Double Chocolate Protein Muffins

DF GF V VG

These chocolate protein muffins are fudgy and oh so delicious. There’s no added sugar (sweetened only with bananas) and each muffin has 13 grams of protein! They’re also gluten-free and vegan-friendly.

Have you ever made blender muffins? Instead of using a stand mixer or mixing by hand, you can add the ingredients to your blender and mix away! Super simple. One batch makes six muffins, which might not sound like a lot but I think it’s perfect to make them on the weekend and then have one a day for a protein-filled breakfast or snack! Each muffin has 13 grams of protein so they will keep you full all morning long.

Double chocolate protein muffins in muffin liners on a cooling rack.

I love keeping a healthy sweet treat on hand to satisfy my sweet tooth. Pretty sure baby girl has one too but I have peace of mind knowing these muffins are packed with nutritious ingredients and a solid dose of protein. I don’t have baked goods around too often in our house so when I do make them, I want to make sure they’re 1) delicious and 2) good for me!

Side by side photo of muffin batter in a muffin lover, and a baked chocolate protein muffin on the right.

Ingredients in Double Chocolate Protein Muffins

  • old-fashioned oats – oatmeal is naturally gluten-free but is often cross-contaminated during processing. If you need these muffins to be gluten-free, make sure you look for oats that say “gluten-free” on the package!
  • bananas – the riper the better here. Bananas add a delicious flavor and help keep the muffins light and moist.
  • chocolate protein powder – my favorite brand is Nuzest, but you can use your favorite protein powder.
  • almond milk – I like to use unsweetened so I can control the amount of sweetener I add to the recipe.
  • eggs – to bind the ingredients together. I have tried this recipe with flax eggs, but I’ve found that the muffins turn out much better with regular eggs instead.
  • chocolate chips – grab vegan chocolate chips if needed. I like the Enjoy Life brand. 
Double chocolate protein muffin with a bite taken out of it.

How to Make Chocolate Protein Muffins

One batch will make six muffins. I’ve tried doubling the recipe to make 12 at once, but it was too much batter for the blender. If you do want to duplicate the recipe, I recommend blending the batter in batches or blending the oats, banana, protein powder and milk together first, transferring to a bowl and mixing everything else together by hand.

But let’s back up… how do you make blender muffins? In a high powered blender, add the eggs, oats, banana, chocolate protein powder and almond milk and blend until smooth. Add in the baking soda and baking powder and blend again until combined. Use a spatula to gently stir in the chocolate chips and then scoop the muffin mix into a muffin tin lined with paper or silicone liners. Sprinkle extra chocolate chips on top of each muffin and bake in a preheated oven for 35 to 40 minutes (or until a toothpick comes out clean).

Double chocolate protein muffins in a muffin tin topped with chocolate chips.

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Double chocolate protein muffins on a cooling rack.

Double Chocolate Protein Muffins

4 from 87 votes
These chocolate protein muffins are fudgy and oh so delicious. There’s no added sugar (sweetened only with bananas) and each muffin has 13 grams of protein!
Double chocolate protein muffin with a bite taken out of it.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 muffins

Ingredients

  • ¾ cup rolled old-fashioned oats
  • 2 ripe bananas
  • 1 cup chocolate protein powder*
  • ½ cup unsweetened almond milk, plus more as needed to blend
  • 2 large eggs
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ cup chocolate chips + more for topping*
  • paper or silicone muffin liners

Instructions
 

  • Preheat oven to 350°F.
  • Add oats, banana, chocolate protein powder, almond milk and eggs into a high powdered blender and blend until smooth. Add baking soda and baking powder. Blend until combined.
  • Use a spatula to stir in chocolate chips and then transfer muffin mix into prepared muffin tin lined with paper or silicone liners. Muffin cavities should be filled about 3/4 of the way up and you should be able to fill six muffin cups. Sprinkle extra chocolate chips on top of each muffin.
  • Bake muffins for 35 to 40 minutes or until a toothpick comes out clean.

Nutrition

Serving: 1muffin Calories: 220kcal Carbohydrates: 29g Protein: 13g Fat: 8g Sodium: 355mg Fiber: 6g Sugar: 11g
Course: Snack
Cuisine: American
Keyword: chocolate protein muffins

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    107 comments
    1. Bella
      August 10, 2022 AT 5:24 am

      Looks tasty but way too many carbs. For those following a healthy keto or low carb diet, one muffin alone is more than one day’s total carb allowance. Yikes! Can you provide healthy keto or low carb options?

      1. B
        September 10, 2022 AT 5:01 pm

        5 stars
        no one said it was keto hun

      2. Brittany Mullins
        August 10, 2022 AT 2:12 pm

        Hey Bella, You can find all my low-carb options here. Hopefully that helps!

    2. Anders
      July 18, 2022 AT 12:02 pm

      5 stars
      Super easy and taste very good. First time baking ever and these turned out amazing

      1. Brittany Mullins
        July 19, 2022 AT 10:30 am

        I am so happy to hear that you enjoyed this recipe, Anders. Thank you for coming back and leaving your review + star rating, I appreciate you being here!

    3. Matt
      July 16, 2022 AT 12:13 pm

      5 stars
      These are great. Thats all i got to say. First time baking ever. I gotta try adding stevia instead of chocolate chips 4 lo calorie. Thanks for the easy instructions.

      1. Brittany Mullins
        July 18, 2022 AT 11:09 am

        Ah! I am so happy that you enjoyed this recipe, Matt! If you end up trying these with stevia, let me know how they work for you. Thank you so much for you so much for coming back and leaving your review + star rating, I appreciate you being here!

    4. Jennifer
      May 26, 2022 AT 6:06 pm

      5 stars
      These are wonderful. I’ve also added vanilla instead of chocolate protein powder and it is just as good. So delicious after my morning run. Thanks!

      1. Brittany Mullins
        May 27, 2022 AT 10:30 am

        Yay! Glad these were a success for you, Jennifer. Thanks for sharing your review, it means so much to me.

    5. B
      February 27, 2022 AT 6:37 pm

      For a good blogger, you post great recipes that usually turn out as shown. I love several of your recipes, so thanks! These muffins came out great, but totally caved in on me after cooling a few minutes. Any advice?

      1. Brittany Mullins
        February 28, 2022 AT 9:43 am

        Hi, B! I’m sorry to hear your muffins caved in. A few things could have gone wrong! Is it possible that your baking soda and/or baking powder are old/inactive? That could affect the muffins and cause them to sink after baking. It’s also possible that your oven wasn’t hot enough and then muffins weren’t finished baking. Last, we’ve noticed some other commenters say the same thing and we’re thinking it could have to do with different protein powders being used. I use Nuzest.

        1. Brittany Mullins
          February 28, 2022 AT 12:37 pm

          By chance did you remember if you used a real egg or flaxseed egg? We are going to conduct some testing to see if this is what is causing the issue.

Parchment paper lined with protein balls.

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