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
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 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.
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!
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?
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!
I made thesse twice now and they are awsome!Thanks
So glad you love these muffins. Thanks for the review, I so appreciate it!!
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.
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!
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!
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
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.
Oh my.. oh my.. oh my.. it looks so yummy