Light, airy, and easy to whip up these double chocolate protein muffins are a great way to get in some extra protein! Made with vegan protein powder and drizzled with chocolate sauce, they’ll make snack time seem like dessert!
Ready to stop second-guessing yourself when you reach for a snack?
Whip up these chocolate protein muffins and know you’re taking in some great fuel. With 11 grams of protein per serving, these protein muffins make boosting your intake easy (just like chocolate protein donuts!).
Plus, they whip up with ingredients you probably already have on hand (busy mom win!).
Enjoy the extra chocolate indulgence and whip up a batch of these muffins today!
Learn more about the benefits of a high protein diet.
As a Certified Nutrition Coach, I love these chocolate protein muffins because:
Allergy-friendly: the protein muffins are dairy-free, gluten-free and nut-free making them great for schools.
Texture: the muffins are not light and fluffy. In fact, they're gooey and almost mousse-like in the middle.
Protein packed: they have 11 grams of protein per serving which makes them a healthy chocolate indulgence.
Ingredients You’ll Need
These chocolate protein muffins are the perfect blend of healthy fats, fueling carbs, and protein! The best part though is that you don't need traditional items like coconut oil, almond flour, or cocoa powder in this recipe (though you should still learn the difference between cacao and cocoa powder).
This means that making them is easy peasy and you should already have all the ingredients you need.
Regular oats: make sure to grab gluten-free oats if you need them. Don’t use instant oats as they’ll make the chocolate protein muffins gooier than anything.
Chocolate protein powder: the protein powder you choose can and will affect the flavor and texture of the muffins (see notes below).
Egg: this helps keep the ingredients together. I haven’t tried a flax egg but I don’t believe it will work.
Dairy-free yogurt: yogurt keeps the protein muffins from getting too dense. Though regular dairy yogurt should work, I’m not sure how Greek Yogurt will work texture-wise.
Maple syrup: you only need a little bit of maple syrup for optimal sweetness. Make sure to use real maple syrup though and save yourself the corn syrup.
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).
Chocolate chips: opt for mini chocolate chips so that they distribute through the batter better!
How To Make The Muffins
Important Teaching Tips
The chocolate drizzled over top is optional and therefore not included in the nutritional breakdown.
The chocolate protein muffins batter seems pretty thick when you’re portioning it out. That’s normal! Use a silicone spatula to help you shape the muffins into muffin cups.
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.
Regular dairy yogurt should work, I’m not sure how Greek Yogurt will work texture-wise.
The muffins actually come out a bit bigger than in the pictures as the recipe was revamped.
The muffins use a fermented protein powder, this means that it absorbs liquid. Using a regular protein powder may not give the same delicious texture or thickness.
Choosing A Protein Powder
Not all protein powders are created equal and you cannot always sub powder for powder (learn more about choosing the best protein powder for your goals).
These protein powder chocolate muffins are made with Genuine Health’s Chocolate Protein. Genuine Health’s Fermented Vegan Protein Powder helps fuel your goals, recover and stay full. Made with 20 grams of plant-based protein, this vegan powder is dairy-free, gluten-free, non-GMO, and certified organic.
It’s also been voted one of the best-tasting vegan powders and is the base for recipes like glazed protein donuts.
But best of all is that this protein is fermented. This helps break down the “anti-nutrient” in grains, nuts, seeds, and legumes that often causes bloating.
This protein literally gives you the best of both worlds.
Know that because it's fermented, the chocolate protein powder absorbs a lot of liquid. Using a protein that is not fermented (even a vegan one) may results in a different texture.
Shop the Genuine Health Store on Amazon.
How To Store Them
The protein muffins are best stored in the fridge in an airtight container for 5-7 days.
Because they're so gooey when made, they do firm up a bit in the fridge a most protein powder recipes do.
Though stirring in the fridge is great, these chocolate protein muffins don't freeze well, so, halve the batch if you're not sure you'll eat them up!
Fast, crave-worthy snacks that hit your protein goals (without tracking or extra cooking time).
Frequently Asked Questions About Chocolate Protein Muffins
Stored in the fridge, the protein muffins should last 4-6 days in an air-tight container. They do firm up a bit in the fridge.
Store the muffins in a sealed container in the fridge. Unfortunately, these protein muffins don’t freeze well as upon thawing they become mushy.
Though whey protein may work, I can’t be sure and would advise against it. Each protein powder absorbs liquid differently and fermented protein powder absorbs the most. If you switched to whey, you would need to add a flour or something else to absorb the extra liquid.
Other High Protein Snacks You’ll Love
- Chocolate chip protein muffins
- Double chocolate baked protein oats
- Protein granola
- Banana protein muffins
- Oven baked protein oatmeal (make ahead breakfast!)
- Flourless peanut butter protein muffins
- Make-ahead breakfast recipes
- Overnight cookie dough protein oats
- Chocolate chia protein balls
- Peanut butter and jam protein balls
- Fudgy protein brownies
- High protein cookies
- High protein pancakes
- Yogurt protein pancakes
- Energizing protein bar
- Easy, no-bake vanilla protein bar
- High protein snack recipes
Chocolate Protein Muffins (dairy & gluten-free)
Video
Equipment
Ingredients
- ¼ cup regular oats gluten-free
- 1 egg
- ½ cup vegan chocolate protein powder
- 1 tbs vegan chocolate protein powder
- 1 teaspoon baking powder
- ½ cup dairy-free yogurt
- 3 tbs almond milk
- ¼ cup maple syrup
- ⅛ cup sunbutter
- 3 tbs mini chocolate chips
- 1 tbs avocado oil
- Chocolate Drizzle
- 2 tbs mini chocolate chips
Instructions
- Preheat the oven to 325 degrees Fahrenheit.
- Grind the oats and protein powder in mini food processor.
- Mix together the egg, yogurt, syrup, sunbutter, and oil.
- Add in oats, protein, and baking powder. Mix well.
- Stir in chocolate chips and milk.
- Portion into 9 muffins tins taking care not to fill them to the top.
- Bake in the oven for 30-31 minutes.
- Turn off the oven and let them sit in there for another fifteen minutes to set (they won't seem done).
- If using, melt the chocolate chips in a stovetop pot over low heat.
- Once the muffins are cooled, drizzle them with the chocolate sauce.
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Natalie says
These protein muffins will be great for my daughters lunch box, thanks!
fitasamamabear says
Ohh I'm sure they'll love themm!
Lucy says
These chocolate protein muffins are such an indulgent treat, with a delicious rich chocolate flavour and light and fluffy texture.
fitasamamabear says
So glad you loved them!
Jess says
The perfect sweet breakfast
fitasamamabear says
Haha yes! It works for all things!
nancy says
yummy delish coco muffins without dairy. I feel so satisfied snacking on these NANCY
fitasamamabear says
Glad you love them! They taste like dessert!