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.
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!
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.
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).
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!
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.
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?
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.
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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!
Yay! Glad these were a success for you, Jennifer. Thanks for sharing your review, it means so much to me.
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?
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.
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.
Pretty decent muffins. Made 15 regular sized muffins. Were don baking after 18 minutes.
Hi, Ryan! Thanks for making this recipe and coming back to leave a review, I really appreciate it!
What yummyness! These muffins make mine and my boyfriend’s heart soar.
I followed the comments and only baked for 15mins. They were cooked through already. Also, the measurements above gave me 16 normal sized muffins.
Interesting! And you didn’t change anything about the recipe, Marie?