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.

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. 

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).

Love Protein Recipes? Try These:

• No-Bake Protein Balls
• Blueberry Protein Pancakes
• Protein Oatmeal
• Peanut Butter Protein Cookies
• Protein-Packed Healthy Mac and Cheese

Want More Healthy Muffin Recipes?

• Flourless Zucchini Muffins
• Almond Flour Muffins
• Healthy Apple Muffins
• Pumpkin Cornbread Muffins
• Strawberry Protein Muffins

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.

Double Chocolate Protein Muffins

4 from 49 votes

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!

Print Recipe Pin Recipe

Prep Time 15 minutes

Servings 6 muffins

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

 

• 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.

Nutrition

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

Author: Brittany Mullins

Course: Snack

Cuisine: American

Keyword: chocolate protein muffins

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