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. 
  • 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. 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 muffin with a bite taken out of it.

Double Chocolate Protein Muffins

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


  • 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


  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. 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.


  • 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


  • 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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    1. JLB
      January 6, 2021 AT 3:25 pm

      I made these today and read the reviews first. I’m glad I did because this recipe makes 12 muffins, not 6. And I only cooked for about 25-30 minutes and they were done. Tried one after it cooled down and it was pretty yummy. I would make them again

    2. Nicholas Fernandez
      December 15, 2020 AT 7:57 pm

      This looks delicious. I want to make this.

      How long do they last for in the fridge and also on the shelf?

      1. Brittany Mullins
        December 16, 2020 AT 2:18 am

        These muffins should last about 3-4 days stored at room temp, one week stored in the fridge and about 1-2 months stored in the freezer.

    3. Mia
      October 12, 2020 AT 8:37 pm

      Oh my.. oh my.. oh my.. it looks so yummy

    4. Sera
      September 4, 2020 AT 1:08 am

      I just made these. I double checked the recipe and I am 100% sure I did everything correctly, but the consistency of the batter was not much thicker than water. I decided to bake them anyways and was able to fill all 12 cups with batter. I should’ve watched them more carefully since I’d made twice as many as this should make, because they ended up over baking. In spite of all of that, the flavor turned out okay. I probably won’t make these again, though.

      Just for reference, I did not make any ingredient substitutions and I used fresh bananas (never frozen). I used regular eggs.

      1. Brittany Mullins
        September 4, 2020 AT 7:04 pm

        So sorry to hear these muffins didn’t turn out for you, Sera. I’m not sure why your batter turned out to be so thin. You only used 1 cup of milk? Were your bananas super ripe and mushy?

    5. ellarose delgado
      July 9, 2020 AT 7:24 pm

      These muffins are amazing!! If you’re contemplating on making them DO IT!! They’re packed with protein and fiber but still taste delicious. 10/10 would recommend! Especially if your trying to eat healthier, you can eat it as a night snack and still not feel guilty.

      1. Brittany Mullins
        July 9, 2020 AT 11:42 pm

        Ahh that makes me so happy to hear, Ella! I’m so glad you enjoyed these muffins. Thanks for making them and for coming back to leave a comment + star rating. I really appreciate it. <3

    6. Julie Lane
      July 5, 2020 AT 6:19 pm

      I used eggs, and it resulted in a really runny mixture, so I had to up the oats to a total of 2.25 cups to get a better consistency. Cooked them for 40 minutes, and they turned out perfect!

      1. Brittany Mullins
        July 13, 2020 AT 6:53 pm

        Hey Julie – I actually tested these with 2 eggs instead of flax eggs over the weekend and I didn’t need to add any extra oats. I’m wondering, were your bananas frozen then thawed or were they super ripe so extra liquidy?

      2. Brittany Mullins
        July 5, 2020 AT 6:33 pm

        Thanks for letting me know, Julie. Did you add in the protein powder or change anything about the recipe besides using eggs instead of flax eggs? Either way, I’m glad these muffins still turned out for you! 🙂

    7. Katie
      March 8, 2020 AT 7:06 pm

      Super easy to make and a yummy way to get that protein in!

    8. Alex
      February 28, 2020 AT 8:58 am

      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

      1. Brittany Mullins
        February 28, 2020 AT 2:18 pm

        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!

    9. Katharine Parker
      February 25, 2020 AT 9:22 pm

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

      1. Brittany Mullins
        February 28, 2020 AT 2:03 pm

        I’m so glad these muffins turned out for you, Katharine!! Thanks for coming back to leave a comment and star rating. It means the world to me!

    10. Rachell
      February 23, 2020 AT 9:00 pm

      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!

      1. Brittany Mullins
        February 24, 2020 AT 1:00 pm

        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

    11. Bionaze Oral Probiotic
      February 23, 2020 AT 8:06 pm

      This is healthy, delicious and can eat it any time. I’m pretty sure I should make one. Thank you for this idea, it took me to the next level of baking.

    12. Alicia Bickham
      February 21, 2020 AT 1:03 am

      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!

    13. Stef
      February 16, 2020 AT 7:17 pm

      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.

      1. Brittany Mullins
        February 16, 2020 AT 8:27 pm

        Yay!! I’m so glad you enjoyed this recipe, Stef. Thanks so much for coming back to leave a comment + star rating. It means the world to me. <3

    14. Maria
      February 13, 2020 AT 3:15 pm

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

      1. Brittany Mullins
        February 14, 2020 AT 2:02 pm

        Yay!! So glad you enjoyed these muffins, Maria! Thanks for coming back to leave a comment + star rating, I so appreciate it. <3

    15. Deepti Malik
      February 12, 2020 AT 6:14 pm

      Can you suggest a substitute for protein powder?

      1. Brittany Mullins
        February 12, 2020 AT 8:21 pm

        I haven’t tried making these without protein powder, but you could probably do 1/2 cup cocoa powder and 1/2 cup more oats to sub the protein powder. Let me know if you end up trying these and how they turn out!!

        1. Deepti Malik
          February 21, 2020 AT 6:31 pm

          Hi . Tried the substitution. Muffins came out yummy..though a little less I just sugar dusted them! Thanks!!

          1. Brittany Mullins
            February 23, 2020 AT 2:27 pm

            I’m glad they turned out for you!! Thanks for letting me know.

    16. Alyx
      February 7, 2020 AT 11:42 am

      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.

      1. Brittany Mullins
        February 10, 2020 AT 1:30 am

        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?

    17. Shirley A Torrence
      January 20, 2020 AT 5:08 pm

      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?

      1. Brittany Mullins
        January 20, 2020 AT 7:44 pm

        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! 🙂

    18. Amanda
      December 27, 2019 AT 11:27 am

      Hey Brittany: Could I sub applesauce for the bananas? If so, how much do you think? THANKS!

      1. Brittany Mullins
        December 31, 2019 AT 11:40 am

        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!!

    19. Allison
      September 16, 2019 AT 5:52 pm

      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.

      1. Brittany Mullins
        September 16, 2019 AT 9:22 pm

        Oh no!! What protein powder did you use? Maybe that’s what caused the issue?

    20. Grace
      September 12, 2019 AT 12:56 pm

      Pinning doesn’t work

      1. Brittany Mullins
        September 13, 2019 AT 8:49 am

        Thanks for letting me know, Grace. I’ll look into getting this fixed, but in the meantime, you can repin from my Pinterest board if you’d like.

    21. Genae Gerson
      September 11, 2019 AT 2:18 pm

      Do you think these would freeze well if I wanted to make in advance?

      1. Brittany Mullins
        September 11, 2019 AT 2:34 pm

        I haven’t tried freezing them yet, but I don’t see why not!

    22. Haris
      September 11, 2019 AT 12:38 pm

      Very healthy recipe

    23. Elise Paxson
      September 11, 2019 AT 9:53 am

      Could I use an egg instead of the flaxseed combo?

      1. Brittany Mullins
        September 11, 2019 AT 2:33 pm

        Yes, you can totally use 2 eggs instead of the flaxseed + water mixture. Let me know how they turn out for you!

        1. Linda
          May 6, 2020 AT 6:47 am

          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

          1. Brittany Mullins
            May 6, 2020 AT 10:22 am

            Oh no! I’m so sorry the recipe didn’t work with using an egg. Did you end up adding more oats to make the batter less liquidy? How did they turn out?

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