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 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! Use code EBF for 10% off your order.
- 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
- 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
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Double Chocolate Protein Muffins
Ingredients
- ¾ cup (98 grams) rolled old-fashioned oats
- 1 ½ (160 grams) ripe bananas
- 1 cup whey chocolate protein powder, use code EBF for 10% off
- ½ cup unsweetened almond milk, plus more as needed to blend
- 2 large eggs
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ cup (52 grams) dark chocolate chips, plus 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.
Like This Recipe? Rate & Comment Below!
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!
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?
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