Double Chocolate Protein Muffins
This post may include affiliate links. Thank you for your support.
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!
Hello!
How would you recommend storing them? Do they freeze well?? And how long would you say their shelf life is?
Hi there! These muffins can be stored at room temp for 2-3 days, in the fridge for up to 1 week or in the freezer for up to 3 months. Store in an airtight container however you store them 🙂
Sadly these were terribly dry once cooked despite the batter being so wet the muffins distorted in the fan forced oven, definitely need an oil or fat to make them taste edible.
Hi Kate – I am sorry to hear these turned out dry for you. What type of protein powder did you use for this recipe?
I love all you recipes except this one. Dry and stuck to the paper.
Oh no! I am so sorry to hear that, Amanda. What type of protein powder did you use?
The flavor was so yummy but the muffins were very dry. I used whey protein powder and followed the recipe exactly. Any idea on how to make more moist?
Yikes. These were super dry and not tasty. I will probably throw the whole batch out. What a waste of ingredients! I wish they worked!
Hi E C. I am so sorry these didn’t turn out for you. What type of protein powder did you use for these muffins?
There’s no oil in the recipe and because of that the muffins didn’t come out of the liners. You definitely need some oil!
I added cocoa powder to make it extra chocolaty.
Hi Naomi. I wouldn’t recommend adding oil to the batter, but you can totally spray your liners with baking spray to help prevent them from sticking. I highly recommend using silicone liners, I never have issues with them sticking to those!
Hi, I would like to do this for the whole family? can children eat them because of the powder protein?
Hi Monica! I’m okay with my kids eating these muffins (they love them), but every person is different so it’s really up to you and if you feel comfortable with letting your kiddos eat protein powder. One of my favorite brands, Clean Simple Eats makes two flavors of protein powder for kids ages 2+. That might be something to check out.Hope you and the family love these muffins!
i want to try this recipe but i’m not a big fan of oats. is there anything else i can sub the oats for or could i make it without oats?
Hi Autumn – You don’t taste the oats and they are blended so the texture shouldn’t be an issue either. Hope you give these a try and enjoy!
I did not love this recipe. Mine stuck to the muffin paper like others mentioned. The taste was off. Also I would not consider this a high protein recipe.
Hi Brittiany – Thanks for your feedback! I’m sorry to hear that the muffins didn’t turn out as expected. Paper liners tend to stick, but you can always grease them with a cooking spray to prevent that. Also, I love using parchment paper liners or silicone liners for nonstick. As for the taste, what type of protein powder did you use? That could have definitely impacted the overall taste of your muffins. I understand that everyone’s preferences can vary, so I appreciate your input!
Regarding the protein content, these muffins contain 8 grams of protein each from the protein powder. For comparison, most regular muffins typically have around 2–4 grams of protein, so this recipe does offer a higher protein boost than many standard muffin recipes. However, I know that “high protein” can be subjective.
Thanks again for giving the recipe a try, and I really appreciate your feedback!
Hi! I have this CSE protein powder but I’m second guessing myself—do I need to use 1 CUP of the powder or 1 scoop (that is included in the bag)?? I’m all in my head about this and it looks like I may be the only one with this question 🤦🏻♀️😬
No problem, Jennifer. You’ll use one cup! Hope you love these!
I like them! I halved the recipe and still ended up with nine muffins? I think my blender might have whipped the egg a little too much. I also only needed to bake them for 10 minutes. I think between the blender, type of protein, an oven might be the reason why people have inconsistent results which is the same for all recipes. I appreciate having a resource for free healthy recipes!
Hi Kam! Thanks so much for sharing your feedback. I am glad you enjoyed this recipe and these muffins were a hit. I appreciate you sharing your review & star rating, I appreciate it!
Super easy to make! My recipe made 11 muffins, baked for 18 minutes at 350 in a gas convection oven. They are tasty and were super easy to make. Any ideas how to keep all the chocolate chips from sinking to the bottom of each muffin cup?
Yay! I am so glad you enjoyed these, Ashley. For the chocolate chips, you can try using mini ones, or coating them in flour before pouring in to the mixture. Hope that helps! Thanks for sharing your review + star rating, I really appreciate it!