One of my favorite ways to sneak in some extra protein is into baked goods. What’s not to like about a little sweet treat with a protein boost?! These chocolate protein muffins have 8 grams of protein each and make the perfect snack.
They’re made from ingredients of gluten-free flour, ripe bananas, protein powder, eggs, milk, cocoa powder, a little bit of maple syrup, and chocolate chips, and have a rich chocolate flavor. They taste like a piece of chocolate cake to me!
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Enjoy these chocolate muffins with protein powder as a snack, a healthy dessert, or especially as a pre- or post-workout snack. I especially love them with some greek yogurt and some peanut butter. And for the leftovers, pop them in the microwave for 10-15 seconds to warm through and let the chocolate melt – so good!
Why you’ll love these chocolate protein muffins
- made from simple ingredients and lightly sweetened!
- each one has 8 grams of protein!
- macro-friendly and balanced – a good ratio of carbohydrates, protein, and fat for balanced blood sugar and to avoid those spikes and crashes that traditional muffins can cause.
Are protein muffins healthy?
Protein muffins can make a healthy and delicious breakfast, snack, or dessert. Unlike traditional muffins, adding protein helps slow down digestion and prevents blood sugar spikes and crashes. Additionally, by making them at home, you can easily customize them to fit your liking and nutrition goals.
Each one of these oatmeal muffins has 182 calories, 26 grams of carbohydrates, 8.5 grams of protein, 5 grams of fat, and 2 grams of fiber for a balanced muffin.
Can you bake with protein powder?
Protein powder is an easy way to increase the protein content in baked goods. I find that when replacing some of the flour, using a plant-based protein works best as it’s thicker and helps absorb the liquid ingredients like traditional flour. Do not try to replace all the flour, though. Baking with protein powder does take some trial and error to get the consistency right, but following a recipe is beneficial for the best results.
Ingredients
- 1:1 gluten-free baking flour – make sure to use a 1:1 gluten-free baking flour. I love Bob’s Red Mill.
- plant-based chocolate protein powder – plant-based works best as it’s thicker and helps act as a “flour”.
- cocoa powder
- baking powder
- cinnamon
- salt
- brown bananas – for some natural sweetness, and they help keep the muffins moist.
- eggs
- milk
- maple syrup
- vanilla extract
- mini chocolate chips – I like using mini for more chocolate in every bite!
How to make chocolate protein muffins
- Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with 8 nonstick paper muffin liners or reusable silicone liners.
- Mix your dry ingredients. Add your flour, protein powder, cocoa powder, cinnamon, baking powder, and salt in a medium bowl and whisk to combine.
- Mix your wet ingredients. In a separate medium-large bowl, mash your bananas until smooth. Add your eggs, maple syrup, and vanilla extract and mix well to combine. Add your dry mixture to your wet mixture and stir to combine. Try not to overmix the batter. The batter should be pretty thick. Fold in the chocolate chips. I like to save 1-2 tablespoons worth to sprinkle on top of the muffins.
- Bake. Using a cookie scoop, or about 2 1/2 tablespoons worth, distribute the batter between the 8 liners. Sprinkle with remaining chocolate chips. Bake for 20-22 minutes. You can check doneness by inserting a toothpick in the center. It should come out clean with a few moist crumbs. Let cool for a couple of minutes.
- Enjoy!
Can I use another protein powder?
This recipe works best with plant-based protein powder. Protein powders vary by consistency and how dense they are, and using different ones will yield different results. I have tried this recipe with whey protein powder, but I do not recommend it as the muffins will come out dry and dense.
Storage
- refrigerator – first, let them cool completely. Then add them to an airtight container and store them in the fridge for up to a week.
- freezer – let cool completely and place on a large plate or baking sheet. Place in the freezer and let freeze for 2 hours until hardened. This will help ensure they freeze individually and won’t stick together. Once frozen, transfer to a large freezer bag (we love reusable silicone ones) and freeze for up to 3 months. Let them thaw at room temperature or overnight in the fridge. They can be warmed up in the microwave if desired.
Substitutions and additions
- 1:1 gluten-free baking flour – make sure to use a 1:1 flour vs just any gluten-free flour. All-purpose flour will work the same. You could try whole wheat flour or oat flour, but I am not sure if the texture will come out the same. Coconut flour and almond flour will not work as their consistency is very different.
- plant-based chocolate protein powder – I find plant-based works best as it is thicker. I have tried whey protein, and it does not work.
- cocoa powder – cacao powder will work the same.
- brown bananas – make sure you are using ripe bananas with brown spots so they add some natural sweetness. Unsweetened applesauce or pumpkin might work instead, but I haven’t tried it.
- eggs – I haven’t tried an egg substitute, so I’m not sure if they will work. Eggs also bump up the protein content, so that would change the nutritional breakdown if you switch them out.
- maple syrup – any kind of liquid sweetener will work the same (honey, agave…).
- vanilla extract – vanilla bean paste will work the same and would be super delicious.
- mini chocolate chips – I like using minis for more chocolate, but regular-size ones will work. Milk or dark chocolate chips work as well. Use dairy or dairy-free ones depending on your preferences.
Here are a few suggestions to change the flavor from week to week:
- chopped nuts – walnuts, peanuts, or pecans would be great. Stir them into the batter.
- fresh or dried fruit – strawberries, raspberries, or blueberries would all be great.
More healthy protein snacks
- banana protein muffins
- chocolate protein balls
- cottage cheese muffins
- high protein pancakes
- protein pudding with cottage cheese
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Chocolate Protein Muffins
equipment
- muffin pan
ingredients
- 1/2 cup 1:1 gluten-free baking flour (74 grams)
- 3/4 cup plant-based chocolate protein powder (75 grams)*
- 3 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 medium brown bananas (200 grams/about 2/3 cup)
- 2 large eggs
- 3 tablespoons milk
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1/3 heaping cup mini chocolate chips (70 grams)
instructions
- Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with 8 nonstick paper muffin liners or reusable silicone liners.
- Mix your dry ingredients. Add your flour, protein powder, cocoa powder, cinnamon, baking powder, and salt in a medium bowl and whisk to combine.
- Mix your wet ingredients. In a separate medium-large bowl, mash your bananas until smooth. Add your eggs, maple syrup, and vanilla extract and mix well to combine. Add your dry mixture to your wet mixture and stir to combine. Try not to overmix the batter. The batter should be pretty thick. Fold in the chocolate chips. I like to save 1-2 tablespoons worth to sprinkle on top of the muffins.
- Bake. Using a cookie scoop, or about 2 1/2 tablespoons worth, distribute the batter between the 8 liners. Sprinkle with remaining chocolate chips. Bake for 20-22 minutes. You can check doneness by inserting a toothpick in the center. It should come out clean with a few moist crumbs. Let cool for a couple of minutes.
- Enjoy!
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notes
nutrition
Recipe by Kelly Nardo, Eat the Gains | Photography by Sierra Inn
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How does this work with regular flour?
Hey, Tricia! You would just use the same amount as the recipe calls for! The gluten-free flour I use is a 1 for 1 sub for regular so you can easily interchange the two. I hope that helps!
So I realized too late when I was making this that I didn’t have bananas 🤦🏼♀️ I took a risk and used Greek yogurt and they turned out just fine! A great healthy alternative for a quick snack.
Oh what a fun sub and also more protein in the muffins for you! So glad they turned out, thanks for trying them Julie!