per cup, filling them 2/3 full, and bake in a preheated oven at 350°F for 20′
You will be amazed by the softness of these muffins!!!
Tips
These muffins stay very soft for days; the important thing is to keep them covered in a cake holder with a lid, but I don’t think they will last long!
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