Double Chocolate Protein Muffins [No Banana]

Ready to stop second-guessing yourself every time you reach for a snack? These healthy chocolate protein muffins make it ridiculously easy to grab something that feels like a treat but actually fuels you. They’re packed with 8 grams of protein per muffin (but I normally eat two per serving), totally banana-free (because not everything needs to taste like single-serve banana bread), and perfect for busy mornings or afternoon cravings, kind of like my chocolate protein donuts.

If you love high-protein snacks that taste like real-life dessert (hello chocolate), you’ll also want to check out my protein brownie batter recipe, too. And if you’re trying to make protein feel effortless all week long, my Strong and Sweet Protein Guide is basically made for you, with easy recipes for cravings and energy.

Ingredients and Substitutions

I recently updated this recipe to use a new protein powder, and thus, the image is a bit outdated. You no longer need yogurt at all, and the oats are replaced with gluten-free baking flour to better hold the high-protein chocolate muffins together.

• Chocolate protein powder: The protein powder you choose will alter the taste and texture of the gluten-free muffins. For best results, use a beef protein powder.
• Sun butter: Adding in a dose of healthy fats and keeping the muffins nut-free if needed (here in Canada, nuts aren’t allowed in school). Know that any nut butter can work in its place, though.

See the recipe card for full information on ingredients and quantities.

Flavor Variations

Vanilla chocolate chip: Of course, using a vanilla protein powder with chocolate chips is an easy and tasty swap.

Drizzle: Melt some chocolate chips or use leftover dairy-free chocolate glaze on top of the muffins to make them extra indulgent.

Protein powder: I am obsessed with using salted caramel protein powder in these protein powder muffins for a crazy rich taste.

How To Make Double Chocolate Protein Muffins

Step 1: Combine the protein powder, flour, and baking powder.

Step 2: One by one, mix in the wet ingredients and stir until combined.

Step 3: Portion into a muffin tray and bake until cooked through.

Step 4: Let the muffins cool and drizzle them with chocolate sauce if using.

Expert Tips To Make It

I recently made the switch to beef protein powder for health reasons (and I'm not looking back!), so the recipe has changed in the last few months and the images don't match fully.

The batter is ultra-thick and sticky once mixed. You'll need a trigger ice cream scoop and silicone spatula to portion it, know that that's normal!

You can use either a silicone muffin tin or individual silicone muffin molds placed in a muffin pan. Regardless, try not to use traditional paper muffin liners as they will stick.

How to keep protein muffins moist: The secret to keeping protein muffins moist is in part depending on the protein powder you use, as some absorb liquid and turn dry. So, make sure not to overstir or overbake your protein muffins so that they retain their softness. You'll also notice that these muffins are baked at a lower temperature than the norm to help with this.

Best protein powder for muffins: All protein powders can be used to make muffins, but vegan protein powder absorbs liquid in a way that often turns dry. These gluten-free chocolate protein muffins are best made with Equip Protein, as the muffins stay soft and indulgent. Though whey protein could work as well, I haven't tried it, given I'm dairy-free.

Store the muffins in an airtight container on the counter for up to 2 days or in the fridge for 5-7 days. Know that the muffins will thicken up a bit in the fridge and are best enjoyed at room temperature.

Double Chocolate Protein Muffins FAQs