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.
Omg! These muffins look delicious 😋 i will be sure to make them. Thank you for sharing
Thanks! Let me know how they turn out :).
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 🙂
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!
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!
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!
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. 🙂
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 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 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!
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!