These delicious chocolate protein muffins are the perfect way to reward yourself after a hard workout. Super moist and cakey, these healthy chocolate protein snacks are naturally sweetened with banana and maple syrup. Gluten-free, vegan, dairy-free, egg-free, flourless, kid-friendly and refined sugar-free.
Did someone say healthy double chocolate muffins? Oh, my. These are so good you’ll always want to have some in the freezer. Good news: These are also super easy to make. Stop buying those disgusting protein bars, I know you’re tired of ’em, I am too. I know where you’re at. Wanna eat something good after that crazy workout? I got you covered.
Chocolate for breakfast? Check.
Post-Workout Chocolate? Check.
Chocolate all day long? Check.
Chocolate Protein Muffins
They say the perfect muffin batter shouldn’t be too liquid, nor too thick. It should stick to your spoon and slowly drip, like pudding. It makes perfectly moist and cakey muffins. That is exactly the type of texture I wanted my batter to have and after a few adjustments, I finally came up with the perfect recipe for protein-packed but also deliciously decadent chocolate muffins.
These muffins are 100% healthy. They do not contain any refined flours or processed sugars. Every single ingredient in this recipe is unrefined and plant-based, except for the eggs, which can easily be replaced with flax eggs. You will also need to buy the right chocolate chips for your diet. These are also optional. So if you’d prefer an even healthier version of this recipe then yes, you can skip the chocolate chips, although I think it’d be a crime. Seriously.
Also, let’s talk a bit about the nutritional value of these little bad boys. I mean, everyone’s heard about antioxidants now. It is common knowledge that you NEED them in order to be healthy and to prevent a plethora of diseases.
Antioxidant-packed protein snack? Check.
Cacao, dark chocolate chips, maple syrup…
Yup, full of it.
Double Chocolate Protein Muffins
- Preheat oven to 350F
- Line a muffin pan with 12 muffin liners (or grease it).
- Turn 1 cup rolled oats into a fine flour using a food processor (about 1 minute).
- Pour your newly made oatmeal flour into a large mixing bowl and add the rest of the ingredients. Stir well.
Divide the batter equally among the 10 to 12 muffin tins. (Nutrition information was calculated for 10 muffins)
- Bake for 18-20 minutes. Remove from oven when a toothpick inserted in the center of a muffin comes out clean.
- Remove the muffins from the muffin pan and place them on a cooling rack for a few hours.
* Use plant-based protein powder for the vegan version. When doing so, reduce the amount of protein powder to 1/2 cup and the total amount of rolled oats to 1 1/2 cup. You will then process 1/2 cup rolled oats instead of 1 cup. This step is crucial as plant-based protein powder absorbs much more moisture than whey. Please note that very type of protein powder will behave differently. Your muffin batter should have the consistency of a pudding, so if you feel it is too dry, don't hesitate to adjust it using some almond milk until desired consistency.
* Use chocolate chips according to your personal diet.