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! They’re also vegan and gluten-free.

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 – you can use your favorite protein powder, but if you want to keep the muffins vegan, make sure you use vegan protein powder. I used IdealRaw
  • almond milk – I like to use unsweetened so I can control the amount of sweetener I add to the recipe.
  • flaxseed – we’re actually mixing ground flaxseed with water to make vegan “eggs”. Trust me, it acts as a binding agent.
  • chocolate chips – again, to make this recipe vegan, make sure you grab vegan chocolate chips. 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? Start making your flax eggs by mixing the ground flaxseed and water in a small bowl. In a high powered blender, add the oats, banana, chocolate protein powder and almond milk and blend until smooth. Add in the flaxseed eggs, 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 (affiliate link). 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.

Love Protein Recipes? Try These:

Want More Healthy Muffin Recipes?

Double chocolate protein muffins on a cooling rack.

If you make these double chocolate protein muffins, please be sure to leave a comment and star rating below letting me know how they turn out. Your feedback is so helpful for the EBF team and other EBF readers.

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Double Chocolate Protein Muffins


  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 6 muffins

Description

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!


Ingredients

  • ¾ cup rolled old-fashioned oats
  • 2 ripe bananas
  • 1 cup chocolate protein powder*
  • 1/2 cup unsweetened almond milk
  • 2 Tablespoons ground flaxseed mixed with 1/3 cup water (or 2 eggs)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 cup chocolate chips + more for topping*
  • paper or silicone muffin liners

Instructions

  1. Preheat oven to 350°F.
  2. Whisk together ground flaxseed and 1/3 cup water in a small bowl to create flax eggs. Set aside.
  3. Add oats, banana, chocolate protein powder, almond milk into a high powdered blender and blend until smooth. Add flaxseed mixture, baking soda and baking powder. Blend until combined.
  4. Use a spatula to stir in chocolate chips and then transfer muffin mix into prepared muffin tin lined with paper or silicone liners (affiliate link). 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.
  5. Bake muffins for 35 to 40 minutes or until a toothpick comes out clean.

Notes

  • To keep these vegan and gluten-free, use gluten-free oats, vegan protein powder and non-dairy chocolate chips.
  • To double this recipe and make 12 muffins, see notes above.
  • Category: Snack
  • Method: Bake
  • Cuisine: American

Nutrition

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

Keywords: chocolate protein muffins

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    34 comments
  1. Just made these with my daughter last night and we both think they’re delicious. I love making “treats” that we can enjoy and still sneak in lots of protein/fiber

    • Ahh that makes me so happy to hear, Alex! I’m so glad you both enjoyed these muffins. Thanks for giving my recipe a try and for coming back to leave a comment and star rating. I really appreciate it!

  2. My kids looove these! I used purely Elizabeth oats and quinoa cereal instead of oats and followed the other ingredients to a t!

  3. So delicious! The first time I made these, my husband and I ate them all in one sitting ha! I rationed my second batch so I could have breakfast all week. We’ll definitely be making this over and over!

    • Haha! I’m glad you guys enjoyed these muffins!! It’s definitely easy to eat them all in one sitting. 🙂 Thanks for coming back to leave a comment and star rating, Rachell. I so appreciate it! <3

  4. I tried this recipe with applesauce rather than bananas.. simply because I was out of bananas. The mini muffins came out really yummy! Thank you for this go to protein powder recipe!

  5. Delicious! Had to double the almond milk with my Orgain protein powder. Added salt, vanilla extract and extra chocolate chips. The recipe made four extra muffins. Will definitely make again. Great way to use up protein powder.

  6. These are so, so, so good! Perfectly filling and not overly sweet at all. They will be on heavy rotation in our house!

  7. Made these last night, and definitely didn’t turn out quite as intended. Some learnings to share (in case others are making these) — protein powders vary widely, and the one I used had VERY low fat which I think caused the baking time to be too long / I would need to add more fat in another way to balance things out. Check your protein powder vs. what is used in this recipe! Overall love the concept, just needs some iterations. One other thing is if you have a very high powered blender (vitamix) it may introduce too much air into the muffins. My mixture ended up producing 2x the number of muffins, but they were very light / airy.

    • Hey Alyx – I am so sorry to hear that this recipe didn’t turn out for you. I used a Vitamix when blending the batter for these muffins and didn’t have any issues. How long did you blend the batter for? Did you change anything else about the recipe?

  8. Hi. Brittany. Looking forward to making these. I have the Tone It Up vanilla protein powder. Can I add cocoa powder to it, and if so, how much? Also, would I need to adapt/change any of the other ingredients?

    • Hey Shirley – You don’t have to use chocolate protein powder, you can definitely just use the vanilla powder. But, if you’d like to add the cocoa powder, I’d maybe start with 1 Tablespoon. You shouldn’t have to change anything else about the recipe, but if it seems a bit too dry you can always add a little more almond milk. Let me know how these muffins turn out for you! 🙂

    • Hey Amanda! Yes, applesauce would work just fine as a substitute for the bananas. I would start with 1/2 cup of applesauce and add more if it’s too dry, but I wouldn’t go over 1 cup total. Let me know how they turn out for you!!

  9. I made these muffins exactly as the directions state. I didn’t change anything. I feel like something is missing from the ingredients. They completely flopped, literally.

      • I just made it with egg and something is not right. I think U need to add more oats if U add egg to this. Ive literally just finished the batter and it’s super liquidy. Please update the oat qty if that has to change when using egg compared to flaxseedm

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