Double Chocolate Protein Muffins
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Published Sep 11, 2019, Updated Feb 25, 2024
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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.
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 –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 chips – I 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!
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).
Love Protein Recipes? Try These:
- No-Bake Protein Balls
- Blueberry Protein Pancakes
- Protein Oatmeal
- Peanut Butter Protein Cookies
- Protein Pudding (3 Ways)
- Protein Banana Bread
Want More Healthy Muffin Recipes?
- Flourless Zucchini Muffins
- Almond Flour Muffins
- Healthy Apple Muffins
- Pumpkin Cornbread Muffins
- Strawberry Protein Muffins
- Blueberry Protein Muffins
Double Chocolate Protein 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Could I use an egg instead of the flaxseed combo?
Yes, you can totally use 2 eggs instead of the flaxseed + water mixture. Let me know how they turn out for you!
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
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?
Very healthy recipe
Do you think these would freeze well if I wanted to make in advance?
I haven’t tried freezing them yet, but I don’t see why not!
Pinning doesn’t work
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.
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.
Oh no!! What protein powder did you use? Maybe that’s what caused the issue?
Hey Brittany: Could I sub applesauce for the bananas? If so, how much do you think? THANKS!
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!!
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?
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! 🙂
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.
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?
Can you suggest a substitute for protein powder?
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!!
Hi . Tried the substitution. Muffins came out yummy..though a little less sweet..so I just sugar dusted them! Thanks!!
I’m glad they turned out for you!! Thanks for letting me know.
These are so, so, so good! Perfectly filling and not overly sweet at all. They will be on heavy rotation in our house!
Yay!! So glad you enjoyed these muffins, Maria! Thanks for coming back to leave a comment + star rating, I so appreciate it. <3
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
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!
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.
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
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!
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!
Super easy to make and a yummy way to get that protein in!
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!
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! 🙂
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?
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 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?
Oh my.. oh my.. oh my.. it looks so yummy
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.
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
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!
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?
Didn’t change a thing! 😀
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!
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.
I made thesse twice now and they are awsome!Thanks
So glad you love these muffins. Thanks for the review, I so appreciate it!!
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!
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?
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!!
I want to try these but only have vanilla protein powder but I was going to add cacao powder? How much Cacao powder do I add? Thank you!
Maybe start with 1-2 Tablespoons of cacao powder? You might need to add more milk if the batter gets too thick!
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!
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!
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 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’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. 🙂
These were absolutely delicious and a fun way to get lots of protein in! 😊 Mine ended up making 12! (I think probably because my bananas were so big!). I get so excited to try your recipes and you never fail to disappoint! 💛
This makes me so happy to hear, Lauren! I’m so glad these protein muffins were a hit! Thanks for making them and coming back to leave a review. It means the world to me!
Love these muffins and have shared them on my link. They are a staple now!
Yay! That’s so wonderful, Blanca! Thanks for the review. I really appreciate it!
I enjoy having these muffins for breakfast with natural peanut butter or almond butter on top.
Just a note: the recipe says to bake the muffins at 350f for 35-40 minutes (or until toothpick comes out clean) my toothpick came out clean at 15 minutes. Had I followed the time on the recipe, I would have had protein charcoal.
Oh wow! Your oven must be much hotter than mine. I haven’t heard of anyone else having issues with the cook time, but I’m glad you checked them at 15 minutes!
I followed the recipe to a tee. Sooo dry. Inedible. Cook time too long. Should have read the reviews and took them out/checked them at 15 min.
Oh no! I am so sorry to hear that you had issues with cook time for this recipe. If you happen to try this recipe again and cut the time in half, I would love to hear how these turn out for you. I am going to work on testing this recipe out again. I appreciate your feedback!
Amazing!!! My toddler loves them as much as i do! I read one of the other comments about the bake time and had the same issue. (Glad i checked them) because they were done at the 15 min mark. We used a regular muffin tin and with this recipe it made us 12 muffins. Maybe this recipe was using the larger muffin tin hence the longer cook time and only making 6?? I dont know but either way they are soooo good! As well as moist, which i was skeptical about. Thank you for always having great recipes!
Oh no! Sorry about the cook time. I need to test these ones again! Either way, so pumped you loved them! Thanks for the review, Whitney 🙂
Omg! These muffins look delicious 😋 i will be sure to make them. Thank you for sharing
Thanks! Let me know how they turn out :).
The bake time is way too long. I cooked them for 35 minutes and they were VERY dry. Can’t decide if it is worth trying again with a shorter cook time. I Should have read the comments first.
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?
Did u use cupcake size thingies? Apparently they’re two different sizes. I filled 12 cupcake thingies but i also cooked 30 minutes and they were good.
They were done in 20 minutes, I’m lucky I read the comments before doing them. it made me 17 regular muffins. Most simple recipe I found, and delicious. I can’t believe there is no added refined sugar and it is that good. I will de them regularly
YAY! I am so glad you found this recipe and are enjoying it, Claudelle. Thank you for coming back and sharing your review + star rating, I so appreciate it!
What yummyness! These muffins make mine and my boyfriend’s heart soar.
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!
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.
Baking power/soda only last 6 months once open and you want to make sure you aren’t using cold eggs as those could make them fall flat… room temp for sure makes a difference
Absolutely! Thank you for sharing!
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.
These are great. Thats all i got to say. First time baking ever. I gotta try adding stevia instead of chocolate chips 4 lo calorie. Thanks for the easy instructions.
Ah! I am so happy that you enjoyed this recipe, Matt! If you end up trying these with stevia, let me know how they work for you. Thank you so much for you so much for coming back and leaving your review + star rating, I appreciate you being here!
Super easy and taste very good. First time baking ever and these turned out amazing
I am so happy to hear that you enjoyed this recipe, Anders. Thank you for coming back and leaving your review + star rating, I appreciate you being here!
Looks tasty but way too many carbs. For those following a healthy keto or low carb diet, one muffin alone is more than one day’s total carb allowance. Yikes! Can you provide healthy keto or low carb options?
Hey Bella, You can find all my low-carb options here. Hopefully that helps!
no one said it was keto hun
Can you use a food processor if you don’t have a blender?
Hi Shannon – I haven’t tried it, but I am sure it would work. Let me know if you try it and how these turnout! Enjoy!
Ok. Probably will not make again. I don’t like the taste of protein powder and they weren’t very sweet (may be my fault because my bananas were not overripe).
Hi Holly – So sorry these did not turn out the way you had hoped. If you like sweeter muffins, I would recommend some additional sweetener. What type of protein powder did you use? I always recommend Nuzest!
This was delicious — thank you! I can’t believe how much I am enjoying this delish sweet treat
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!
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 😉
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!
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.
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!
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.
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.
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.
Hi Patti – Thanks for sharing, what type of protein powder did you use? Thank can definitely make a big difference.
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!
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!
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.
So sorry to hear this, Sheila. Did you change anything about the recipe? Which protein powder did you use?
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?
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!
My husband said my batch was to fluffy any recommendations? I did use a whey protein from Just Ingredients. Thanks!
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?
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!
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!
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
Also – what’s your thoughts on freezing these muffins ? ( sorry forgot to add this )
I haven’t tried freezing them yet, but I don’t see why not!
I put some in freezer and they seem fine 20-30 sec in microwave and still delicious!!!😋
Perfect! So glad these turned out great for you!
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!
I almost didn’t make this recipe because I saw a handful of negative comments, but I’m so glad I focused on the positive ones and made these because they are delicious! And like not just delicious for something healthy…they are actually pretty good going head to head with a regular chocolate muffin.
YAY! I am so glad you have these a try and they turned out amazing for you, Selly! Thanks so much for sharing your review + star rating, I really appreciate it!
Super easy to make! My recipe made 11 muffins, baked for 18 minutes at 350 in a gas convection oven. They are tasty and were super easy to make. Any ideas how to keep all the chocolate chips from sinking to the bottom of each muffin cup?
Yay! I am so glad you enjoyed these, Ashley. For the chocolate chips, you can try using mini ones, or coating them in flour before pouring in to the mixture. Hope that helps! Thanks for sharing your review + star rating, I really appreciate it!
I like them! I halved the recipe and still ended up with nine muffins? I think my blender might have whipped the egg a little too much. I also only needed to bake them for 10 minutes. I think between the blender, type of protein, an oven might be the reason why people have inconsistent results which is the same for all recipes. I appreciate having a resource for free healthy recipes!
Hi Kam! Thanks so much for sharing your feedback. I am glad you enjoyed this recipe and these muffins were a hit. I appreciate you sharing your review & star rating, I appreciate it!
Hi! I have this CSE protein powder but I’m second guessing myself—do I need to use 1 CUP of the powder or 1 scoop (that is included in the bag)?? I’m all in my head about this and it looks like I may be the only one with this question 🤦🏻♀️😬
No problem, Jennifer. You’ll use one cup! Hope you love these!
i want to try this recipe but i’m not a big fan of oats. is there anything else i can sub the oats for or could i make it without oats?
Hi Autumn – You don’t taste the oats and they are blended so the texture shouldn’t be an issue either. Hope you give these a try and enjoy!