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. 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!

  1. 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!

  2. 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!

  3. 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.