Double Chocolate Protein Muffins



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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.
4.31 from 95 votes

Double Chocolate Protein Muffins

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!
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6 muffins


  • 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


  • 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.


Serving: 1muffin | Calories: 220kcal | Carbohydrates: 29g | Protein: 13g | Fat: 8g | Sodium: 355mg | Fiber: 6g | Sugar: 11g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Snack
Cuisine: American
Keyword: chocolate protein muffins
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, holistic nutritionist, health coach and personal trainer. Whether it’s for my meal plans, my favorite recipes or just because you want to feel good, I’m so happy you’re here.

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Recipe Rating


  1. 2 stars
    The bake time is way too long. I cooked them for 35 minutes and they were VERY dry. Can’t decide if it is worth trying again with a shorter cook time. I Should have read the comments first.

  2. 3 stars
    I followed the comments and only baked for 15mins. They were cooked through already. Also, the measurements above gave me 16 normal sized muffins.

    1. Did u use cupcake size thingies? Apparently they’re two different sizes. I filled 12 cupcake thingies but i also cooked 30 minutes and they were good.

  3. 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. 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. 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.

    2. Baking power/soda only last 6 months once open and you want to make sure you aren’t using cold eggs as those could make them fall flat… room temp for sure makes a difference

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

  5. 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. 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!

    1. 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!

  6. 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. Hi Shannon – I haven’t tried it, but I am sure it would work. Let me know if you try it and how these turnout! Enjoy!

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