Double Chocolate Protein Muffins



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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 13 grams of protein! They’re also gluten-free and vegan-friendly.

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 – my favorite brand is Nuzest, but you can use your favorite protein powder.
  • 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.
  • chocolate chips – grab vegan chocolate chips if needed. 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? 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 35 to 40 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.
4.42 from 117 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 13 grams of protein!
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6 muffins


  • ¾ cup rolled old-fashioned oats
  • 2 ripe bananas
  • 1 cup chocolate protein powder*
  • ½ cup unsweetened almond milk, plus more as needed to blend
  • 2 large eggs
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ cup chocolate chips + more for topping*
  • paper or silicone muffin liners


  • 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 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.


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

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!

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Recipe Rating


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

      1. 1 star
        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. 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?

  1. 1 star
    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. 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!!

  2. 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. 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! 🙂

  3. 3 stars
    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. 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?

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

  4. 5 stars
    These are so, so, so good! Perfectly filling and not overly sweet at all. They will be on heavy rotation in our house!

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

  5. 5 stars
    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. 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

  6. 5 stars
    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!

  7. 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.

  8. 5 stars
    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. 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

  9. 5 stars
    My kids looove these! I used purely Elizabeth oats and quinoa cereal instead of oats and followed the other ingredients to a t!

    1. 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. 5 stars
    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. 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!

  11. 5 stars
    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. 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! 🙂

    2. 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?

  12. 5 stars
    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. 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

  13. 2 stars
    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. 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?

  14. This looks delicious. I want to make this.

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

    1. 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.

  15. 4 stars
    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

  16. 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. 🙂

      1. 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!

  17. 4 stars
    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.

    1. Hey Ava – Sorry to hear you had troubles mixing it up. What type of blender do you have? That could have been the issue.

    1. 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!

  18. 2 stars
    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).

    1. 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?

  19. 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!

    1. 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!!

    2. 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!

      1. Maybe start with 1-2 Tablespoons of cacao powder? You might need to add more milk if the batter gets too thick!

  20. 5 stars
    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 🙂

    1. Woo!! So glad you loved these muffins, Heather. Thanks for making them and for coming back to leave a review. I so appreciate it!

  21. 5 stars
    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?

    1. Where do you live?! Someone said that happened to them and they live in CO so it could have been the elevation?

  22. 3 stars
    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?

    1. 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?

  23. 1 star
    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

  24. 4 stars
    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.

    1. Thanks for sharing that feedback, Holly! I’m glad the muffins turned out for you and you enjoyed them. 🙂

  25. 5 stars
    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! 💛

    1. 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!

  26. 4 stars
    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.

    1. 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!

    2. 1 star
      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.

      1. 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!

  27. 5 stars
    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!

    1. 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 🙂

  28. 2 stars
    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.

  29. 3 stars
    I followed the comments and only baked for 15mins. They were cooked through already. Also, the measurements above gave me 16 normal sized muffins.

    1. 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.

      1. 4 stars
        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

        1. 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!

  30. 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?

    1. 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.

      1. 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.

    2. 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

  31. 5 stars
    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!

    1. Yay! Glad these were a success for you, Jennifer. Thanks for sharing your review, it means so much to me.

  32. 5 stars
    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.

    1. 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!

    1. 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!

  33. 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?

      1. 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!

  34. 3 stars
    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).

    1. 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!

    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!

  35. 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!

  36. 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!

  37. 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.