Double Chocolate Protein Muffins

4.48

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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 8 grams of protein!

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 blend away! Super simple. They’re perfect to make them on the weekend for a protein-filled breakfast or snack! Each muffin has 8 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 –iIf 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 whey protein powder I highly recommend using whey protein powder for this recipe as plant-based protein powders tend to soak up more liquid and will result in a super thick muffin batter. I used Clean Simple Eats Brownie Batter protein powder for testing this recipe and it works great!
  • 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.
  • dark chocolate chipsI recommend using Hu Kitchen’s no sugar added chocolate chips or Lily’s Dark Chocolate Chips. These options will keep the muffins lower in sugar!
Double chocolate protein muffin with a bite taken out of it.

How To Make Chocolate Protein 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 20 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.
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4.48 from 142 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 8 grams of protein!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins

Ingredients  

  • ¾ cup rolled old-fashioned oats
  • 1 ½ (160 grams) ripe bananas
  • 1 cup whey chocolate protein powder, I used Clean Simple Eats Brownie Batter
  • ½ cup unsweetened almond milk, plus more as needed to blend
  • 2 large eggs
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ cup dark chocolate chips + more for topping*
  • paper or silicone muffin liners

Instructions 

  • 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 12 muffin cups. Sprinkle extra chocolate chips on top of each muffin.
  • Bake muffins for 20 minutes or until a toothpick comes out clean.

Notes

  • Protein powder – I highly recommend using a whey protein powder for this recipe. I’ve tried it with plant-based protein powders and they tend to soak up too much of the liquid so the batter is way too thick. 
  • Chocolate Chips – I recommend Hu Kitchen’s no sugar added chocolate chips or Lily’s Dark Chocolate Chips. These options will keep the muffins lower in sugar!

Nutrition

Serving: 1muffin | Calories: 96kcal | Carbohydrates: 9g | Protein: 8g | Fat: 3g | Sodium: 232mg | Fiber: 2g | Sugar: 2g

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, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
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Recipe Rating




141 Comments

    1. Ah yay! I am so happy to hear that you are loving this recipe, Katie. Thank you for your review & star rating, it means so much to me!

  1. Tasty! I doubled the recipe and got 30 full size muffins. Also cook time was only 20 minutes at 350 in my convection oven. Glad I had a few extra to experiment with 😉

    1. Amazing! I am so glad you gave this recipe a try and are loving them, Eliza. Thank you for your review & star rating, it means so much to me!

  2. 5 stars
    I was a bit skeptical, but these turned out amazing! Not too sweet or dry, nice and airy. I think my blender got a lot more air into these than in the picture and I got 11 muffins out of these. I adjustes my bake time accordinly anf they took about to 30 minutes to be nice and moist with a bit of browing on the edges.

    1. WOO! I am so glad you gave this recipe a try and it turned out great for you. Thank you for sharing your review + star rating, it means so much to me!

  3. I’ve never seen a recipe have so many comments reporting everything EXCEPT the final outcome that the recipe describes, which is very disappointing. I followed the recipe ingredients exactly, and was met with a very runny batter that filled all 12 spots on my baking tin, and when baked at 350F for a modest 30 minutes, came out incredibly dry. The toothpick took noticeable force to enter the muffins and grated against the interior as I tested them.

    A recipe should provide a consistent outcome when followed. I would really like to see this recipe reworked so that it actually functions as a recipe in providing that reliable, consistent ideal outcome, because I think they do have a lot of potential, and it should not fall to the consumers to run rigorous quality control themselves to complete a recipe, it should already be completed.

    1. Hey ZB! Sorry that the recipe didn’t turn out for you. Did you change anything about the recipe at all and what protein powder did you use? That can make a big difference.

      1. I had a similar result. I filled 12 muffins, not 6 and ended up taking them out after 25 minutes and they were still kinda dry and not that tasty. disappointing.

        1. Hi Patti – Thanks for sharing, what type of protein powder did you use? Thank can definitely make a big difference.

  4. 5 stars
    I was looking for a way to use my chocolate protein powder and am so glad I found this recipe! My husband loves them too, so I’ve made them 3 times in 2 weeks. For some reason I’m able to make 10-12 muffins with this recipe and they only need to bake for 20 minutes. Perfectly moist with that baking time!

    1. WOO! This is amazing, Leslie. I am excited to hear that you gave these a try and you and your husband are loving them. Thank you for sharing your review & star rating, I truly appreciate it!

  5. 1 star
    Thankfully I only made 1/2 batch because when they came out of the oven, I took one bite and threw them all down the disposal! They were about the worst things I’ve ever tasted.

    1. So sorry to hear this, Sheila. Did you change anything about the recipe? Which protein powder did you use?

  6. I am wanting to make these muffins but I only have unflavored whey protein. What should I add to compensate for sweetness / chocolate flavor? Do I need to compensate for sweetness, or do the banana add enough?

    1. Hi Marie – I haven’t tested this recipe with unflavored protein powder. You’d need to add cocoa powder and some additional sweetener, but I am worried that batter might be too dry (also whey protein powder tends to absorb more liquid than other protein powders. Hope that helps!

      1. 4 stars
        My husband said my batch was to fluffy any recommendations? I did use a whey protein from Just Ingredients. Thanks!

        1. Hi Megan! Too fluffy? I don’t think I have ever heard this before, they are supposed to be fluffy! Were you looking for a more dense muffin?

  7. 5 stars
    This muffin recipe is soo good. I’ve been making it nonstop. I didn’t have the exact protein powder but I’ve been using different ones (Isagenix cookies & cream and Isagenix peach mango). It’s not as chocolaty with these flavors but they still taste good! I can’t wait to try out more of these recipes!

    1. Hi Maddie! Woo! I am so glad you gave this recipe a try and you are loving them! Thanks so much for sharing your review + star rating, I really appreciate it!

  8. 5 stars
    This recipe was great ! A great way to change up mine and the teens post workout protein boost !! I had to swap almond milk with oat milk due to food allergies – but think still came out ok ! Kids and me thought delicious
    I love the blender option vs mixer – instead of smoothies today changed it up with protein muffins for all 😉👍🏼. Never baked with whey protein before so love this option to include in baking

    1. WOO! This is amazing, Anokhi! I am so glad you found this recipe and are loving it. Thank you so much for sharing your review + star rating, I truly appreciate it!

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