Cooking Instructions:

Preheat your oven to 350°F (180°C). Prepare a muffin tin by lining it with muffin liners or spraying it with cooking spray to prevent sticking.

In a large mixing bowl, combine the almond flour and baking powder. Mix well to guarantee an even distribution of the baking powder.

In a separate bowl, blend together the peanut butter (or almond butter), unsweetened applesauce, protein powder, eggs (if using), and sweetener until smooth and creamy.

Gradually add the wet mixture to the dry ingredients, stirring gently to combine. If using, fold in the Greek yogurt or cottage cheese to enhance the texture and protein content.

Once the batter is well mixed, gently fold in the chocolate chips, guaranteeing they're evenly distributed throughout the batter.

Spoon the batter into the prepared muffin tin, filling each muffin cup about 2/3 full. Bake in the preheated oven for 15-20 minutes or until a toothpick inserted into the center comes out clean.

Remove the muffins from the oven and let them cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.

For the best results, remember to allow your muffins to cool completely before storing them. They can be refrigerated for up to a week or frozen for up to six months in a ziplock bag. If you decide to freeze them, thaw the muffins overnight in the refrigerator before enjoying.

Additionally, don't hesitate to experiment with different mix-ins like nuts or dried fruits for added flavor and texture!