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.
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 – 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.
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).
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.
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!
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
Preheat oven to 350°F.
Whisk together ground flaxseed and 1/3 cup water in a small bowl to create flax eggs. Set aside.
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.
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.
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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I’ve made these twice with a vegan protein powder and they were super runny, made 12-15 muffins but turned out well! No complaints. Today I’m trying a new protein powder. The dough is already considerably thicker, but they still made 9 so I’m thinking the yield really depends on the consistency of the protein powder.
I just made these today and doubled the recipie to make 12 but it made 24? And I’m wondering if it is because I used two cups of protein powder and wondered if you were meaning two scoops of protein powder? Mine rose pretty well but sank in the middle and are mushy gooey inside?
Hey Lauren – So sorry to hear you had issues with this recipe! It should be 1 cup of protein powder in the original recipe. Did you make regular size muffins or mini muffins? And did you double the baking powder + soda?
I made these and they taste wonderful and I will make them again. However, mine did sink in the middle when they came out of the oven, as someone else had mentioned. I followed the recipe to a T, any suggestions?
These are very tasty and so easy to whip up! I’m not a huge fan of protein powder shakes so this was a great way to get some extra protein. I only had vanilla protein powder so I added around 4 tablespoons of cocao powder to keep them chocolate and a splash of extra milk and they turned out perfectly! Thanks for the great recipe 🙂
Made these today and they spell wonderful. Used two eggs and baked for 35 minutes. These turned out very dense and stuck to the wrapper. Also made 12 muffins for us (followed recipe as directed).
Giving this 4 stars because the taste was great (for a protein muffin) but no way should you make these in a blender. The batter was way too thick for even a high powered one. Followed recipe exactly. Will make again but with a hand mixer. Also, I got an 8 muffin yield.
You’ve done it again! These taste amazing, Brittany! Quick question, I noticed that the center of mine sank a little bit. I live in Denver, do you think the higher elevation could be to blame? Baking has taken on a whole new challenge since we moved here. 🙂
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
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.
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?
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.
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
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!
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?
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! 🙂
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!
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
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.
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!
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.
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I’ve made these twice with a vegan protein powder and they were super runny, made 12-15 muffins but turned out well! No complaints. Today I’m trying a new protein powder. The dough is already considerably thicker, but they still made 9 so I’m thinking the yield really depends on the consistency of the protein powder.
★★★★
Thanks for sharing that feedback, Holly! I’m glad the muffins turned out for you and you enjoyed them. 🙂
I blended the baking powder and baking soda and when I opened it, the pressure made it explode all over my kitchen……
I’m a little upset at the moment
★
Oh no! I’m so sorry. What exploded? The ingredients in your blender?
I just made these today and doubled the recipie to make 12 but it made 24? And I’m wondering if it is because I used two cups of protein powder and wondered if you were meaning two scoops of protein powder? Mine rose pretty well but sank in the middle and are mushy gooey inside?
★★★
Hey Lauren – So sorry to hear you had issues with this recipe! It should be 1 cup of protein powder in the original recipe. Did you make regular size muffins or mini muffins? And did you double the baking powder + soda?
I made these and they taste wonderful and I will make them again. However, mine did sink in the middle when they came out of the oven, as someone else had mentioned. I followed the recipe to a T, any suggestions?
★★★★★
Where do you live?! Someone said that happened to them and they live in CO so it could have been the elevation?
A few miles off the coast lol so sea level!
★★★★★
Mmm… strange!! And you didn’t change anything about the recipe?
No ma’am!
★★★★★
These are very tasty and so easy to whip up! I’m not a huge fan of protein powder shakes so this was a great way to get some extra protein. I only had vanilla protein powder so I added around 4 tablespoons of cocao powder to keep them chocolate and a splash of extra milk and they turned out perfectly! Thanks for the great recipe 🙂
★★★★★
Woo!! So glad you loved these muffins, Heather. Thanks for making them and for coming back to leave a review. I so appreciate it!
Hi Brittany, do you think I could sub vanilla protein powder and add in cocoa powder? That’s what I currently have on hand! Thanks in advance!
Totally! You might just need to add a bit more milk or maybe use less protein powder. Let me know how they turn out for you!!
Made these today and they spell wonderful. Used two eggs and baked for 35 minutes. These turned out very dense and stuck to the wrapper. Also made 12 muffins for us (followed recipe as directed).
★★
So sorry to hear that, Sherry. The recipe yields 6 muffins. Did you make these in mini muffin tins? And you didn’t change anything about the recipe?
Can you make these with a food processor if process the oatmeal in to a flour first?
I haven’t tried it, but I bet you could just throw everything in like the blender and make them in your food processor. Let me know if you try it!
I made thesse twice now and they are awsome!Thanks
★★★★★
So glad you love these muffins. Thanks for the review, I so appreciate it!!
Giving this 4 stars because the taste was great (for a protein muffin) but no way should you make these in a blender. The batter was way too thick for even a high powered one. Followed recipe exactly. Will make again but with a hand mixer. Also, I got an 8 muffin yield.
★★★★
Hey Ava – Sorry to hear you had troubles mixing it up. What type of blender do you have? That could have been the issue.
You’ve done it again! These taste amazing, Brittany! Quick question, I noticed that the center of mine sank a little bit. I live in Denver, do you think the higher elevation could be to blame? Baking has taken on a whole new challenge since we moved here. 🙂
Mmm… that could have been the reason why! Did you change anything about the recipe?
Happy to report I added a little bit more baking soda and they turned out looking perfect with the same great taste! Gotta love life in the mountains!
Didn’t change a thing! 😀
these were great second time making them thank you!
★★★★★
Woo!! So glad you loved this recipe, Tasha. Thanks for the review. I so appreciate it!
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
★★★★
This looks delicious. I want to make this.
How long do they last for in the fridge and also on the shelf?
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.
Oh my.. oh my.. oh my.. it looks so yummy
★★★★★
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.
★★
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?
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.
★★★★★
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
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!
★★★★★
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?
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! 🙂
Super easy to make and a yummy way to get that protein in!
★★★★★
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!
My kids looove these! I used purely Elizabeth oats and quinoa cereal instead of oats and followed the other ingredients to a t!
★★★★★
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!
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
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.
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!
★★★★★
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.
★★★★★
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